Sous chef jobs in Irondequoit, NY

Job Description Ready to sharpen your skills and get hands-on experience in a professional kitchen? As a Culinary Intern at The Country Club of Rochester, you'll work alongside our Chef de Cuisine and talented kitchen team to learn what it takes to run a fast-paced, high-energy culinary operation. This is a great opportunity to build real-world experience, practice your technique, and see what professional kitchen life is all about! What You'll Do Help prepare menu items and learn CCR's recipes and standards while developing your own culinary foundation. Support the kitchen team in plating and serving dishes that look as good as they taste. Keep things running smoothly by flagging any shortages or issues to the chefs. Maintain a clean, organized, and safe workspace Jump in on special projects or tasks from the Chef de Cuisine-no two days are exactly the same! Represent CCR with professionalism and pride as part of our culinary crew. What We're Looking For Someone who thrives in a busy, fast-paced environment A team player who's willing to help wherever needed Comfortable being on your feet and moving around for long stretches (up to 8 hours). Curious and eager to learn-bonus points if you like noticing little details that make the dining experience extra special. Experience Needed Kitchen or culinary experience is great but not required-we'll teach you! Enrollment in (or recent completion of) a culinary program is a plus Advantages of being a CCR team member include: Medical, Dental and Vision Benefits for Full Time employees! Free Long-Term Disability and Life Insurance for Full Time employees! 401k with up to 5% Employer Match available to both Full Time and Part Time Employees! Free Lunch and/or Dinner during your shift! Free Golf on Mondays! Many Employee Discounts through LifeMart!

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

Mamma G's is Hiring a Talented Sous Chef Are you a highly skilled and motivated chef looking for an immediate opportunity to showcase your culinary expertise? Do you thrive in a fast-paced and dynamic kitchen environment? If you answered yes, then we want to hear from you! Mamma G's is a family owned and operated Italian restaurant located in Rochester, NY. We are seeking a talented Sous Chef to join our team and contribute to the excellence of our restaurant. With a variety of authentic Italian dishes, we offer something for everyone - from Italian paninis to pasta to fish and chips. Join our family at Mamma G's and be a part of our mission to delight our customers with delicious food. Main Responsibilities of a Sous Chef: Assist the Head Chef in managing the kitchen operations Prepare and cook food according to recipes and quality standards Supervise and train kitchen staff Ensure food safety and sanitation practices are followed Job Responsibilities: Collaborate with the Head Chef to create and execute menus Oversee food preparation and cooking processes Supervise and train kitchen staff on cooking techniques and safety procedures Ensure high quality and appealing presentation of all dishes Manage inventory, stock, and ingredient orders Maintain a clean and organized kitchen Job Requirements: Prior experience as a Sous Chef or similar role Strong knowledge of culinary techniques and kitchen equipment Excellent communication and leadership skills Ability to work in a fast-paced and high-pressure environment Attention to detail and ability to multitask Food safety and sanitation certification Perks and Benefits: 401k matching Paid training Job Types: Full-time Location: Mamma G's Ristorante Italiano, 2133 E Henrietta Rd, Rochester, NY 14623 If you are a talented and passionate Sous Chef ready to take your culinary career to the next level, apply now and join our team at Mamma G's! Work schedule Weekend availability Holidays Benefits 401(k) matching Paid training

Are you ready to apply your expertise to a rewarding career with a leader in the hospitality industry? Join the DelMonte Hotel Group team! We are currently seeking experienced and driven candidates just like you to serve as an Executive Chef. You will play a key role to ensure a great guest and colleague experience. We offer competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Become part of our family and see why so many of our associates have made DelMonte Hotel Group their career home. Contact us today - we're waiting to hear from you! Job Responsibilities As an Executive Chef, you will directly supervise associates in the Kitchen and carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Your specific duties in this role will include: * Direct, train and mentor all associates. * Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures. * Prepare and cook food according to usage records, quality standards and presentation standards. * Write and develop menus and feature offerings that incorporate seasonality, guest trends and marketing plans. * Monitor food production, ordering, cost, quality and consistency. * Ensure opening and closing procedures are completed per checklists. * Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food. * Assist at any and all stations in the kitchen as needed. * Ensure that same day or advance preparation for any and all stations is complete. * Assist with coordination of the details of catering events with the appropriate management and staff. * Ensure all brand standards and initiatives are implemented and followed. * Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation. * Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings. * Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions. * Maintain up to date records and files. * Provide information pertaining to hours and available services of the hotel, i.e. restaurant, lounge, room service. * Ensure the cleanliness of the Kitchen and surrounding areas. Job Requirements We are looking for a self-motivated Executive Chef with a strong work ethic and a drive to exceed expectations. It is also important that you have excellent communication skills and interpersonal as well as the ability to establish rapport with colleagues. Specific qualifications for the role include: * 2 to 4 years related experience in culinary or related professional area; Bachelor's degree (B. A.) or equivalent from four-year college or university; or equivalent combination of education and experience. * Solid organizational, time-management and prioritization skills * Exceptional customer service skills Benefits As an Executive Chef with DelMonte Hotel Group, you will be part of a hospitality leader that prides itself on cultivating a workplace that feels like home and that brings out the best in you, each and every day. It's the kind of company where many of our associates come for a job, but stay for a career-the kind of place where your strengths will be appreciated, and where each of us can truly be ourselves. Your hard work and professional dedication will be rewarded with excellent compensation packages, which may vary somewhat depending on location. * Compensation $75,000 and up based on experience plus bonus potential * Comprehensive benefit packages for full-time positions * Hotel room discounts at our locations around the globe * Discounts on food and beverages * Professional development and advancement opportunities

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview. Requirement: Sous chef/lead cook experience required. *Internal Employee Referral Bonus Available Pay Range: $20.00 per hour to $22.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1472047. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1472047 [[req_classification]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Join a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking an Executive Chef 2 to lead the culinary team at Monroe Community College located in Rochester, NY. This is an exciting hands-on leadership role that blends culinary creativity with team development, operational excellence, and client engagement. As the Executive Chef, you will provide culinary leadership for campus dining operations, including menu planning, catering, food safety, and staff management. You'll work directly with campus partners to deliver innovative, student-centered dining experiences while maintaining Sodexo's standards of quality, safety, and sustainability. What You'll Do Lead and inspire a culinary team across retail dining and catering operations. Develop and execute creative menus that balance student preferences with Sodexo's signature programs. Oversee food purchasing, inventory, and cost controls, ensuring financial responsibility and operational efficiency. Manage hiring, training, scheduling, and annual performance reviews for chefs, cooks, and managers. Implement and uphold HACCP, food safety, and sanitation standards. Drive culinary innovation, including catering services, themed menus, and sustainability initiatives. Partner with clients to deliver exceptional dining and event experiences. Conduct regular audits, maintain compliance records, and lead corrective action planning. Support professional development, including ACF certification preparation and culinary foundations training for staff. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Proven experience as an Executive Chef in a high-volume setting, preferably within campus or contract dining. Strong leadership skills with a track record of engaging and developing teams. Culinary certification (highly preferred). Expertise in menu development, food costing, purchasing, and inventory management. Knowledge of HACCP and food safety best practices. Ability to balance hands-on cooking with administrative and leadership responsibilities. A passion for innovation, sustainability, and creating exceptional dining experiences. Excellent interpersonal and client relationship skills. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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 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.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 37.5 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $19.13 - $25.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.SUPERVISION AND DIRECTION EXERCISED:None.MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment.TYPICAL DUTIES:1.Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler.2. Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes.3. Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage.4. Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety.5. Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays.REQUIREMENTS:Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

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!**

JOIN OUR TEAM With gaming, hotel, retail and restaurant positions, you can always find what you're looking for at del Lago. Previous casino-industry experience is not required, but a friendly, positive attitude is. We'll provide all the training you'll need to succeed in your job and grow in your career. Whether it's the fun of the slots or the excitement you only find at the best gaming tables, del Lago will bring the action you're looking for. Our luxurious 205 room hotel with beds more comfy than home, services that make everyone feel like a high roller and spa treatments to soothe and rejuvenate. Wherever you're coming from, however long you plan to stay, there's only one destination in the Finger Lakes region that gives you everything you expect, and then some. Join a winning team today at del Lago Resort & Casino JOB SUMMARY The Chef de Cuisine is responsible for leading, aligning and driving the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and world Class Service by delivering Old-World Hospitality and Charm. The Chef de Cuisine will develop and monitor food and labor budgets for the department, as well as ensure and maintain highest professional food quality and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Must have ability to: * Accurately calculate figures and amounts and perform mathematical functions applicable to business needs * Define problems, collect data, establish facts, and draw valid conclusions. * Interpret a variety of technical and mathematical formulas * Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form * Effectively communicate with all levels of Team Members as well as outside contacts * Resolve problems and conflicts in a diplomatic and tactful manner * Demonstrate leadership and fairness in dealing with guests and Team Members * Possess the ability to instill a sense of pride and personal responsibility in staff * Required to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate * Be physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs. * Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas such as confined spaces REQUIRED SKILLS AND ABILITIES In addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations: * Attend required training sessions offered by the casino * Obtain required license(s) * Perform the duties described in compliance with local laws and regulations * Responsible for taking the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco * Knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member's department * Knowledge of the property's programs to address problem gambling * Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls * Responsible for taking the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management * Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of EDUCATION AND EXPERIENCE Must be a minimum of 18 years of age. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost, and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation. A minimum 2 years as a Chef de Cuisine of culinary leadership role, with progressive supervisory/managerial experience is required. Excellent communication skills both written and oral. Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; author reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests, and the general public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Maintain confidential information. PHYSICAL REQUIREMENTS & WORKING CONDITIONS Must have ability to: * Accurately calculate figures and amounts and perform mathematical functions applicable to business needs * Define problems, collect data, establish facts, and draw valid conclusions. * Interpret a variety of technical and mathematical formulas * Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form * Effectively communicate with all levels of Team Members as well as outside contacts * Resolve problems and conflicts in a diplomatic and tactful manner * Demonstrate leadership and fairness in dealing with guests and Team Members * Possess the ability to instill a sense of pride and personal responsibility in staff * Required to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate * Be physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs. * Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas such as confined spaces All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability. Work With Us Churchill Downs Incorporated is an inclusive and fun place to work. We celebrate unique approaches and points of view. We believe diversity is a mindset that drives excellence. We're always learning, evolving and growing. We innovate through mutual respect of ideas and collaboration. This allows us to build a common language that inspires our team members and propels us toward the achievement of our vision. Already Work Here? Here's a link to apply internally: Employee Login

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Rotating (United States of America) Range: UR URG 111 Compensation Range: $63,815.00 - $95,723.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** GENERAL PURPOSE Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage and manages labor costs effectively. + Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assist in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

Kindred Fare is a spirited, seasonally driven restaurant in Geneva, NY, known for scratch cooking and local ingredients. We're looking for a Pastry Chef to lead our dessert program and daily baking. This position is ideal for a pastry professional who takes ownership, thrives on independence, and enjoys collaborating with a talented chef team. You'll start your day early (typically between 7-9 a.m.) to create desserts, breads, and baked goods from scratch, overlapping with our prep crew mid-morning to communicate and coordinate for nightly service. You'll also have creative freedom to develop desserts for our Monday Chef's Menu and special dinners throughout the year. Requirements Responsibilities Develop and execute wholesome seasonal dessert menus for nightly service Prepare and bake pastries, breads, and desserts completely from scratch Collaborate with the chef team on daily specials, events, and the Monday Chef's Menu desserts Maintain consistency, quality, and visual appeal of all pastry offerings Manage pastry prep and daily production for dinner service Oversee ordering, inventory, and cost awareness for the pastry department Communicate with the prep team to coordinate production and storage Uphold cleanliness, organization, and food-safety standards Stay focused on guest feedback and reviews, working with the team to improve consistency and manage expectations for a great dining experience Occasionally assist the line or prep team during busy services - we all pitch in! Make occasional supply runs to local grocery stores or farm stands for seasonal ingredients. Accepting and checking daily deliveries, and managing maintenance visits that occur in the morning before prep team arrives. What we expect from you: Minimum 2 years of professional experience as a Pastry Chef, Baker, or Dessert Cook in a restaurant, hotel, bakery, or creative retail environment. Solid work history and interest in a long-term, stable role Strong foundation in scratch pastry, breads, and plated dessert work Stays current with culinary and hospitality trends Proven experience in a role with creative input and ownership, not just baking off or following preset recipes Self-motivated, dependable, and confident running your own program Comfortable working independently in the morning and collaboratively with the team once prep begins Excellent time management and organization skills in a fast-paced environment Passion for local ingredients, seasonal cooking, and thoughtful presentation Valid driver's license and personal vehicle required for local ingredient runs Schedule 20-40 hours per week, depending on the season, with May through October being our busy season. If you want to work the night shifts as a line cook and are qualified, we can provide more hours throughout the entire year. Primarily daytime hours, generally beginning between 7-9 a.m and ending between 12pm-3pm, as needed. Occasional night work for wine dinners, special events, Graduation Weekend, Mother's Day, New Year's Eve, Valentine's Day, or other busy nights when we need all hands on deck Closed on major holidays (Super Bowl, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day). Compensation & Benefits Pay: $20-$25 per hour (based on experience) Health insurance and 401(k) with employer match Paid time off Flexible schedules since we are open 7 nights a week, your time can shift as long as you are meeting demands. Employee meal and dining discounts Opportunity to lead a creative pastry program with autonomy and input on menus Our Culture We're serious about good food, but we don't take ourselves too seriously. The Kindred kitchen is easygoing, collaborative, and full of personality. Mornings start focused and calm, and as the prep crew rolls in, the energy builds, there's music, laughter, and a steady rhythm to the day. We work hard, are committed to execute, communicate openly, and take pride in what we create. If you're someone who takes initiative, thrives on creativity, and enjoys being part of a lively team, you'll fit right in here. Salary Description $20-$25

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in Assembling Orders Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Woolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prep and bake all bakery items for the menu and special events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise bakery personnel Actively engaged in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory Ensure bakery area and equipment are maintained to health standards Teach and enforce safety regulations Specialized Decorating Assist in developing and tasting recipes Assists in planning bakery products menu May act as kitchen supervisor in the absence of other Wolfoods staff Safe Special Diet and Allergen food preparation Qualification & Experience: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Able to both lead a team & take direction Minimum 6-day 70-hr work week Ability to work under pressure in environments that are above/below average temperatures Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch and reach for extended periods of time Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to bake from scratch Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Salary Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 35 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.SUPERVISION AND DIRECTION EXERCISED:None.MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment.TYPICAL DUTIES:1.Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler.2. Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes.3. Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage.4. Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety.5. Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays.REQUIREMENTS:Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Rotating (United States of America) Range: UR URG 111 Compensation Range: $63,815.00 - $95,723.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** GENERAL PURPOSE Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage and manages labor costs effectively. + Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assist in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **LICENSES & CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 500072 Food & Nutrition Svs Cafeteria Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.SUPERVISION AND DIRECTION EXERCISED:None.MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment.TYPICAL DUTIES:1.Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler.2. Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes.3. Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage.4. Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety.5. Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays.REQUIREMENTS:Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.