Sous chef jobs in Indiana, PA - 569 jobs

Sous Chef Salary: $55K-$65K Growing Hospitality Services provider seeks a hands-on Sous Chef to join their team. Responsibilities: Quality Control each order for adherence to Corporate and Government guidelines. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Must have experience with large scalable productions. Train all kitchen staff on potential hazards and general safety and SOPs. Guest Service - Exhibiting a keen understanding and demonstration of hospitality principles. All other duties as assigned by the General Manager Responsible for food preparation and expediting. Support menu creation & implementation Responsible for managing inventory & ordering products. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Quality Control & audit each order for adherence to Corporate and Government guidelines. Carry company provided phone/ radio when on duty and out of the office communication with your local operation and the company call center as needed. All other duties as assigned by the GM. Qualifications: Four-year culinary degree preferred or equivalent working experience. Current food Safe handling certificate 4+ years' experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment. Must be available/flexible to work evening hours. Have satisfactory driving record & valid drivers' license. All candidates must pass a background check & drug screen prior to onboarding Benefits: Medical/Dental/Vision coverage plans with employer contribution PTO including vacation & sick days 401K with company matching contribution

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Job DescriptionBenefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off About the Role: Join as an Executive Chef and lead our culinary team in creating exceptional dining experiences. Located in the heart of Pittsburgh, PA, we are committed to innovative cuisine and sustainability. If you have a passion for culinary excellence and leadership, we want to hear from you! Responsibilities: Design and implement seasonal menus that highlight local ingredients. Oversee kitchen operations, ensuring quality and consistency in all dishes. Manage kitchen staff, including hiring, training, and performance evaluations. Maintain food safety and sanitation standards in compliance with regulations. Collaborate with front-of-house staff to enhance the overall guest experience. Monitor inventory levels and order supplies as needed to minimize waste. Develop and maintain relationships with local suppliers and farmers. Stay updated on culinary trends and incorporate new techniques into the menu. Requirements: Proven experience as an Executive Chef or in a similar leadership role. Extensive knowledge of culinary techniques and kitchen management. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Culinary degree or equivalent experience preferred. Knowledge of food safety regulations and best practices. Ability to work in a fast-paced environment and manage multiple tasks. Creative mindset with a passion for innovative cooking. About Us: Our company has been a beloved dining destination in Pittsburgh for over a decade, known for our vibrant atmosphere and commitment to quality. Our guests love the fresh, flavorful dishes and the warm, welcoming service we provide. Our team enjoys a collaborative environment that fosters creativity and growth, making the company a fantastic place to work.

Job Description Lords Valley Country Club (LVCC), a Platinum-level, member-owned club nestled within the Hemlock Farms Community in Northeastern Pennsylvania, is seeking a talented and experienced executive chef to lead its renowned culinary operations. Recognized as one of the Platinum Clubs of America and ranked among the top private clubs worldwide, LVCC offers a unique blend of rustic elegance, exceptional recreational facilities, and a vibrant social atmosphere. This is an extraordinary opportunity to join a highly regarded organization that values culinary innovation, impeccable service, and a commitment to creating unforgettable experiences for its members and their families. POSITION OVERVIEW The Executive Chef leads all culinary operations, including menu planning, food production, staff supervision, and budget management, while maintaining the highest standards of quality, sanitation, and safety. Reporting directly to the General Manager, this role oversees the Sous Chef, Game House Manager, and all culinary staff, ensuring efficient and cost-effective operations that consistently exceed member and guest expectations. This position requires exceptional cooking skills, strong leadership, and a proven ability to pair food and wine effectively. The Executive Chef collaborates with the Food and Beverage Director on menu creation and wine selection, develops recipes, and establishes food purchase specifications. Ideal candidates will have a Culinary Arts or Hospitality Management degree with eight years of relevant experience or equivalent qualifications and a demonstrated track record of culinary innovation and team leadership. RESPONSIBILITIES Oversees all food production, including that sold in restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervises production and staff. Develops and monitors food and labor costs and budgets for the department. Maintains the highest professional food quality and sanitation standards. JOB DUTIES Hires, trains, supervises, schedules, and evaluates staff work in the food production departments. Plans menus with the General Manager for all food outlets in the club, special occasions, and events. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high sanitation, cleanliness, and safety standards are maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consult with the House and Social committees about food production for planned special events. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Interacts with applicable food and beverage managers to ensure that food production consistently exceeds members' and guests' expectations. Plans and manages the employee meal program. • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff fairly and legally. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Regularly visits the dining area to welcome members. Hosts taste panels to assess the feasibility of proposed menu items. Reviews and approves product purchase specifications. Coordinates with accounting to maintain accurate and timely inventory practices. Monitors the ordering, receiving, and inventory control program for food products and supplies to ensure proper purchase quantities and prices. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety. Understands and consistently follows proper sanitation practices, including personal hygiene practices. Undertakes special projects as assigned by the General Manager. JOB KNOWLEDGE, CORE COMPETENCIES, AND EXPECTATIONS Exceptional cooking skills. Plans and monitors all food-production-related costs. Plan menus with the Clubhouse Manager. Develop food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Knowledge of and ability to perform required roles during emergencies. CANDIDATE QUALIFICATIONS Bachelor's degree in culinary arts and/or Hospitality Management degree and eight years of food production and management experience; or 15 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Excellent managerial, leadership, and interpersonal skills. Must have a record of success in building, training, and leading a collaborative and respectful team. Has an engaging, friendly, and energetic personal style, allowing him/her to interact with various members. Must possess a sharp eye for detail in the overall management of kitchens, especially in food presentation, consistency, inventory, and food cost. Certification from the American Culinary Association or other professional hospitality association. Food safety certification. REPORTS TO General Manager/COO DIRECT REPORTS Sous Chef Game House Manager All Culinary Staff THE CLUB OFFERS Salary is offered at $110,000-$120,000 annually, commensurate with experience. Annual performance bonus. Paid vacation. 401k Medical, dental, and life insurance. Short-term and Long-term disability. Continuing education allowance. CLUB OVERVIEW Lords Valley Country Club, a private, member-owned club within the Hemlock Farms Community in Northeastern Pennsylvania, offers an unparalleled retreat for members and their families. Designed for those who value quality time with loved ones, LVCC blends rustic elegance with exceptional recreational facilities, fine dining, and a rich social calendar. Recognized as one of the Platinum Clubs of America, ranked 21st out of the top 150 clubs nationwide, and #107 among Platinum Clubs of the World, LVCC stands as a symbol of excellence and distinction. Known as "a resort for all seasons," LVCC features a USGA-rated championship 18-hole golf course, renowned for its beauty and challenge, complemented by a driving range, putting and chipping greens, and a 19th-hole grill. The club's tennis facilities boast nine Har-Tru courts and four Pickleball courts, and the heated swimming pool, equipped with a waterslide, provides a perfect summer escape. Members enjoy dock space, club boats, and a well-equipped fitness room for year-round activity. From the vibrant colors of autumn reflecting in the surrounding lakes to cozy winter gatherings by the clubhouse fireplace, LVCC offers an array of seasonal experiences. With over 60 years of tradition and a commitment to excellence, LVCC is more than a club; it's a community that celebrates the best in life. CLUB DETAILS 245 Members $850,000 Gross F&B Revenues 90% a la carte/10% banquet Three Dining Outlets The Executive Chef collaborates with the Social and House Committees Website: ***************************************

KNEAD HOSPITALITY + DESIGN is seeking a talented Executive Sous Chef for our flagship restaurant concept, MI VIDA, PHILADELPHIA. As Executive Sous Chef, you will be responsible for overseeing all kitchen operations and ensuring quality and consistency in all menu items. Reporting to the Executive Chef and General Manager, you will have the opportunity to work with an amazing team of culinary professionals. Experience with Mexican cuisine is a requirement for this position, along with at least 3-5 years in a Sous Chef role. Qualifications: * 5+ years cooking experience, with at least 2 years in a supervisory role * At least 3-5 years of experience as a Chef De Cuisine or Executive Sous Chef * Experience with Mexican or Latin cuisine is preffered * College degree or certification in culinary field/hospitality field preferred but not required * Experience in menu standards and plating guidelines * Strong leadership and team-building skills * Excellent communication and organizational skills * Ability to manage multiple priorities in a fast-paced environment * Ability to understand financial goals and accomplish them What makes our team worth joining? How about: * Incredibly competitive salary with opportunity for promotion and development * Generous PTO * An achievable, straightforward bonus program * Medical / Dental / Vision * Dining allowances that can be used in any restaurant * Continuing Education * Professional Development If you want to lead a team, exude hospitality with a passion to please, and desire to be a part of a best-in-class organization with huge opportunities for growth and development, we want to hear from you! KNEAD Hospitality + Design Restaurants *************** | @kneadhd Job Type: Full-time Salary: Competitive

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-MR2 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $80,000k to $90,000k. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! 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, 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 (Caesars Superdome & Smoothie King Center New Orleans, LA) 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. 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 Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: Newtown, PA Work schedule 10 hour shift 12 hour shift Weekend availability Holidays Benefits Paid time off Health insurance

Executive Chef - Sheraton Valley Forge King of Prussia, PA | Wurzak Hotel Group Redefine Culinary Excellence. Shape the Future of Hospitality. The Sheraton Valley Forge is in the midst of an extraordinary transformation-a complete renovation that will feature a reimagined restaurant and bar, all-new meeting and event spaces, a state-of-the-art fitness center, a stunningly redesigned lobby, and a brand-new club lounge. With this rebirth comes an incredible opportunity for a visionary Executive Chef to leave their mark on the culinary landscape of one of the region's most dynamic hotels. This isn't just another kitchen leadership role. This is your chance to: Elevate banquet and catering experiences in over 25,000 sq. ft. of newly refreshed meeting and event space. Build, mentor, and energize a talented culinary team to deliver creativity, consistency, and excellence at every turn. Collaborate across departments to create unforgettable guest experiences that reflect the energy and innovation of the Sheraton brand and Wurzak Hotel Group. We're looking for a bold culinary leader with: 5+ years of experience as an Executive Chef in a high-volume, full-service hotel or upscale restaurant. A passion for food innovation, presentation, and delivering memorable dining experiences. Proven expertise in menu development, banquets/events, and cost management. Strong leadership skills to inspire and grow a high-performing team. The ability to thrive in a fast-paced, evolving environment-and the creativity to embrace change as opportunity. What We Offer: Competitive Salary + Performance Incentives Comprehensive Health Benefits (Medical, Dental, Vision) Robust supplemental benefits (Life, AD&D, Legal, Pet Insurance & more) Generous Paid Time Off 401k Retirement Plan with Employer Match Wellness Programs for physical, mental & financial health Hotel & Travel Discounts across Marriott's global portfolio Ongoing Education & Professional Development Opportunities About Wurzak Hotel Group (WHG): WHG is a Philadelphia-based owner, developer, and operator of premium branded hotels, known for our entrepreneurial spirit and dedication to innovation, operational excellence, and guest satisfaction. With over 30 years of proven success, we continue to push boundaries and create spaces where people want to stay, dine, and gather. If you're ready to bring passion, creativity, and leadership to a hotel on the rise, we invite you to join us in shaping the future of the Sheraton Valley Forge. Apply now and make your mark!

Executive Chef Popular, Local Casual Dining Warminster, PA $75-85K + bonus, benefits, 401K, PTO 45 Hour Workweek, Flexible Schedule! Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Warminster, PA. Prepared by a world class culinary staff, our menu features a full array of small plates, sandwiches, salads, and entrees that are sure to delight. Our chefs have developed a menu that adapts to the seasons with locally sourced ingredients to satisfy your taste buds. Don't miss this fresh, exciting, and rewarding career opportunity as an Executive Chef in Warminster, PA. Title of Position - Executive Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Family-Oriented Business with Hands on Ownership Qualifications: The Executive Chef must possess 3-5 years high-volume Kitchen Management experience Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control The Executive Chef should be comfortable with training and managing, younger, hourly staff members Apply Now - Executive Chef in Warminster, PA To apply, e-mail your resume to *************************

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef at PennWest Edinboro in Edinboro, PA. This is a full-time position. 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: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service 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

Culinesse, LLC is looking for an Executive Chef to join our team at an upscale retirement community in the Greater Lancaster Area! An Executive Chef who can lead by example and has experience with high-volume catering services. The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may vary across accounts, depending on business needs and client requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. Tasks: Ensure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Culinesse, client, regulatory, and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Create new menus and see to their proper implementation; Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of the day-to-day operation of all kitchen functions; Ensure preparation, plating, and presentation standards are maintained; Orient employees to the department and provide training on job responsibilities; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an à la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using an advanced and full range of classical and contemporary cooking, plating, and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies, and prepares meals for customers requiring special diets; Advanced knife skills required; May use production software to enter pre- and post-production data software; May take inventory, and/or enter inventory into production; May perform other duties and responsibilities as assigned. Requirements A high school diploma or equivalent; Five (5) or more years of related work experience; Must comply with any dress code requirements; Must be able to work some nights, weekends, and holidays.

We are looking for a creative and proficient executive chef skilled in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate Job Type: Full-time Salary: From $75,000.00 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Health insurance Paid time off Vision insurance Schedule: 10 hour shift Holidays Night shift Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 10 years Cooking: 10 years Work Location: In person

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.

Job Description We are looking for a creative and proficient executive chef skilled in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate Job Type: Full-time Salary: From $75,000.00 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Health insurance Paid time off Vision insurance Schedule: 10 hour shift Holidays Night shift Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: Culinary experience: 10 years Cooking: 10 years Work Location: In person

Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a great opportunity for a talented, creative, and energetic culinary professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. You will have opportunity to lead daily a la carte service as well as coordinate catering for large events. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. Reporting directly to the Executive Chef, the Executive Sous Chefs will support all aspects of both a la carte and event catering execution. World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now enthusiastically entering our third year since re-opening with a focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a a positive team work environment with opportunity for individualism and creativity. The core of the job is working closely with the Executive Chef and leading a small dedicated team to accomplish the food service needs of the week. A typical week is Tues-Sat evenings (10pm) with flexibility based on the event schedule. Core Responsibilities: enforce and maintain all standards and procedures as issued by the Executive Chef in relation to all kitchen activity and equipment ability to read Event Orders and order and prepare and execute catered events learn the a la carte menu and develop skill set for all prep and roles of each station maintain ServSafe certification and enforce and maintain all Office of Food Protection Health and Safety standards preform all duties of expo or lead line cook as needed to execute service checkout line cooks and close down kitchen at conclusion of service or event participate in feature menu item creation and execution complete all orders after detailed walkthrough of current inventory and ensuring that all product needed is in house in correct quantities attend weekly events meetings and any other required meetings as assigned assisting leadership in maintaining budgetary labor and food cost goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging or high pressure situations Team oriented mindset, with the ability to work autonomously Minimum of three years of experience as a Sous Chef Minimum of three years of experience in catering Reliable transportation to venue location Ability to multi-task in a high-paced atmosphere Proven ability to be responsive in a timely manner via phone and email Availability to work flexible hours primarily including nights and weekends Ability to stand for long periods of time and lift up to 50lbs of weight Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($58,000-$62,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

Oakmont Country Club is seeking an experienced and passionate Executive Sous Chef to serve as second-in-command of the culinary operations at our private country club. The Executive Sous Chef assists the Executive Chef in menu creation, kitchen leadership, food quality, cost control, and delivering exceptional dining experiences for our members and guests. This role requires a hands-on culinary leader with strong management skills and a commitment to excellence. Key Responsibilities Lead and oversee all food and beverage culinary operations, including main dining, banquets, events, and casual outlets Lead and oversee all Kitchen operations to include a la carte dining, banquet events, casual outlets, and the Stewarding Team Develop seasonal, creative, and member-focused menus Ensure consistent food quality, presentation, and portion control Manage kitchen staff: hiring, training, scheduling, mentoring, and performance management Assist the Executive Chef with managing kitchen staff: hiring, training, scheduling, mentoring, and performance management Maintain food cost, labor cost, and budget targets Oversee purchasing, inventory, and vendor relationships Ensure compliance with all health, safety, and sanitation standards Collaborate with club leadership on events, member feedback, and dining concepts Foster a positive, professional, and team-oriented kitchen culture Qualifications & Experience Minimum of 5 years of progressive culinary leadership experience (country club, hotel, resort, or fine dining preferred) Previous experience as an Executive Chef or Executive Sous Chef strongly preferred Strong knowledge of classical and contemporary cuisine Proven ability to manage food and labor costs Excellent leadership, communication, and organizational skills Culinary degree or equivalent professional experience preferred ServSafe certification (or ability to obtain) What We Offer Competitive salary commensurate with experience Bonus potential Health, dental, and vision benefits 401K, Short-Term Disability, Long-Term Disability and Term Life plans Employee Assistance Program, Tuition Reimbursement Program, Employee Recognition Programs & Events Paid time off and holidays Professional development opportunities

We're looking for a skilled and passionate Chef to help deliver high-quality, nutritious, and great-tasting meals in a safe and welcoming environment. In this role, you'll combine culinary expertise with leadership, ensuring meals are prepared efficiently, safely, and to the highest standards-while supporting residents' dietary needs and overall satisfaction. You'll work closely with the Director of Dining Services, dietitians, and cross-functional teams, playing a key role in both hands-on food preparation and day-to-day kitchen operations. What You'll Do Kitchen & Food Service Excellence Prepare and serve meals according to planned menus, standardized recipes, and therapeutic diet requirements Ensure food is fresh, appetizing, properly portioned, and served on time Prepare special diets, substitute meals, bedtime snacks, and special event or catering meals Monitor food temperatures and follow all food safety and sanitation standards Maintain clean, organized, and inspection-ready work areas Leadership & Team Support Assist with supervising, training, and supporting kitchen team members Foster a positive, calm, and collaborative work environment Review production counts, prep sheets, and recipes with staff daily Ensure correct food quantities and portion sizes to avoid shortages Operations & Administration Review menus and coordinate meal production lines for timely service Process diet changes and ensure accuracy of special diet trays Assist with food ordering, receiving, and inspecting deliveries Maintain required documentation, reports, and menu records Collaborate with dietitians and other departments to meet resident needs Quality & Customer Experience Visit dining areas regularly to assess satisfaction and gather feedback Respond to meal surveys and implement improvements Review care plans to ensure food service aligns with resident needs Compliance & Training Ensure compliance with facility policies, HIPAA, OSHA, and food safety regulations Participate in required training, workshops, and in-service programs Report safety concerns, exposures, or compliance issues promptly Benefits include: Affordable Health, Dental & Prescription Benefits starting the 1st of the month. Additional supplemental benefits to tailor your health plan to your needs. Generous Paid Time Off 5 Year Anniversary Bonus Referral Bonus: Refer a high-quality prospect and earn up to $1500 Tuition Reimbursement & Assistant Programs No-Cost life insurance Great Opportunity for Career Advancement Access to on-site gym Retirement Plan. Contributions after 2 years. Quarterly Team Appreciation Events. Equal Opportunity Employer If you looking to make a meaningful impact through food and care, apply today!!