Sous chef jobs in Clarence, NY

Dash's Market is looking for applicants to fill a full time SOUS CHEF position. Working as a sous chef in our store would include, but not be limited to: -Preparing food to meet the specifications of guests in a timely manner -Working effectively with the Executive Chef to promote a healthy work environment -Using knives and other kitchen equipment such as grills, ovens, steamers and warmers in food preparation -Ensuring staff adheres to set standards -Keeping workstations and equipment clean and organized Working a Dash's in a full-time position also includes: -Health Care coverage -Vision & Dental Care coverage -Paid Vacation -Paid Holidays -Scholarship Program -401k with match

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities 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 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 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

The Culinary Sous Chef is the third in command in the kitchen and generally in charge of food production. The Culinary Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work well-groomed in full uniform and on time with badge on upper left side of uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations. 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Maintain clean work areas, utensils, and equipment. 8. Prepare food in a safe manner dictated by company standards and policies 9. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 10. Orient and train kitchen personnel in property and department rules, policies and procedures. 11. Train kitchen personnel in food production principles and practices. Maintain quality standards for all menu items and for food production practices. 12. Supervise the production of all food items. 13. Relay all guest complaints and or compliments to manager or supervisor on duty. 14. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 15. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 16. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 17. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 18. Attend all necessary meetings. 19. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Degree from a postsecondary culinary arts training program. 3. A minimum of three (3) years in a food preparation position. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Extensive knowledge of fine seafood, protein and poultry. 6. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers. 2. Must have the ability to deal effectively and interact well with the customers and employees. 3. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. 3. Work involves moderate exposure to high temperatures and/or loud noises. 4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 5. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Other: 1. Must be able to be approved for and maintain a valid Seneca Nation license. 2. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues. 3. Work nights, weekends and holidays as required. 4. Employment is contingent upon a favorable outcome of a background investigation and drug screening. 5. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived. 6. Preference in filling vacancies is given to qualified members of the Seneca Nation of Indians or qualified Native American candidates in accordance with the Indian Preference Act (25 USC 472). The Seneca Nation of Indians and the Seneca Gaming Corporation are also committed to achieving full equal opportunity without discrimination based on race, religion, color, gender, national origin, politics, marital status, physical disability, age or sexual orientation. Salary Starting Rate:$49,069.41 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued-and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. Job Summary Supervises the production, quality control and delivery of all baked goods for the Auxiliary Enterprises department. Collaborates closely with the Executive Pastry Chef in both execution and the creative development of baked goods. Responsible for supervising and developing staff and students, managing bakeshop operations, and ensuring adherence to university policies, quality standards, and operational goals. Responsible for the Bakeshop in the absence of the Director of Bakeshop Operations/Executive Pastry Chef. Essential Functions Supervises and assists in the production of baked goods and desserts ensuring quality standards are met or exceeded. Evaluate the quality of food materials received and end products delivered. Research new specialties and local ingredients. Conducts and participates in planning meetings with management and staff to review production schedules, staffing needs, menus, and service strategies. Develops and implements production standards, procedures, merchandising strategies, and recipes to optimize quality, efficiency, and creativity. Collaborates with the Executive Pastry Chef in artistic and creative development, contributing original recipes, specialty items, and menu innovation. Designs and implements procedures to minimize production costs. Ensures storage of left over products is done in accordance with policies and procedures. Trains and directs employees on proper baking techniques, food safety standards and quality control. Hires and supervises staff and students, when applicable. Organizes and maintains the daily production schedule to ensure optimized staff potential. Maintains accurate records of production, material usage, inventories and labor hours. Collaborates with Executive Pastry Chef in regards to staffing, payroll, employee relations, and other matters. Ensures compliance with university policies, procedures and collective bargaining agreements. Manages safety and sanitation programs. Supervises the overall cleaning of all Bakeshop equipment and ensures sanitation requirements are met. Participates in Dining Services management meetings as needed. Represents AE and the university in matters related to the Bakery at conferences, seminars and special events. Identifies opportunities for revenue growth and works collaboratively with Auxiliary Enterprises leadership to achieve financial goals. Other Functions Performs other duties as assigned. Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) Associate's degree in a related field and five years of relevant experience including high volume pastry/bakery operations, high end dessert production in catering or hotel operations. Five years of supervisory experience in a food service operation. Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting. Knowledge of the proper quality, appearance and condition of foods. Ability to judge the proper quality, appearance and condition of goods by sensory observation. Strong communication and interpersonal skills. Strong organizational skills with demonstrated ability to multi-task and maintain accurate records. Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights) Basic computer literacy with the ability to use Microsoft Office, PeopleSoft, Kronos and other enterprise software. Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) ServSafe certification preferred or willingness to attend the course. Physical Demands/Working Conditions Requires the ability to balance, carry, push, pull, stand, bend, reach, sit, twist, lift and perform repetitive movements. Must be able to consistently fit a minimum of 25lbs and a maximum of 50lbs. Ability to stand for prolonged periods of time. Additional Details This position is designated as essential personnel. Work Schedule Varies based on department needs; may include weekends, evenings and holidays. 37.5 hours per week. 52 weeks. Salary Information Level 27 PSU Hiring Ranges Special Instructions to Applicants Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; certification of culinary training or apprenticeship preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district. The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have a minimum of five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the General Manager and various heads of department as they will be responsible for driving the entire Food and Beverage operation through immediate and long term planning. The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate Food purchases while maintaining approved Food and labor costs. We are seeking a capable and professional individual with excellent leadership abilities who can skillfully and responsibly manage a multi-faceted operation in accordance with the standards of Shaner Hotels. We are seeking a capable and professional individual with excellent communication skills who can creatively and responsibly assist in managing a multi-faceted operation in accordance with the standards of Marriott and Shaner Hotels. Responsibilities Include: Menu item presentation and consistency. Creating unique specials for catered hotel events. Training front line culinary associates. Hiring and rewarding associates on a daily basis. A keen ability to prioritize, organize, delegate, and ensure managerial follow-through. Implementing and carrying out organizational policies, procedures, and applicable laws. Equal Opportunity Employer and Drug-Free Workplace Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! LEGENDS & THE BUFFALO BILLS The Buffalo Bills and Legends have an expansive partnership to support all aspects of the Bills New Stadium Project including stadium design, planning, feasibility studies, project management, data analytics, marketing and holistic revenue generation across hospitality, partnerships, ticketing, and suites sales. Legends is proud to represent and support the Bills during this historic moment in Western New York and is focused on delivering the most fan-experience driven stadium in the National Football League. THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary range of $80,000 - $90,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Highmark Stadium - Buffalo Bills PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef for the Richardson Hotel in Buffalo, NY . Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Salary range from $62,000 to $70,000 per year based on experience Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

Job Title: North Rockland Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $85,000 plus full benefits We're hiring a Program Chef to lead our work with North Rockland Central School District (NRCSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With NRCSD: NRCSD supports approximately 8,000 K-12 students across northern Rockland County and parts of Orange County, New York. Located north of New York City along the Hudson River, Rockland County is home to thousands of acres of parklands and seven state parks. The NRCSD foodservice program serves breakfast and lunch daily and operates out of 12 kitchen sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in NRCSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Haverstraw, NY. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Haverstraw. Should you live farther than 120 miles from Haverstraw and get offered the position, we will support your relocation to an area commutable to Haverstraw by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

The Fine Dining Room Manager administers, directs and controls the effective and efficient operation of the assigned F&B outlet. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Upon approval of division management implement and maintain 5 star standards. 2. Train all restaurant staff to perform their job duties in accordance with departmental and company standards. On an on-going basis monitor performance to ensure that all staff consistently meet or exceed these standards. 3. Maintain high food and service standards including staff timing standards for proper customer service experience. 4. Evaluate, provide feedback and direct Shift Managers and all restaurant staff. 5. Ensure that all products served meet the established specifications and standards. Ensure proper food preparation and handling, efficient expediting from kitchen and that all food is presented properly on correct serving vessels. 6. Provide disciplinary action when needed. 7. Participate in weekly management meeting. 8. Maintain constant control of the restaurant including but not limited to; greeting and seating of guests, taking a proactive approach to resolving service failures, handling guest complaints in a manner that is consistent with a five star restaurant, responding to employee complaints on a timely basis, and addressing other problems that are encountered. Also responsible for making division management aware of pertinent issues as it relates to the above. 9. Report any incidents to appropriate Supervisors. 10. Personally handle reservations and requests of VIPS, dignitaries, casino officers, board members and Seneca Tribal Officials and their guests. 11. Assure prompt, professional service to all guests. 12. Responsible for approaching all tables and speaking with guests to obtain feedback about dining experience. 13. Handle administrative duties such as scheduling, payroll, filing, personnel maintenance and HR issues. 14. Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours. 15. Train Shift Managers for administrative duties. 16. Advise Director of F&B of daily problems and needs; utilize all available resources to maximize profits and minimize loss. 17. Complete daily reports including Daily Manager Report and any Incident Reports. 18. Prepare necessary paperwork and order needed supplies and equipment for an efficient customer oriented operation. 19. Communicate regularly with associates and keep them informed of all Casino activities and events. 20. Ensure that staff behavior and appearance are in full compliance with established standards at all times. 21. Share accountability for achieving cost goals, labor and expenses. 22. Evaluate staff performance on a ninety (90) day and annual basis. 23. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 24. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 25. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 26. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 27. Attend all necessary meetings. 28. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness, and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinates. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High school Diploma or its equivalent required. 3. Two-year Associate's degree or Bachelor's degree from a four-year college desired. 4. Minimum six (6) years in the field of food and beverage; minimum of five (5) years high volume steakhouse and/or fine dining Food & Beverage Management experience required. 5. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 6. Must possess general knowledge of all phases of full-service dining and food and beverage service procedures. 7. Must be able to evaluate statistical reports and other business reports. 8. Extensive knowledge of wine and spirits. 9. Must be computer literate, including broad knowledge of all Microsoft office applications as well as restaurant automated systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk, and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. Salary Starting Rate:$68,697.18 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef for the Richardson Hotel in Buffalo, NY. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Salary range from $62,000 to $70,000 per year based on experience Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Job Description AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef, Full-time. This position is scheduled Monday through Friday from 6:30 a.m. to 3:00 p.m. is $25.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef, Full-time. This position is scheduled Monday through Friday from 6:30 a.m. to 3:00 p.m. is $25.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Find your joy here, at The Amberleigh, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! The Amberleigh, a premier retirement community in Williamsville, NY, provides quality care to residents in an independent living, assisted living, and memory care community. What we offer you: Flexible scheduling** Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. SafelyYou - AI video technology that detects and prevent falls Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care Sage - Improve call light response time and improvement to service and care Microsoft Power BI - one stop for all data needs Company support for educational and learning opportunities Paid referral programs for Team Member and Resident referrals Medical, dental, vision, and life/disability insurances* 401k retirement savings offering a discretionary match determined each year based on company performance Employee Assistance Program Dependent Care and FSA saving accounts PTO available day one Paid Training *Benefit eligibility dependent on employment status **Eligibility based on location Dining Services Chef Responsibilities include: Responsible for providing healthy food for residents. Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. Reports problems, concerns and issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: One to two years' experience in a similar position preferred. Enjoy providing exceptional customer service and care to our senior residents. Pay Range: $21.00-24.00/ hour

At Garnet Health, the Hudson Valley's leading integrated health system, you'll find the perfect balance of a satisfying career and a rewarding lifestyle. Our focus is on patient-centric care with a collective of visionary leaders and dedicated and caring professionals working as a team to deliver the best for the people we serve. If you're interested in a health system that's both growing and award-winning, serving a diverse community that provides the best of both city and rural life, we invite to make your career home with us as a First Cook on our Nutrition and Food Service team at/in Garnet Health Medical Center Catskill. Responsibilities Prepares food for patients, employees, visitors, and various hospital functions in a manner that will achieve a consistent quality product. Maintains daily sanitation and safety standards, patient meal preferences, meal delivery and retrieval and performs opening and closing procedures to include cash controls. At Garnet Health, we are committed to supporting your career growth and professional potential. We are responsive, attentive and dedicated to the success and satisfaction of our team members. Here, you'll find resources that will help you excel in your career, tuition reimbursement programs for your continued education, and comprehensive health, dental and retirement benefits designed to fit your individual and family needs. Our inclusive and diverse team culture encourages you to contribute your exceptional talents, skills and perspectives to the success of our system, one another, our communities and our patients. Join the Garnet Health team and let your excellence shine. Salaries shown on independent jobs related websites reflect market averages and do not represent information obtained directly from Garnet Health System. We invite and encourage each candidate to discuss salary / hourly specifics during the application and hiring process. The range for the role is $22.83-$23.52 hourly. Garnet Health System provides a compensation range to comply with the New York State law on Salary Transparency in Job Advertisements. The range or contractual rate listed does not include bonuses/incentive, differential pay or other forms of compensation or benefits. When determining a team member's compensation and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity). Qualifications Minimum Education: * High School diploma or equivalent required * Graduate from a technical school specializing in food preparation for the hospitality industry preferred Minimum Experience: * Two (2) years' experience in a high-volume restaurant or hospital environment as a cook required. Required Certification/Registration: Serv Safe Certification (FPMCE) required within 90 days of hire or transfer. Physical Requirements: Extensive standing and walking. Other physical movements are the ability to kneel, bend, crouch, twist, balance and reaching above, out and below. Ability to life and carry up to 50 pounds and push over 75 pounds. Travels between Harris and Callicoon campuses as needed. Working Conditions: * Environmental Demands and Exposure to Hazards: Works in a clean, well- lighted, heated or ventilated facility. No routine exposure to hazards. May occasionally work outside. Exposure to odors, chemicals, dust, fumes, gases, sharp objects, knives, moving equipment, wet slippery floors and extremes in temperatures and humidity. * Physical Demands: Demonstrates physical and functional ability to perform full anatomical range of motion to accomplish tasks. Evidence of visual and aural acuity and finger and hand dexterity to operate computer and office equipment. Can withstand long periods of sitting, standing and/or constant walking. Ability to lift 50 pounds and push over 75 pounds. * Mental Demands: Ability to foster collaborative relationships, to work well under pressure, to organize and synthesize new information, and prioritize tasks. Possesses critical thinking, analytical skills and flexibility. Ability to multi-task. Required detailed attention to work in an environment where interruptions cannot be controlled. Demonstrates sensitivity to customer needs and expectations. May be subject to irregular hours including evenings or potentially weekends to participate in operational and community events as necessary.

Position Summary: The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations- 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands: Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification: Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities: Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.