Sous chef jobs in Johnson City, TN - 36 jobs

Additional Information: This hotel is owned and operated by an independent franchisee, Raines Company. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications Sets up, stocks and organizes work station and levels for production of food items Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers Uses kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment Checks stock levels in coolers for sufficient stock, reporting shortages and ordering as needed, using FIFO method Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality Plates food according to standard plating menu with garnishments and food quantities Performs side duties, including cleaning, inventory, and organizing Must work well in stressful high pressure situations maintaining composure and objectivity under pressure Experience and Education: Minimum two years of experience in hotels, restaurants or related fields Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred Certifications as required by Federal, State, or Local agencies Minimum High school diploma, GED or equivalent Raines is proud to be an Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information or any other protected characteristic as outlined by federal, state, or local laws. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pre-employment background check required. Minimum two years of experience in hotels, restaurants or related fields Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred Certifications as required by Federal, State, or Local agencies Minimum High school diploma, GED or equivalent Competitive Wages, PTO, Medical/Dental, 401K. $17.00-$19.00 Per Hour This company is an equal opportunity employer. frnch1

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Schedule: Sunday - Thursday (12 pm - 10 pm) Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university's mission to provide an exceptional student experience. The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU's strategic vision for dining excellence. What You'll DoEnsure Sodexo Culinary standards including recipe compliance and food quality are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringExemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

**Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.** **Schedule: Sunday - Thursday (12 pm - 10 pm)** Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university's mission to provide an exceptional student experience. The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU's strategic vision for dining excellence. **What You'll Do** + Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; + Have a working knowledge of automated food inventory, ordering, production, and management systems; + Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; + Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; + Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + Exemplary communication skills with the ability to lead a large team; + Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities + Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team + Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-TN-JOHNSON CITY_ **System ID** _983989_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Additional Information: This hotel is owned and operated by an independent franchisee, Raines Company. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications Sets up, stocks and organizes work station and levels for production of food items Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers Uses kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment Checks stock levels in coolers for sufficient stock, reporting shortages and ordering as needed, using FIFO method Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality Plates food according to standard plating menu with garnishments and food quantities Performs side duties, including cleaning, inventory, and organizing Must work well in stressful high pressure situations maintaining composure and objectivity under pressure Experience and Education: Minimum two years of experience in hotels, restaurants or related fields Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred Certifications as required by Federal, State, or Local agencies Minimum High school diploma, GED or equivalent Raines is proud to be an Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information or any other protected characteristic as outlined by federal, state, or local laws. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pre-employment background check required. Minimum two years of experience in hotels, restaurants or related fields Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred Certifications as required by Federal, State, or Local agencies Minimum High school diploma, GED or equivalent Competitive Wages, PTO, Medical/Dental, 401K. $17.00-$19.00 Per Hour This company is an equal opportunity employer. frnch1

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! 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 possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years 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 Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures 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 possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs 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 Pay 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.

Morrison Healthcare **Salary: $53,000-56,000** **Schedule: 7am - 5pm** **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **Job Summary** **The Executive Chef III is based out of a 140-bed healthcare account with one retail cafe on-site. This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. The Executive Chef leads of team of around 35, with 15 of those team members being cooks.** **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Complies with federal, state and local health and sanitation regulations and department sanitation procedures + Performs other duties as assigned **Qualifications:** + A.S. or equivalent experience + Three to five years of progressive culinary/kitchen management experience + High volume, complex foodservice operations experience - highly desirable + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Extensive catering experience a plus + ServSafe certified - highly desirable **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet 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 (****************************************************************************************************** or copy/paste the link below for paid time off benefits information. ***************************************************************************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1495725 Morrison Healthcare STACEY MOONEY [[req_classification]]

If you are currently on Young Life staff, please do not apply through this external jobs board. To apply for internal job opportunities, log in to Workday and use the Jobs Hub. Applying externally may delay your application and require you to resubmit internally. Because of Young Life's exclusive Christian purposes of evangelism and discipleship as set forth in its Articles of Incorporation and in these Bylaws, and to reflect what has always been and will continue to be the position of Young Life, specifically the Christian belief that each and every employee and volunteer of the corporation should minister as a servant of God with the primary responsibility of proclaiming the gospel of Jesus Christ and, as such, is an integral part of the Christian mission and ministry of the corporation, Young Life shall only employ individuals or enlist volunteer leaders who: (a) profess a belief in Jesus Christ as their personal Savior and Lord; and (b) subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith. Therefore, employees and volunteers of Young Life, during working and nonworking hours, shall: (i) be ready, willing and able to fulfill such ministry functions as may be required by the organization; (ii) refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life, and (iii) abide by all policies and practices of Young Life including, without limitation, those related to religious belief or ministry activities. All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Participate in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Participate in planning, developing and evaluating the menu with Young Life Food Service Standards in mind. • Develop a recognition and action plan for guest needs/requests in order to partner with our guests; meeting their needs and supporting an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Participate in interdepartmental staff relationship by engaging in partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip interns and volunteers to participate in comprehensive stewardship of the Food Services Department. • Support an environment where Food Service volunteers feel valued both as contributors and as people. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Execute daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Develop a commitment to uphold the Young Life Food Service Standards as listed in the Food Service Manual. Training Expectations: • Must become ServeSafe certified within 6 months of employment. Camp or Job Specific Working Conditions: • This role lives in, and is responsible for all aspects of typical food production: cleaning, fixing and troubleshooting equipment, prep work, shift leadership, cooking meals and other tasks normal to a food service environment. This consumes 95% of time and seasonally will require 100% of available hours. • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when following proper cleaning methods. • For camp specific, if applicable, see attached document Education: • One year of college completed and/or one year professional culinary training preferred. Qualifications and Experience Required For The Job: • Experience in the food service industry preferred • Demonstrate understanding of Young Life ministry, strategy, and mission • Experience in organizing and prioritizing tasks • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Young Life's Windy Gap is located in the Blue Ridge mountains, 20 minutes north of Asheville, North Carolina. Camp operates year-round and traditionally hosts over 60,000 guest days per year. This position will be highly interactive with work crew and is best suited for someone with strong people skills. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Job Description Salary: $53,000-56,000 Schedule: 7am - 5pm Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary The Executive Chef III is based out of a 140-bed healthcare account with one retail cafe on-site. This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. The Executive Chef leads of team of around 35, with 15 of those team members being cooks. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience High volume, complex foodservice operations experience - highly desirable Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet 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 or copy/paste the link below for paid time off benefits information. *************************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1495725 Morrison Healthcare STACEY MOONEY [[req_classification]]

Essential Duties And Responsibilities Principles, practices, and procedures of food service production and presentation in a high volume environment. Menu design as well as purchasing methods and procedures. Food storage and inventory management as well as food service sanitation and safety. Advanced Culinary Skills Knowledge of P&L accountability Experience writing a variety of Diverse Menus & Recipes Scheduling Procurement & Inventory Control Knowledge of food trends with a focus on quality, production, sanitation, & presentation Within their assigned dining hall: Performs as the Head Chef at Park Place at the Pond Dining Hall. Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff. Provide oversight and supervision of culinary production; estimate food consumption; select, develop, and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance, and ensure compliance with safety and sanitation guidelines. Total culinary management of foodservice operation to include inventory, ordering, and receiving. Provides oversight and supervision of culinary staff (full-time, student, and non-student temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists dining hall operations in day-to-day activities as needed. Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points ( HACCP ) standards. Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners. Contributes to the department's success by performing other duties as needed in support of the department's mission. Knowledge of P&L accountability Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Possesses the ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests. Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness. Advanced Culinary Skills Minimum Qualifications Graduation from a four-year college or university with a major in dietetics, home economics or institution management, and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associate's degree with coursework in front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, or other related areas, and three years of food management experience; or an equivalent combination of education and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions. [Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections] Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions, but not be applicable to all positions. Preferred Qualifications Three years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable.

The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) * Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. * Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. * Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. * Maintains department objectives, standards, guidelines and budget to ensure proper management of department. * Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. * Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. * Assists in developing menu changes to ensure variety and food quality. * Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. * Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. * Attend and participate in meetings, completing follow-up as assigned. * Perform work regularly and predictably. * Responsible for cleaning and sanitizing work and public spaces. * Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. Additional Details ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): * Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. * Must successfully pass background check. * Must successfully pass drug screening. * Must be at least twenty-one (21) years of age. * Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: * Pertinent federal, state, and local laws, codes, and regulations. * Standard safety and sanitation practices for food and beverage service. * Food, food product, food preparation, etc. * Standard safety and sanitation practices for food and beverage service. * How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. * Complete understanding of kitchen operations. * Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: * Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. * Communicate clearly and concisely, both orally and in writing. * Be flexible to work varying shifts and time schedules as needed. * Deliver programs which create a service level of excellence for internal and external guests. * Communicate effectively with all levels of team members and outside contacts. * Act professionally with a constantly changing internal and external environment. * Monitor and control cash flow and security of assets. * Link scheduling to customer flow. * Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. * Use all tools associated with the position including but not limited to knives, slicers and choppers. * Review and comprehend recipes and other necessary documentation. * Inspect quality of all food items. Age Requirements 21+

Prepares a variety of products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other food products using a variety of equipment. Strict adherence to CSC standards for recipes, Speed of Service (SOS) goals and products is required and must maintain kitchen cleanliness/sanitation standards. **Duties and Responsibilities:** + Always adhere to Brand Standards for uniform appearance and personal grooming. + Completes duties on opening and closing prep and checklists. + Refers to Daily Prep List at the start of each shift for assigned duties. + Prepares a variety of food products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other items for cooking/serving to Guest according to CSC recipe and product standards. + Understands and complies consistently with CSC standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. + Prepares all food products in accordance with CSC portion sizes and recipe specifications. + Maintains a clean and sanitary work station including tables, shelves, walls, steamer, kitchen and refrigeration equipment. + Closes the kitchen properly, following the closing checklist for kitchen and assists others in closing the kitchen. + Attends all scheduled employee meetings and brings suggestions for improvement. + Promptly reports equipment and food quality problems to Management. + Informs Management immediately of product shortages. + Uses our Standard Recipe Cards for preparing all products. Does not rely on the personal memory or of other employees. + Performs other related duties as assigned by the Management. **Company Introduction** Chicken Salad Chick is THE place for chicken salad lovers to rejoice! We've taken this Southern favorite to a whole new level with over twelve flavors! We also offer tasty soups, sides, and desserts in addition to the chicken salad that started it all. Want to be a part of the Chick? Looking for a restaurant career like no other you have ever experienced? One in which life balance is a part of our culture. Yep, we are closed on Sundays, and have no early morning late night hours of operations. Looking for a great opportunity to be in on a ground floor opportunity with one of the fastest growing regional chains in the Quick Casual Restaurant segment?

Main Responsibilities of a Pizza Chef: Preparing workstations, cooking ingredients, and kitchen equipment for cooking. Cooking and arranging food. Cook Job Description: Our restaurant is looking for a skilled pizza maker to join our team. The hired candidate will be responsible for preparing pizzas that follow our recipes. You will need to be able to work quickly with a high degree of accuracy to be successful due to the fast-paced environment of our restaurant. In addition to making pizzas, you will also be expected to support our restaurant in other ways. This will often include taking customers' orders and providing them with exceptional service. You will also be asked to help us prepare pizza toppings, sauces, and dough. The hired candidate will also help us maintain our inventory and unload deliveries as needed. Responsibilities of a Cook: Prepare high-quality pizza ingredients such as: dough, sauces, and toppings like pepperoni, mushrooms, onions, and tomatoes Cook pizzas that satisfy our customers' expectations Monitor inventory and communicate with a supervisor when stock and supplies are running low Package pizzas neatly when they come out of the oven Follow all relevant food health and safety requirements Maintaining a sanitized and well-organized kitchen. Preparing workstations for cooking. Preparing and maintaining kitchen equipment. Checking the quality of the ingredients. Preparing cooking ingredients using various techniques. Cooking food using various culinary techniques. Arranging food and ensuring appealing presentation. Manage food storage, stock, and ingredient orders. Cook Job Requirements: Previous experience with making pizza in a restaurant setting is preferred High school diploma or GED preferred Willingness to work nights, weekends, and during our restaurant's other busy hours Ability to stand throughout most of your shift and lift boxes weighing 20+ pounds Exceptional customer service, communication, and teamwork skills Willingness to take direction and adapt to shifting circumstances

Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. There will be a lot of direct interaction with customers during production and through frequent sampling. The chef must be able to work in a clean and organized fashion since production happens in front of the customer. The chef will also need to be outgoing, friendly, and willing to answer any questions our customers may have. Essential Job Functions: * The first and most important responsibility becomes to acknowledge, greet, and engage all guests. * Prepare various finfish, shellfish, and fresh produce items to be used in the sushi. * Prepare, test, and maintain food safety records for sushi rice. * Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer. * Assemble custom sushi rolls at the request of the customer. * Responsible for training and assisting other Associates as needed. * Complete compliance of all Food City policies and procedures as well as Federal, State and Local government Food Safety Standards. * Constantly inspect and maintain the highest standards in product quality. * Monitor temperatures and shelf lives of all ingredients and retail packages. * Keep workstation and area neat and clean at all times. * Complete knowledge of sushi menu and all ingredients. * Actively market Food City Sushi Program following a regular sampling schedule. * Assist in ordering all supplies to achieve a minimum inventory, while avoiding out-of-product conditions. * Assist with maintaining proper signage. * Communicate customer comments and requests to Meat Department Manager. * Other duties may be assigned as needed. Qualifications: * Must be 18 years of age or older * Ability to meet standard Physical, Mental, and Visual demands * Ability to understand and follow verbal and/or written instructions, perform routine and repetitive tasks and have constant contact/interaction with various levels of individuals on a daily basis * Ability to attend on-site work during scheduled shifts to adhere to company time and attendance policies Benefits of working for Food City: 401(k) with company match, Employee Stock Ownership Plan, Weekly Pay Checks with Direct Deposit, Company paid Life and Disability Insurance, Medical Plan with wellness benefits, Dental Plan, Paid Holidays, Paid Vacations, Associate Offers, and so much more! About Food City: Food City is a privately held, family-owned company with a driving mission to "run the best store in town." Dedicated to giving back to the communities we serve, we encourage our associates to get involved with their local civic organizations. We consider our associates to be our greatest asset. Over 13% of the company is currently owned by our associates through our employee stock ownership plan, promoting tremendous pride in the services and products we provide. Whether your passion is baking, accounting, or trucking, Food City has a promising career opportunity for you. We offer flexible schedules to ensure our associates have ample time to spend with family and friends. If you're looking for a great career or the opportunity to try something different, consider becoming part of the Food City family.

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Schedule: Sunday - Thursday (12 pm - 10 pm) Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university's mission to provide an exceptional student experience. The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU's strategic vision for dining excellence. What You'll Do Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! 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 possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years 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 Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures 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 possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs 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 Pay 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.

Morrison Healthcare Salary: $53,000-56,000 Schedule: 7am - 5pm Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary The Executive Chef III is based out of a 140-bed healthcare account with one retail cafe on-site. This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. The Executive Chef leads of team of around 35, with 15 of those team members being cooks. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * High volume, complex foodservice operations experience - highly desirable * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet 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 or copy/paste the link below for paid time off benefits information. *************************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1495725 Morrison Healthcare STACEY MOONEY [[req_classification]]

Prepares a variety of products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other food products using a variety of equipment. Strict adherence to CSC standards for recipes, Speed of Service (SOS) goals and products is required and must maintain kitchen cleanliness/sanitation standards. Duties and Responsibilities: Always adhere to Brand Standards for uniform appearance and personal grooming. Completes duties on opening and closing prep and checklists. Refers to Daily Prep List at the start of each shift for assigned duties. Prepares a variety of food products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other items for cooking/serving to Guest according to CSC recipe and product standards. Understands and complies consistently with CSC standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Prepares all food products in accordance with CSC portion sizes and recipe specifications. Maintains a clean and sanitary work station including tables, shelves, walls, steamer, kitchen and refrigeration equipment. Closes the kitchen properly, following the closing checklist for kitchen and assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Promptly reports equipment and food quality problems to Management. Informs Management immediately of product shortages. Uses our Standard Recipe Cards for preparing all products. Does not rely on the personal memory or of other employees. Performs other related duties as assigned by the Management. Supplemental pay Tips

Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. There will be a lot of direct interaction with customers during production and through frequent sampling. The chef must be able to work in a clean and organized fashion since production happens in front of the customer. The chef will also need to be outgoing, friendly, and willing to answer any questions our customers may have. Essential Job Functions: * The first and most important responsibility becomes to acknowledge, greet, and engage all guests. * Prepare various finfish, shellfish, and fresh produce items to be used in the sushi. * Prepare, test, and maintain food safety records for sushi rice. * Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer. * Assemble custom sushi rolls at the request of the customer. * Responsible for training and assisting other Associates as needed. * Complete compliance of all Food City policies and procedures as well as Federal, State and Local government Food Safety Standards. * Constantly inspect and maintain the highest standards in product quality. * Monitor temperatures and shelf lives of all ingredients and retail packages. * Keep workstation and area neat and clean at all times. * Complete knowledge of sushi menu and all ingredients. * Actively market Food City Sushi Program following a regular sampling schedule. * Assist in ordering all supplies to achieve a minimum inventory, while avoiding out-of-product conditions. * Assist with maintaining proper signage. * Communicate customer comments and requests to Meat Department Manager. * Other duties may be assigned as needed. Qualifications: * Must be 18 years of age or older * Ability to meet standard Physical, Mental, and Visual demands * Ability to understand and follow verbal and/or written instructions, perform routine and repetitive tasks and have constant contact/interaction with various levels of individuals on a daily basis * Ability to attend on-site work during scheduled shifts to adhere to company time and attendance policies Benefits of working for Food City: 401(k) with company match, Employee Stock Ownership Plan, Weekly Pay Checks with Direct Deposit, Company paid Life and Disability Insurance, Medical Plan with wellness benefits, Dental Plan, Paid Holidays, Paid Vacations, Associate Offers, and so much more! About Food City: Food City is a privately held, family-owned company with a driving mission to "run the best store in town." Dedicated to giving back to the communities we serve, we encourage our associates to get involved with their local civic organizations. We consider our associates to be our greatest asset. Over 13% of the company is currently owned by our associates through our employee stock ownership plan, promoting tremendous pride in the services and products we provide. Whether your passion is baking, accounting, or trucking, Food City has a promising career opportunity for you. We offer flexible schedules to ensure our associates have ample time to spend with family and friends. If you're looking for a great career or the opportunity to try something different, consider becoming part of the Food City family.

Prepares a variety of products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other food products using a variety of equipment. Strict adherence to CSC standards for recipes, Speed of Service (SOS) goals and products is required and must maintain kitchen cleanliness/sanitation standards. **Duties and Responsibilities:** + Always adhere to Brand Standards for uniform appearance and personal grooming. + Completes duties on opening and closing prep and checklists. + Refers to Daily Prep List at the start of each shift for assigned duties. + Prepares a variety of food products including chicken salads, pimento cheese, side salads, soups, sauces, cookies, desserts, and other items for cooking/serving to Guest according to CSC recipe and product standards. + Understands and complies consistently with CSC standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. + Prepares all food products in accordance with CSC portion sizes and recipe specifications. + Maintains a clean and sanitary work station including tables, shelves, walls, steamer, kitchen and refrigeration equipment. + Closes the kitchen properly, following the closing checklist for kitchen and assists others in closing the kitchen. + Attends all scheduled employee meetings and brings suggestions for improvement. + Promptly reports equipment and food quality problems to Management. + Informs Management immediately of product shortages. + Uses our Standard Recipe Cards for preparing all products. Does not rely on the personal memory or of other employees. + Performs other related duties as assigned by the Management. **Company Introduction** Chicken Salad Chick is THE place for chicken salad lovers to rejoice! We've taken this Southern favorite to a whole new level with over twelve flavors! We also offer tasty soups, sides, and desserts in addition to the chicken salad that started it all. Want to be a part of the Chick? Looking for a restaurant career like no other you have ever experienced? One in which life balance is a part of our culture. Yep, we are closed on Sundays, and have no early morning late night hours of operations. Looking for a great opportunity to be in on a ground floor opportunity with one of the fastest growing regional chains in the Quick Casual Restaurant segment?