Sous chef jobs in Willowick, OH - 94 jobs

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.

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Employee discounts Flexible schedule Opportunity for advancement Paid time off Signing bonus Benefits/Perks Full-Time Retirement Employer backed 401K Matching 3% Competitive Compensation $19 to $23 per hour, depending on experience!! Flexible Scheduling $15 Employee meal per day $250-Referral Program One week paid Vacation Career Advancement Opportunities Opportunities for advancement Job Summary We are seeking a Sous Chef to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Family-style work environment, and Personal and Family food discounts. 19 YEARS IN BUSINESS Duties and Responsibilities: Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Oversee the preparation, plating, and quality of food and beverage items for banquet functions. Responsible for menu planning and development and cost control. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. DUTIES AND RESPONSIBILITIES: Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. Participate in cross training and development opportunities in the main Kitchen and other Outlets, including but not limited to Table 45 and North Coast Café. Participate in covering shifts including but not limited to PTO, call offs, special events, etc., as needed during non BEO days across the cluster. Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Develop new menu concepts. Prepare, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Ensure that kitchen is prepared for the following day's work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Assist in cooking and food preparation as required. Oversee the Employee Cafeteria Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment and ensure best prices and quality o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections Perform other duties as assigned. ACCOUNTABILITY: Primary duty is professional chef work and supervision of other culinary employees in a large fullservice, resort, or luxury hotel with high catering/banquet volume typically serving more than 500 people. QUALIFICATIONS AND REQUIREMENTS: Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with subordinates and coworkers. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Reading and writing abilities are utilized often when giving and receiving instructions, and preparing and documenting recipes. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. The salary range for this role is $75k-78k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Culinary Director Position Type: Full Time Location: Mentor, Ohio Salary Range: $50,000-$79,000 Shift Schedule- Monday-Fridays, Varies Manager on Duty Weekend Rotation 10am-2pm Come join our team at Vitalia Active Adult Community Mentor located at 8180 Mentor Hills Dr. Mentor, Ohio 44060! We are looking for someone (like you): Be a Five-Star Czar: Oversee Culinary department in providing consistent, exceptional, five-star service in both front and back of house. To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. Create a Menu of Masterpieces: Develop menus of delicious seasonal and mainstay choices based off resident preferences and needs utilizing fresh foods. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field (preferred, not required). You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying, and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward email. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. Be in good health, and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician not more than six (6) months prior to or seven (7) days after employment. Demonstrates freedom from pulmonary tuberculosis within seven (7) days of employment and annually thereafter. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Mentor? Please visit us via Facebook: ************************************** Or, take a look at our website: ************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, chef's assistant, culinary, food manager, dietary cook

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friend with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Solon, Ohio Our starting wage for Sous Chef is: $21.00 - $25.00 per hour! Shift Schedule- Tuesday - Saturday 11am-7pm Come join our team at Vitalia Active Adult Community at Solon located at 6050 Kruse Dr. Solon, Ohio 44139! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field(preferred, not required). You have demonstrated skills, knowledge and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Solon? Please visit us via Facebook: Vitalia Solon Facebook Page Or, take a look at our website: ************************* Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employees nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, hospital, sous, line cook, chef's assistant, personal chef, culinary, food manager, food, dietary, dietary cook, culinary director egiver, hiring immediately, assisted living, in home caregiver, immediately hiring, home health aide, nursing home, cna, certified nursing assistant, med tech, licensed 1 medication aide, overnight, overnight shift, day, day shift, evening, evening shift, care partner, aide, certified nursing assistant, cna, wellness

About the Team DashMart is a new kind of online grocery and convenience store owned and operated by DoorDash. Customers order their food in the DoorDash app, and our team members prepare, pick and pack orders in a real, brick-and-mortar store for our Dashers to deliver to our customers with quality and speed. We're looking for someone to help scale DoorDash's next billion dollar business, DashMart, by growing our in-house food program, DashMart Kitchens. The DashMart Kitchens team is focused on building a new type of restaurant platform within DashMart, offering a broad selection of prepared foods and well-known restaurant staples to our customers' doorsteps. About the Role DashMart Kitchens is looking for a people-focused trainer who excels in a fast-paced, remote environment and is excited to roll up their sleeves and lead from the front. In this role, you'll be helping us launch our DashMart Kitchens concepts, focusing on training local operators. You'll administer training and ongoing quality assurance for multiple culinary concepts - with the support of our Culinary, Kitchen Operations, and Project Management teams. You will report to the Manager of Training & Site Support. You will make an impact in this role by… Launching New Concepts in the Field - Work hands-on with our Site Operators to administer training & support in the field, ensuring all managers, shift leads and associates are properly executing recipes and following procedures. Training & Up-leveling Associates: Provide continuous support to site teams through regular training touch-points, auditing of material and process adherence. Ensure teams consistently uphold high operational standards, identify areas for improvement, and reinforce best practices to drive sustainable operations. Maintaining Flexibility: Maintain an adaptable schedule to ensure we can fully support site teams when and where they need us. Training sessions may occur across various dayparts, and our goal is to maximize coverage and impact throughout the day. Collaborating: Partner closely with site operators and central team members to troubleshoot challenges, ideate operational improvements, and ensure training is aligned with site needs. Step in as a leader when necessary to help stabilize operations, reinforce best practices, and address issues in real time. We're excited about you because… You're self-motivated, positive, and a team player. You work well with others, but also excel in roles with little oversight - relying on your own drive and self-discipline. You're scrappy. You are willing to do whatever it takes to get the job done whether it's digging into a new process to determine how best to communicate or helping troubleshoot a technical issue. You have 3+ years of experience cooking and managing in a high-volume kitchen environment including fast-casual, QSR, and from-scratch restaurants. You have 2+ years of experience in a field training or training development role, ideally with a multi-unit restaurant. You have a knack for organization and are proficient in Google Docs/Sheets. You are a data-driven decision maker who is comfortable compiling your findings in documentation that can be shared with the broader team. You are willing to travel and be on-site in dynamic restaurant environments. This role will begin as an in-market trainer operating locally with travel required occasionally, and it may evolve into a role that requires up to 80% travel as we scale operations and expand our training needs throughout the year. Why You'll Love Working at DoorDash We are leaders - Leadership is not limited to our management team. It's something everyone at DoorDash embraces and embodies We are doers - We believe the only way to predict the future is to build it. Creating solutions that will lead our company and our industry is what we do -- on every project, every day We are learners - We're not afraid to dig in and uncover the truth, even if it's scary or inconvenient. Everyone here is continually learning on the job, no matter if we've been in a role for one year or one minute We are customer-obsessed - Our mission is to grow and empower local economies. We are committed to our customers, merchants, and dashers and believe in connecting people with possibility We are all DoorDash - The magic of DoorDash is our people, together making our inspiring goals attainable and driving us to greater heights We offer great compensation packages and comprehensive health benefits Notice to Applicants for Jobs Located in NYC or Remote Jobs Associated With Office in NYC Only We use Covey as part of our hiring and/or promotional process for jobs in NYC and certain features may qualify it as an AEDT in NYC. As part of the hiring and/or promotion process, we provide Covey with job requirements and candidate submitted applications. We began using Covey Scout for Inbound from August 21, 2023, through December 21, 2023, and resumed using Covey Scout for Inbound again on June 29, 2024. The Covey tool has been reviewed by an independent auditor. Results of the audit may be viewed here: Covey Compensation Actual compensation within the pay range listed below will be decided based on factors including, but not limited to, skills, prior relevant experience, and specific work location. Base salary is localized according to employee work location. DoorDash cares about you and your overall well-being. That's why we offer a comprehensive benefits package to all regular employees, which includes a 401(k) plan with employer matching, 16 weeks of paid parental leave, wellness benefits, commuter benefits match, paid time off and paid sick leave in compliance with applicable laws (e.g. Colorado Healthy Families and Workplaces Act). DoorDash also offers medical, dental, and vision benefits, 11 paid holidays, disability and basic life insurance, family-forming assistance, and a mental health program, among others. To learn more about our benefits, visit our careers page here. See below for paid time off details: For salaried roles: flexible paid time off/vacation, plus 80 hours of paid sick time per year. For hourly roles: vacation accrued at about 1 hour for every 25.97 hours worked (e.g. about 6.7 hours/month if working 40 hours/week; about 3.4 hours/month if working 20 hours/week), and paid sick time accrued at 1 hour for every 30 hours worked (e.g. about 5.8 hours/month if working 40 hours/week; about 2.9 hours/month if working 20 hours/week). The national base pay range for this position within the United States, including Illinois and Colorado. $58,400 - $85,900 USD About DoorDash At DoorDash, our mission to empower local economies shapes how our team members move quickly, learn, and reiterate in order to make impactful decisions that display empathy for our range of users-from Dashers to merchant partners to consumers. We are a technology and logistics company that started with door-to-door delivery, and we are looking for team members who can help us go from a company that is known for delivering food to a company that people turn to for any and all goods. DoorDash is growing rapidly and changing constantly, which gives our team members the opportunity to share their unique perspectives, solve new challenges, and own their careers. We're committed to supporting employees' happiness, healthiness, and overall well-being by providing comprehensive benefits and perks including premium healthcare, wellness expense reimbursement, paid parental leave and more. Our Commitment to Diversity and Inclusion We're committed to growing and empowering a more inclusive community within our company, industry, and cities. That's why we hire and cultivate diverse teams of people from all backgrounds, experiences, and perspectives. We believe that true innovation happens when everyone has room at the table and the tools, resources, and opportunity to excel. Statement of Non-Discrimination: In keeping with our beliefs and goals, no employee or applicant will face discrimination or harassment based on: race, color, ancestry, national origin, religion, age, gender, marital/domestic partner status, sexual orientation, gender identity or expression, disability status, or veteran status. Above and beyond discrimination and harassment based on “protected categories,” we also strive to prevent other subtler forms of inappropriate behavior (i.e., stereotyping) from ever gaining a foothold in our office. Whether blatant or hidden, barriers to success have no place at DoorDash. We value a diverse workforce - people who identify as women, non-binary or gender non-conforming, LGBTQIA+, American Indian or Native Alaskan, Black or African American, Hispanic or Latinx, Native Hawaiian or Other Pacific Islander, differently-abled, caretakers and parents, and veterans are strongly encouraged to apply. Thank you to the Level Playing Field Institute for this statement of non-discrimination. Pursuant to the San Francisco Fair Chance Ordinance, Los Angeles Fair Chance Initiative for Hiring Ordinance, and any other state or local hiring regulations, we will consider for employment any qualified applicant, including those with arrest and conviction records, in a manner consistent with the applicable regulation. If you need any accommodations, please inform your recruiting contact upon initial connection.

Job DescriptionBenefits: Dental insurance Employee discounts Health insurance Paid time off Vision insurance Chef de Cuisine Company: Spice Catering Co. Position Type: Full Time Overview The Chef de Cuisine is a key leadership role within the culinary team at Spice Catering Co., responsible for overseeing daily back-of-house operations, managing culinary execution for off-site events, and driving innovation in menu development. This position serves as a bridge between the kitchen team and leadership, ensuring excellence in food quality, kitchen systems, staffing, and training while upholding Spices values of sustainability and thoughtful hospitality. The Chef de Cuisine supports the Executive Chef and steps into their leadership role when needed, making this position ideal for a driven and experienced culinary professional ready to lead and grow. Key Responsibilities Leadership + Team Development Mentor, coach, and hold BOH team members accountable to Spice standards and core values Lead daily pre-shift meetings and delegate responsibilities to ensure kitchen success Support hiring, onboarding, and training of kitchen staff Supervise staff scheduling and performance management Foster a positive, collaborative, and professional kitchen culture Operational Management Oversee day-to-day kitchen operations, including food prep, event execution, and sanitation Maintain high standards of food safety, cleanliness, and organization Monitor food production for quality, consistency, and presentation Collaborate with the Executive Chef to streamline systems and SOPs Manage equipment upkeep and report maintenance needs Menu Development + Innovation Assist in the creation of seasonal, scratch-made menus aligned with Spices mission Introduce and teach new techniques, trends, and recipes to the team Contribute ideas for dynamic guest experiences, including chef activations and live cooking Cost Control + Administration Help manage inventory, ordering, and waste reduction practices Track food and labor costs to meet financial goals Support recipe development, costing, and documentation Ensure event prep and packing is completed with efficiency and accuracy Cross-Department Collaboration Coordinate closely with sales, event, and warehouse teams to ensure seamless execution Attend planning meetings for large-scale or complex events Communicate clearly and promptly to resolve challenges and ensure team alignment Essential Skills Proven leadership experience in a professional kitchen environment Strong knowledge of BOH operations, culinary technique, and food safety Ability to lead, coach, and inspire a team with professionalism and positivity Organized, efficient, and detail-oriented with excellent time management skills Comfortable managing multiple priorities in a fast-paced setting Bonus Skills Experience with large-scale catering or off-site culinary production Knowledge of inventory and cost management systems Interest in foraging, fermentation, seasonal cooking, or sustainability Public speaking or demonstration skills for client-facing events or activations Bilingual or multilingual is a plus Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. Protect Your Peace Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance. Always Learning Stay curious and adaptable, embracing opportunities for growth and continuous improvement. Cultivate Joy Celebrate achievements, foster positivity, and create uplifting experiences for our team and guests. Trust + Respect Act with integrity, value diverse perspectives, and treat everyone with honesty and dignity.

Job Description Essential Functions: Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations. Thorough and complete knowledge of all assigned venue and outlet positions. Ensures assigned area is functional and meets all of the company's standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction, menus, food quality, and execution of food sales. Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&L accounting as assigned. Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs. Assists management in compiling quarterly action plans outlining goals and objectives with senior F&B leadership. Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service. Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests. Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency. Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed. Participate in the recruitment, selection, recommendation for hire and training process for all team members. Understands, implements, and enforces all Standard Operating Procedures. Practices responsible alcohol service and serves as an ambassador for the property. Participates and or conducts daily pre-shift meetings as assigned. Updates the team on property news, promotional events, and other pertinent information. Assists in maintaining daily expense control and training team members to participate in cost control tracking reports. Participates in month end P/L reviews while learning to understand each line item of the P/L and how they relate to daily operations and customer service impact. Communicates effectively with F&B senior leadership and is expected to assist in other areas of the division when necessary. Establishes and maintains an excellent working relationship with all related departments. Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports. Conducts random health inspections and health card audits. Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation. Is required to ensure measurement reports are done as described and all tools are updated and in proper order. Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Daily recipe audits must be conducted to ensure quality, consistency, and portioning. Maintains a working knowledge of the food, wine, and service. Solicits and responds to guest feedback by direct interaction. Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools. Develops and administers departmental operating budgets. In conjunction with the Restaurant Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives. Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation, and open communication. Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company. Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations. Provides appropriate recognition and rewards to team members when consistent superior performance is attained. Knowledge, Skills & Abilities: Must be able to work independently. Must be able to sit, stand or walk for long periods of time (4 hours). Must be able to respond calmly and make rational decisions when handling employee conflicts. Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator. Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. Respond to visual and aural cues. Must have the manual dexterity to operate a computer and other necessary office equipment. Must be able to tolerate areas containing dust, loud noises, and bright lights. Must be able to work varied shifts, weekends and holidays as needed. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Must have the ability to act quickly and exercise good judgment under pressure/conflict situations. Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff. Must present a neat and professional appearance and display a team player attitude. Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required. Ability to speak distinctly and persuasively. Must be able to read, write, speak, and understand English. Ability to write reports, business correspondence, and procedure manuals. Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication. Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and team member focused. Professional appearance and team player required. Education and Experience: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent preferred. College degree in Hotel Management or Culinary Arts a plus. 1-3 years' experience in a supervisory capacity in a similar style operation preferred. Highly proficient and skilled in the following areas: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures. Proficient in Microsoft Office Suite (Excel, Access, Word, Outlook). Must be 21 years of age. Required Certification/License: ServSafe Certification a plus. Ohio Level 2 Certification a plus

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Are you a seasoned chef with high-volume or catering experience looking to bring your talents to a mission-driven kitchen? Tired of late nights and weekend chaos? Ready to do meaningful work that supports healthy lifestyles and real transformation? Let's talk! At Zero Doubt Kitchen, we specialize in clean, chef-crafted, gourmet meals delivered fresh to clients across Northeast Ohio. We're growing fast-and we need a skilled chef with professional, high-volume production experience to help us scale. What We're Looking For: ✅ Professional Chef Experience: You've worked in high-volume kitchens or catering environments and thrive under production timelines. ✅ Speed + Precision: You can produce dozens (sometimes hundreds) of meals with consistency, care, and top-tier presentation. ✅ Catering Background (Preferred): Bonus if you've handled off-site catering or bulk meal prep operations. ✅ No Line Cooks or Supervisors: This is a hands-on chef role that requires independent execution and leadership in the kitchen. ✅ Positive, High-Energy Vibe: Our culture is supportive, energetic, and built on wellness and purpose. Job requirements Why Join Zero Doubt Kitchen? No Nights or Long Restaurant Hours Meaningful Mission: We help people eat better, feel better, and live healthier lives. Growth Ahead: We're scaling-and you'll help shape our next phase. Supportive Team Culture: We're passionate, collaborative, and committed to excellence. Your Key Responsibilities: Lead daily food production and meal prep for weekly delivery orders Execute healthy gourmet recipes at scale with consistency Manage cooking timelines, ingredient prep, and portioning Ensure food quality, presentation, cleanliness, and safety standards Collaborate with leadership on new meal development and menu innovation How to Apply: Email your resume and short note of interest to: *********************** Explore our mission: 🌐 ************************ All done! Your application has been successfully submitted! Other jobs

Job Description Executive Chef StoryPoint Medina West The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Bachelor's degree or related culinary degree. Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. This position is scheduled weekdays only with NO weekends and NO holidays. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food Assist in preparation of budget estimates and justifications for the food service program Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary Interview, select, manage and develop hourly team members Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies Participate in the development and adherence of policies and procedures for the food service program Requirements: A formal culinary degree is preferred 3 or more years of food service chef/management experience Prior experience leading, motivating and developing teams Proven ability in meeting and maintaining budget goals Exceptional written and verbal communication skills Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Executive ChefFox Meadow Country Club - Medina, OhioPosition SummaryFox Meadow Country Club is seeking a visionary, hospitality-driven Executive Chef to lead our culinary program into its next era of excellence. This role is responsible for elevating the member dining experience, driving culinary innovation, ensuring fiscal discipline, and building a best-in-class kitchen culture rooted in consistency, pride, and service excellence.The Executive Chef is both a creative leader and disciplined operator-developing memorable menus, mentoring talent, controlling food cost, and partnering closely with club leadership to deliver exceptional dining, events, and daily culinary experiences across all outlets.Key ResponsibilitiesCulinary Leadership & Innovation • Design and execute seasonally inspired menus for all dining outlets, pool, events, halfway house, and special programming • Lead all menu engineering, recipe standardization, portion control, and presentation standards • Develop signature dishes, branded culinary experiences, and themed event menus • Maintain high standards of food quality, consistency, freshness, and creativity • Create culinary programming that drives participation, revenue, and member excitement Financial & Operational Excellence • Achieve or exceed food cost, labor cost, and departmental profit goals • Conduct regular inventory, purchasing controls, and vendor management • Negotiate pricing and ensure quality and cost consistency • Lead menu pricing strategy and engineering for margin optimization • Maintain detailed recipes, prep systems, and production pars Team Leadership & Culture Building • Recruit, train, develop, and inspire a professional culinary team • Build strong bench depth and succession planning • Implement structured training, station certification, and advancement pathways • Lead with accountability, positivity, and ownership • Create a kitchen culture rooted in professionalism, cleanliness, teamwork, and pride Member Experience & Event Execution • Partner closely with Events, Membership, and Clubhouse leadership on weddings, tournaments, social events, and private functions • Personally oversee major events to ensure flawless execution • Develop creative event menus, buffets, plated dinners, tastings, and action stations • Maintain high engagement and responsiveness to member feedback Food Safety, Sanitation & Compliance • Enforce ServSafe standards, HACCP principles, and all local/state health regulations • Maintain immaculate kitchen sanitation and food handling practices • Ensure all staff certifications and safety training are current • Lead daily, weekly, and monthly sanitation audits Desired Qualifications • 5+ years as an Executive Chef or Senior Sous Chef in private club, resort, or high-end hospitality environments • Proven track record in food cost control, labor management, and team leadership • Strong event catering and banquet execution experience • Hands-on, high-energy leadership style • Excellent organizational, training, and communication skills • ServSafe Manager Certification (required) • Culinary degree or equivalent professional experience preferred What Success Looks Like (First 12 Months) • Member satisfaction scores and dining participation materially increase • Food cost maintained within budget while improving quality and portion consistency • Kitchen fully staffed, trained, and stabilized with a strong leadership bench • Culinary programming becomes a key driver of social engagement and retention • Fox Meadow develops a reputation for “best dining in the market”Why Fox Meadow?Fox Meadow is in a period of reinvestment and growth with a strong commitment to elevating member experience, culinary creativity, and culture. This role offers: • Full creative influence over menus and programming • Supportive leadership and collaborative culture • Competitive compensation, benefits, and performance incentives • Long-term career growth potential Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job Description Baldwin-Wallace University Department of Human Resources Chef 1 Department: Food Service Incumbent: Classification: Service Specialist (C) Status: Full-time, Non-exempt Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Prepare high quality food for all areas following recipes based off the cycle menu, HACCP and sanitation procedures. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position. Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures by assisting service specialist. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training. Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously. Use your initiative to help your department run efficiently and to make decisions. Communicate with others to relay pertinent information. Qualifications Must be Servsafe certified. Basic knowledge of food service terminology and usage. Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment. Must be able to read and follow and adjust recipes as needed. Good communication skills-written and verbal. Ability to multi-task and work in a busy environment. Ability to lift a minimum of 50#. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***************************

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Flexible schedule Paid time off Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Catering Chef to join our team. In this role, youll be responsible for assisting in preparing innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Primarily Daytime Hours, with Events happening on Weekends. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school optional ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station 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 Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on 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.

Job Title: Residential Dining Chef Physical Location: Kent Campus - Kent, OH Salary: $53,015 - $62,693 Basic Function: To manage culinary meals in residential dining facilities on Kent Campus. Residential dining encompasses two location feeding approximately 7,200 meals daily. Reports to Campus Executive Chef, or designated supervisor. Additional Basic Function - if applicable: Not applicable. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Manage culinary needs at Kent Campus locations; provide and ensure proper food quality. Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance. Manage and control inventory; order products, supplies, and equipment as necessary. Ensure compliance with local, state, and federal health, safety, and sanitations laws and regulations; monitor food preparation procedures. Develop and implement production standards; ensure compliance with standards. Develop, plan and cost menus that fit within fiscal budget; develop new recipes, menus and concepts within the reseidential locations for standard cycles, special events and themed meals. Work collaboratively with campus Culinary Services managers, Senior Managers, RD & unit chefs, supervisors, and other stakeholders. Perform related duties as assigned. Additional Examples of Duties - if applicable: Not applicable. Minimum Qualifications: Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible culinary experience in a catering or food service operation. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. OR Six years comparable related professional culinary experience in catering or food service operations. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. License/Certification: Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire. Valid Ohio driver's license with safe driving record. Knowledge Of: Local, state, and federal laws and regulations related to food service operation Budgeting Menu management Inventory control Personal computer applications Skill In: Written and interpersonal communication Ability To: Provide leadership and direction Communicate effectively. Work flexible hours to meet student body needs Write nutritionally balanced and cohesive menus that are diverse, authentic and meet the needs of campus and generational trends; is plant focused, offers variety, includes made-to-order stations and food cooked from scratch. Preferred Qualifications - if applicable: None. Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Moderate work - Exerting up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects. Incumbent must be able to communicate with others and step into production to execute events on a regular basis. Incumbent may be required to assist with catering events on and off campus, in addition to concession events and the food truck. Working Schedule: Monday - Friday 10 AM - 7 PM Additional Information: Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind. Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Support Staff/Cafeteria Additional Information: Show/Hide * Cook's Helper/Cashier REQUIRED QUALIFICATIONS: * Successful BCI & FBI background checks * Hours per day: 5 hours 55 minutes (5.92) * Effective start date: Immediate COMPENSATION: * Hourly rate per negotiated Classified Contract APPLICATION PROCESS: * Please forward all applications and/or letters of interest to: Amber Capan Brookfield Local Schools 614 Bedford Rd SE Brookfield, OH 44403 * Or email her at ******************************. Equal Employment Opportunity Statement The Trumbull County Educational Service Center Governing Board does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, or genetic information in employment or the provision of services.

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to: Be you - by being natural, professional and personable in the way you are with people Get ready - by taking notice and using your knowledge so that you are prepared for anything Show you care - by being thoughtful in the way you welcome and connect with guests Take action - by showing initiative, taking ownership and going the extra mile Duties and Responsibilities FINANCIAL RETURNS Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. PEOPLE Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. Assist in developing new menus and concepts to keep up with business and industry trends. GUEST EXPERIENCE RESPONSIBLE BUSINESS Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. May serve as Manager on Duty or perform other duties as assigned. aCCOUNTABILITY Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. QUALIFICATIONS AND REQUIREMENTS Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Salary for this role is 93K with a potential to earn a 15% yearly bonus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.