Sous chef jobs in Lawrence, NJ - 294 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Additional Information Relocation Assistance Available Job Number 25199150 Job Category Food and Beverage & Culinary Location Philadelphia Airport Marriott, 1 Arrivals Rd, Philadelphia, Pennsylvania, United States, 19153VIEW ON MAP (*********************************************************************************************************************************************************** Schedule Full Time Located Remotely? N Position Type Management Pay Range: $104,000-$140,000 Annually Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property * Leads kitchen management team. * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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

AT MOSHULU A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, check out our website: ************************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at The College of New Jersey in Ewing, NJ. The Executive Chef will be responsible for all Food and Beverage in all Retail and Catering locations, must be creative, innovative, and have a strong understanding of operational finances. The employee base is unionized, there is a lot of client/student interaction, and the candidate must be visible during meal periods and work closely with all culinary and management staff. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Salary: $100,000 - $110,000 Other Forms of Compensation: Merit Increases With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here 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. CCL maintains a drug-free workplace. Req ID: 1498517 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Job Description Chef de Cuisine - Philadelphia, PA Northern Liberties Elevated, Fine Dining $95-100k starting salary What We Offer: Opportunity to work with a renowned chef and hospitality team in Philadelphia, PA Competitive salary and benefits package Professional growth and development opportunities Job Summary: We're seeking an experienced and skilled Chef de Cuisine to oversee culinary activity in a fast-paced restaurant environment in Philadelphia, PA. As a key member of our leadership team, you'll be responsible for managing kitchen staff, developing recipes, and ensuring consistency of product quality in our Philadelphia, PA location. Responsibilities: Oversee food preparation, presentation, and service to ensure high standards of quality and consistency Hire, train, develop, and appraise kitchen staff, taking corrective action as necessary Develop recipes and portion specifications, participate in menu planning, and determine purchasing specifications Work with senior leadership to identify potential issues, plan for events, and drive business growth Manage vendor relationships to maximize profits and opportunities Oversee back-of-house operations, including food production, sanitation, and maintenance Ensure compliance with company and board of health standards Submit nightly reports on service, sales, labor, and liquor costs Requirements: 5+ years of kitchen management experience in elevated dining Prior experience in restaurant openings, menu creation, and coaching/training Excellent written and verbal communication and problem-solving skills Ability to work flexible hours and days, exhibit top-notch teamwork, and meet deadlines Knowledge of Microsoft Office, Restaurant 365, and Toast Scheduling Culinary Arts degree preferred If You're Interested and Qualified: If you're a motivated and experienced Chef de Cuisine looking for a new challenge in Philadelphia, PA, apply today by sending your resume to ************************* to be considered.

Cedar Crest Village is seeking a passionate, experienced Executive Chef to lead The Overlook Restaurant and The Bistro. This is an exciting opportunity to elevate our Signature Dining Program through creativity, from-scratch cooking, and chef-driven innovation. You will lead menu development, seasonal rotations, and daily specials while ensuring consistency, quality, and resident satisfaction. Working closely with the General Manager and leadership team, you'll deliver excellence and hospitality in every dining experience. What we offer: Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine Generous PTO, plus paid volunteer hours in accordance with applicable state law 401(k) with a 3% company match for team members 18+ Onsite medical centers and health/well-being resources for team members and their families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we expand and open new communities Compensation: Compensation: $75000.00 - $80000.00 per year, plus eligibility for annual bonus How you will make an impact Ensure efficient and high-quality food purchasing, preparation, and presentation within budget Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP) Partner with General Manager to address and resolve food production or presentation issues Maintain high standards for food quality and plate presentation What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Cedar Crest is a beautiful 130-acre continuing care retirement community in Pompton Plains, New Jersey. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Cedar Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Objective: The Chef de Cuisine (CDC) is responsible for the overall leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The CDC is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness § Provides overall culinary leadership, including all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts full accountability for restaurants culinary performance. § Builds a winning culinary management and front-line team; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of all employees. § Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness § Maintains a superior understanding of culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Leads all restaurant level menu development and execution. § Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. § Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. § Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Conducts sales building events and public relations activities, including dinners, cooking classes, etc. § Manages the restaurants food and BOH labor reporting and budgeting process. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. § Effectively resolves operational challenges and issues. Personal Effectiveness § Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. § Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. § Gets things done, on time and on budget. § Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. § Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. § Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. § Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as required. Qualifications Knowledge and Skill Requirements: § Minimum 5 years culinary leadership experience, preferably in a high profile, high volume, culinary driven environment. § Superior culinary skills with a proven track record as a chef and leader. § Proven ability to deliver superior operational performance. § Strong oral and written communication skills. § Associates or Bachelor's Degree in culinary arts highly preferred.

Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a competitive hourly pay range of $24-$28, with overtime (1.5x) available. This culinary role is also expected to work a minimum of 50 hours per week, with varied shifts during evenings, nights, and weekends. In addition to great pay and a flexible schedule, you also receive the following benefits: PTO Bonus Structure Uniforms Join our team in Bordentown, NJ by applying today! YOUR DAY-TO-DAY AS OUR EXECUTIVE CHEF As you step into the bustling kitchen as our Executive Chef, the aromas of fresh ingredients greet you. You immediately take charge of overseeing the food preparation, ensuring that each dish reflects your culinary vision. Throughout the day, you check the inventory and place orders for essential supplies to keep the kitchen running smoothly. As a manager, you guide your cooking staff through their tasks while maintaining a positive and energetic atmosphere. You ensure that sanitation and safety protocols are strictly followed, prioritizing the well-being of both your team and your patrons. Finally, you conduct quality control, tasting dishes before they leave the kitchen, striving for perfection in every bite. Here's what we need from you: 5+ years of experience as a Sous Chef or Executive Chef Food safety certified Culinary School Graduate (preferred) OLD TOWN PUB: WHY CHOOSE US? Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. Working at Old Town Pub means being part of a team that thrives on energy, hospitality, and growth. We're proud to offer fantastic pay, great benefits, and a fun, supportive culture where your hard work is valued and your career can flourish. Whether you're behind the bar, in the kitchen, or serving guests, you'll find a welcoming environment where teamwork and good vibes fuel everything we do. We value your time and culinary expertise, and we're excited to review your application. Don't miss out on this opportunity to showcase your passion for cooking, attention to detail, and commitment to excellence. Apply today using our 3-minute initial application and become our restaurant's Executive Chef today!

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: KC Prime Steakhouse 1580 Easton Rd, Warrington, PA 18976, USA Work schedule 10 hour shift 12 hour shift Weekend availability Holidays Benefits Paid time off Health insurance

Job DescriptionCandidates must be legally authorized to work in the United States.Job Title: Executive Restaurant ChefLocation: PhiladelphiaEmployment Type: Full TimeStart Date: ASAP A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star. This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role. The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team. Key Responsibilities Lead all culinary operations for a flagship restaurant with Michelin ambitions Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes Maintain Michelin-level precision in technique, consistency, and presentation Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality Create and enforce culinary SOPs, recipe standards, and quality control systems Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements Ensure strict compliance with food safety, sanitation, and hygiene standards Train and develop sous chefs and junior chefs to support long-term talent growth Manage food cost targets, ordering, and supplier relationships Maintain strong communication between BOH and FOH leadership teams Represent the culinary identity of the restaurant with creativity, discipline, and passion Qualifications & Experience Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred) Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role Expertise in modern, refined cuisine and advanced cooking techniques Proven leadership experience in high-volume, fast-paced environments Strong interpersonal, coaching, and team-building skills Ability to remain composed under pressure and deliver consistent excellence Strong organizational abilities and attention to detail Business and financial acumen including food cost management and vendor negotiations Must be legally authorized to work in the United States Ideal Candidate Profile Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star Hands-on leader who thrives in both fine dining and high-volume service settings Confident communicator with strong emotional intelligence and team leadership skills Creative, disciplined, and committed to continuous growth and innovation Ready for a transformative next step in their culinary career

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

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

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

AT LOUIE LOUIE A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Delicious food and delightful décor! Come see why “Eater” named Louie Louie one of the most beautiful restaurants in America! Louie Louie is a French-inspired American bistro in the heart of University City in Philadelphia. Colorful combinations of art nouveau mixed with a seventies vibe combine modern décor with the timelessness of a grand European cafe. The menu is inspired by French classical combination of flavors using seasonal ingredients in a modern presentation complemented with colorful specialty cocktails, craft beer and matching wine list. The Salon offers custom lux seating, perfect for gathering with friends for cocktails and snacks. Outdoor seating reminiscent of a French cafe is the ideal spot for dining and people watching. For more info on Louie Louie, check out our website: ********************************* A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Job Description Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a competitive hourly pay range of $24-$28, with overtime (1.5x) available. This culinary role is also expected to work a minimum of 50 hours per week, with varied shifts during evenings, nights, and weekends. In addition to great pay and a flexible schedule, you also receive the following benefits: PTO Bonus Structure Uniforms Join our team in Bordentown, NJ by applying today! YOUR DAY-TO-DAY AS OUR EXECUTIVE CHEF As you step into the bustling kitchen as our Executive Chef, the aromas of fresh ingredients greet you. You immediately take charge of overseeing the food preparation, ensuring that each dish reflects your culinary vision. Throughout the day, you check the inventory and place orders for essential supplies to keep the kitchen running smoothly. As a manager, you guide your cooking staff through their tasks while maintaining a positive and energetic atmosphere. You ensure that sanitation and safety protocols are strictly followed, prioritizing the well-being of both your team and your patrons. Finally, you conduct quality control, tasting dishes before they leave the kitchen, striving for perfection in every bite. Here's what we need from you: 5+ years of experience as a Sous Chef or Executive Chef Food safety certified Culinary School Graduate (preferred) OLD TOWN PUB: WHY CHOOSE US? Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. Working at Old Town Pub means being part of a team that thrives on energy, hospitality, and growth. We're proud to offer fantastic pay, great benefits, and a fun, supportive culture where your hard work is valued and your career can flourish. Whether you're behind the bar, in the kitchen, or serving guests, you'll find a welcoming environment where teamwork and good vibes fuel everything we do. We value your time and culinary expertise, and we're excited to review your application. Don't miss out on this opportunity to showcase your passion for cooking, attention to detail, and commitment to excellence. Apply today using our 3-minute initial application and become our restaurant's Executive Chef today!

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