Sous chef jobs in Lower Providence, PA

Additional Information Relocation Assistance Available Job Number 25199150 Job Category Food and Beverage & Culinary Location Philadelphia Airport Marriott, 1 Arrivals Road Terminal B, 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.

Not Your Average Joe's is hiring a Sous Chef! As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the Executive Chef, you will oversee all kitchen hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a focused, hardworking, team oriented Chef with a strong background in cooking, organization and leadership. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Interviews, trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Job Description Salary: $55,000-$60,000 + Bonus Perks: Tuition Reimbursement | 401(k) | Full Health Suite | Career Growth | And More ???? Ready to Turn Up the Heat? Our client is not just looking for a Sous Chef. They are on the hunt for a culinary commander-someone who can lead with flavor, train with passion, and serve up excellence with every plate. If you thrive in the fast-paced rhythm of a professional kitchen, love mentoring rising stars, and believe that great food starts with great leadership, this is your moment. ???? What You'll Own: Train & Inspire: Coach kitchen staff to master their craft-from plating perfection to kitchen choreography. Lead the Line: Step in as the right hand to the Executive Chef and take full charge when needed. Set the Standard: Ensure every dish is a masterpiece-flavorful, flawless, and fast. Drive the Culture: Be the voice between management and the team. Keep communication open, honest, and motivating. Shape the Future: Help set goals, raise the bar, and build a kitchen that's known for excellence and innovation. ???? What You Bring: 1-3 years of experience as a Kitchen Supervisor (hotel experience? Even better!) A cool head under pressure and a warm heart for your team Flexibility to work nights and weekends-because greatness doesn't stick to a 9-5 A passion for food, leadership, and continuous improvement ???? Why Join Our Client? Because they don't just cook-they create. They don't just serve-they lead. And they don't just hire-they invest in people who want to grow, learn, and leave a legacy in the kitchen. ???? Ready to Cook Up Something Big? Apply now and let's build something delicious together.

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

Job Description Come and join our vibrant retirement community and enjoy being a key member of our Team. We know that our people are the key to our success. We are a CCRC situated on a beautiful 50-acre campus with warm and friendly staff. The Sous Chef position is responsible for the food preparation and cooking in dining and dietary. Maintains a professional appearance and demeanor providing service in a gracious, hospitable environment. Assists in the training of new kitchen staff. Is well-versed in processes under the role's responsibility and will be results-driven and focused. Duties and Responsibilities Manages the preparation, production, and presentation of all food. Ensures kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Manages kitchen inventory and ensures supplies are fresh and of high quality. Ensures proper food temperatures when cooking and proper storage and labeling. Consistently practice kitchen safety when using knives and all equipment. Keeps workstation and kitchen equipment clean, organized and sanitized. Must be able to cook large quantities and a variety of food. Must possess appropriate skills to effectively work in the Grill Room, Main Kitchen, and Health Center Kitchen. Maintain the care of use of supplies, equipment's, and cleanliness of work area and follow all sanitation requirements. Report any breakdown of standards to the Executive Chef or Sous Chef in a timely manner. Must be willing to participate in in-services, continuing education programs, staff meetings as set forth by the Executive Chef. Have Knowledge of vendors and par levels of all menu items. Must be familiar with Beaumont's Employee Handbook and department break time policies. Must be respectful of the Resident, Staff and Management. Qualifications/Skills Must be able to read, write and speak English. Must be able to follow written and oral instructions. Possess the ability to work independently and make good decisions when circumstances warrant such actions. Physical Requirements Must be able to lift a minimum of 25 lbs. using appropriate body mechanics. Must be able to stand for long periods of time and withstand stressful working environment due to excessive heat. Education Graduate of culinary school preferred. Other Duties Must comply with the general attendance policies. Must comply with all safety policies and procedures. Must comply with all Compliance and Ethics policies. Beaumont offers a comprehensive benefits package that may include Medical, Dental, Vision Care, Wellness Programs, 403(b) Plan, Paid Time Off (including Holidays, Vacation and Sick Time), Tuition Reimbursement and Scholarship Program. Technology Proficiency: Demonstrated ability to effectively use and adapt to a variety of digital tools, software, and systems relevant to the role. This includes the ability to quickly learn new technologies, troubleshoot basic technical issues, and apply technology to improve efficiency, accuracy, and communication. Technology ADPHRIS/Payroll System SoftwareMealTrackerNutrition ManagementFull CountPoint of Sale

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)

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO Employer - M/F/Disability/Protected Veteran Status Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

Job Description Job Title: Sous Chef Concept Type: Northern Italian Steakhouse Salary: $70-75K+ Join an esteemed dining establishment that offers a sublime culinary journey through the heart of Italy with its Northern Italian Steakhouse flair. Known for exquisite homemade pastas, fresh salads, and superior prime steaks, the restaurant is located in King of Prussia. As part of a prestigious restaurant group, it promises an unparalleled dining experience guided by a steadfast commitment to quality and service. Job Qualifications: Proven experience as a Sous Chef or similar role in a high-end restaurant Strong knowledge of Italian cuisine and steakhouse operations Excellent leadership and communication skills Ability to work in a fast-paced environment Culinary degree or equivalent experience preferred Strong organizational and multitasking abilities Commitment to maintaining high standards of food quality and presentation Job Responsibilities: Assist the Executive Chef in managing kitchen operations Oversee food preparation and ensure consistency in quality and presentation Train and mentor kitchen staff to maintain high culinary standards Collaborate with the culinary team to develop new menu items and specials Ensure compliance with health and safety regulations Manage inventory and order supplies as needed Maintain a clean and organized kitchen environment Support the Executive Chef in achieving financial and operational goals This Sous Chef position is a fantastic opportunity for a culinary professional looking to advance their career in upscale dining. Located in the bustling King of Prussia Town Center, this role offers a competitive salary and the chance to work with a talented team dedicated to culinary excellence. If you are passionate about Italian cuisine and have the skills and experience required, we encourage you to apply. For immediate consideration, please email your resume directly to *************************. We look forward to hearing from you and exploring the possibility of you joining our team.

Devon Seafood Grill Devon Seafood Grill is an upscale seafood restaurant offering simply-prepared fresh fish, premium steaks, an impressive wine cellar and handcrafted cocktails. Our chic-casual atmosphere suits any occasion, with seamless service and imaginative seafood dishes that truly set us apart from other seafood restaurants. Our Philadelphia location is located in the well-established in Rittenhouse Square, we offer the area's freshest premium seafood, Prime steaks & an impressive wine selection. We work with quality fishmongers, water men, ranchers & artisan producers to create dishes that are excellent from the start, using fine ingredients that separate the good from the great. Enjoy our seamless service in an upscale yet casual atmosphere that sets it apart from other Philly restaurants. We are interviewing Experienced Sous Chefs for our location in Philadelphia, PA! Devon Seafood Grill Devon Seafood Grill is an upscale seafood restaurant offering simply-prepared fresh fish, premium steaks, an impressive wine cellar and handcrafted cocktails. Our chic-casual atmosphere suits any occasion, with seamless service and imaginative seafood dishes that truly set us apart from other seafood restaurants. Our Philadelphia location is located in the well-established in Rittenhouse Square, we offer the area's freshest premium seafood, Prime steaks & an impressive wine selection. We work with quality fishmongers, water men, ranchers & artisan producers to create dishes that are excellent from the start, using fine ingredients that separate the good from the great. Enjoy our seamless service in an upscale yet casual atmosphere that sets it apart from other Philly restaurants. We are interviewing Experienced Sous Chefs for our location in Philadelphia, PA!

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Philadelphia, PA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

WELCOME TO XFINITY LIVE! THIS IS PHILLY'S PREMIER DINING AND ENTERTAINMENT DESTINATION LOCATED IN THE WELLS FARGO COMPLEX. WITH MULTIPLE DINING AND ENTERTAINMENT VENUES THERE IS SOMETHING FOR EVERYONE AND THE PERFECT SPOT BEFORE DURING AND AFTER ALL SPORTING EVENTS! Sous Chef Responsibilities include, but are not limited to: Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Uphold consistent product and service standards of the highest quality. Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Sous Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. 1-2 years' experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Sous Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

About the role Fitler Club is thrilled to announce the opening of Little Horse Tavern, a signature dining concept located at the highly anticipated Cobbs Creek Golf Campus. We're seeking an experienced and driven Sous Chef to help lead this new venture, where culinary excellence, hospitality, and community come together in a one-of-a-kind setting. This is a rare chance to join a new opening, bring your creativity to the forefront, and grow with one of Philadelphia's most exciting hospitality teams. What you'll do As Sous Chef, you'll serve as a critical leader in the kitchen, overseeing day-to-day operations and ensuring excellence in food quality, execution, and team performance. You'll collaborate closely with the Executive Chef to deliver memorable, seasonal, and locally inspired menus that resonate with both golfers and destination diners alike. ● Oversee daily kitchen operations and ensure proper execution of all menu items. ● Uphold and enforce the highest standards of cleanliness, food safety, and sanitation. ● Train, supervise, and support all culinary team members, including line cooks, prep cooks, and stewards. ● Assist in menu development, recipe creation, and rollouts of specials and seasonal offerings. ● Monitor food production, purchasing, receiving, and inventory control. ● Host training sessions and tastings for both kitchen and front-of-house teams. ● Maintain proper par levels, manage food and labor costs, and support all financial goals of the department. ● Foster a positive, professional kitchen culture centered on learning, collaboration, and accountability. Participate in team meetings and collaborate with leadership on strategic planning. Qualifications ● Minimum 3+ years of culinary experience in high-end restaurants, clubs, or hospitality environments ● A strong leader who has managed teams of 10+ in fast-paced, high-volume kitchens ● Deep understanding of seasonality, local sourcing, and modern food trends ● Existing relationships with local farmers, purveyors, and artisans are a major plus ● Strong communication skills and the ability to train, motivate, and grow a team ● Comfort with administrative functions, including budgeting, cost control, scheduling, and inventory ● Proficiency in Microsoft Office and restaurant POS systems A culinary degree from an accredited institution is preferred. Why Join Us? This is more than just a kitchen job-it's an opportunity to help shape one of Philadelphia's most exciting new dining experiences. As part of the team behind Fitler Club, you'll be supported by hospitality professionals who value innovation, collaboration, and culinary excellence.

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.

Required Years of Experience 3 years Job DetailsLooking for strong sous chef candidates ready to grow with an dynamic hospitality company. Located in Fishtown, Philadelphia, Wm. Mulherin's Sons is an urban Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory. Mulherin's features rustic Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill. We serve a casual, yet sophisticated & seasonally driven menu in a hip and nostalgic environment. The beverage menu features quality-driven cocktails along with a curated list of well-crafted beer and approachable wines from the Old and New World, carefully selected to complement the style of cuisine. Qualified candidates should possess: * Dependability, strong work ethic and open availability* At least 3 years experience in management position* Deep understanding of high-end restaurant operations Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off, Dining Discounts Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Job DescriptionResponsibilites include: High volume new stunning restaurant and event group in the greater Philadelphia market .. this is a vibrant talented team of professionals Leading the team on the line of a upscale restaurant experience chef driven skills in upscale foodie experience needed Hands on creative kitchen skills Inventory management Overseeing food preparation and general practice Supervising kitchen staff creative skills for specials

Job Description Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits- Medical, Dental, Vision, & Life Insurance 401k + company match New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'