Chef jobs at The Learning Experience - 330 jobs

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Lead Cook is a crucial member of our culinary team, responsible for overseeing a specific station within the kitchen and ensuring the consistent production of high-quality dishes. This role requires an experienced and skilled cook with a passion for food, a strong work ethic, and the ability to lead and motivate others. The Lead Cook will work closely with the Sous Chefs and uphold our core values and contribute to the overall success of our catering operations. This role pays an hourly rate of $23.00-$25.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until March 13, 2026 Responsibilities Responsibilities: Station Management: Manage and operate a specific station within the kitchen (e.g., Protein, Starch & Veg, Canapes), ensuring all dishes are prepared to the highest standards. Maintain a clean, organized, and sanitary workstation, adhering to all food safety regulations. Ensure adequate stock levels of ingredients and supplies for the assigned station. Monitor the quality and consistency of all food items prepared at the station. Team Supervision: Supervise and direct the work of prep cooks within an assigned area or shift, ensuring all tasks are completed efficiently and according to established procedures. Provide clear instructions, guidance, and support to team members. Monitor performance and provide constructive feedback to help team members develop their skills. Foster a positive, inclusive, and collaborative work environment. Food Production & Quality Control: Participate in the preparation and cooking of menu items, ensuring adherence to recipes, portioning, and presentation standards. Monitor the quality of ingredients and finished dishes, ensuring they meet our standards for freshness, taste, and appearance. Ensure proper handling, storage, and rotation of all food products. Maintain a clean, organized, and sanitary work area, adhering to all food safety regulations. Operational Support: Assist the Executive Sous Chef and Sous Chefs with daily kitchen operations, including opening and closing procedures. Ensure adequate stock levels of ingredients and supplies within the assigned area. Report any equipment malfunctions or maintenance needs to the appropriate personnel. Assist with inventory counts and tracking as needed. Uphold company policies and procedures, including those related to sustainability and ethical sourcing. Event Assistance: May be required to work on-site at events, assisting with food preparation, service, and cleanup. Ensure that food is transported and handled properly during events. Qualifications Qualifications: Education & Experience: High school diploma or equivalent required; culinary degree or coursework preferred. Minimum of 2-3 years of experience as a cook in a high-volume catering or restaurant environment. Prior supervisory or lead cook experience is highly desirable. Skills & Abilities: Solid culinary skills and knowledge of various cooking techniques. Ability to follow recipes accurately and maintain consistency in food production. Strong organizational and time management skills. Ability to work effectively under pressure and adapt to changing priorities. Excellent communication and interpersonal skills. Ability to lead and motivate a team. Knowledge of food safety and sanitation regulations Personal Attributes: Passion for food and a commitment to culinary excellence. Detail-oriented and quality-focused. Humble and respectful approach to teamwork and supervision. Commitment to inclusivity and fostering a positive work environment. Strong work ethic and a sense of responsibility. Ability to lift and carry heavy items (up to 50 lbs) and stand for extended periods. Ability to work flexible hours, including evenings, weekends, and holidays.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Kitchen Supervisor DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-time / Non - Exempt PAY RATE: $27 - $30 LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! Franklin's Café & Market Legends, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Kitchen Supervisor for Franklin's Café & Market. Responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment. ESSENTIAL DUTES AND RESPONSIBILITIES Include the following. Other duties may be assigned. Supervise all line cooks and front of the house staff during service ensuring proper set up and break down of whole kitchen and dining room areas. Set up stations and collect all necessary supplies to prepare menu for service. Ensures line cooks Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items to the specifications established by the Executive Chef and Kitchen manager. Ensures all food items are covered, dated and correctly stored in their appropriate areas. Ensures all goods are stocked before each shift and maintains sufficient levels of food products at all stations to assure a smooth service period. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Use food preparation tools in accordance with manufactures instructions. Close's the kitchen correctly and follows the closing checklist for kitchen stations. Always maintains, well equipped, and sanitary work areas. Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in. cooler, and all storage areas per SMG and Chefs guidelines. Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time. Prepare dishes for customers with food allergies or intolerances. Make sure all storage areas are tidy, and all products are stored appropriately. Constantly use safe and hygienic food handling practices. Returns dirty food preparation utensils to the appropriate areas. Assist with all duties as assigned by Executive Chef. Adhere to strict grooming standards and policies of company for themselves and the employees Perform other duties such as ordering and receiving of goods, coaching staff on good use of the time clock, and makes sure all BOH staff take breaks and clock out on time per their schedule. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes the Executive Chef and then the Director of F& B aware of any food or HR issues. Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time. Mentors' employees to better service standards through setting good examples and practices. Opening or closing any food service area. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Received High school diploma or GED. Must have current ServeSafe certification. Must have ability to take directions and effectively perform the work. At least (3) year experience in a food service preparing meals. And (2) years kitchen managers experience. SKILLS AND ABILITIES Ability to produce high quality food in a fast-paced environment. Positive, customer service-oriented attitude always. Strong knowledge of sanitary practices. Maintains proper grooming and dress code standards. Work ethic encourages strong urgency and quality in a team environment. Ability to work with other staff members in the facility. Ability to undertake and complete multiple tasks. Attention to detail. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site: Franklin's Café & Market/ Los Angeles PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Franklin's Café & Market 2650 North Vermont Avenue Los Angeles, CA 90027 Applicants that need reasonable accommodations to complete the application process may contact **************. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Line Prep/Cook Facility: Pensacola Bay Center Department: Food and Beverage Reports To: Executive Chef FLSA Status: Part-time, Hourly, Non-Exempt GENERAL STATEMENT OF DUTIES: ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Part Time Kitchen Line Prep/Cook at the Pensacola Bay Center. This is a hands-on position responsible for the production of hot and cold foods and performing the duties listed below, under the direction of the Executive Chef, Executive Sous Chef and/or Lead Line Cook. MAJOR DUTIES AND RESPONSIBILITIES: Assist in the preparation of cut vegetables, baked goods, and cold sauces Able to follow recipes and perform basic math to calculate production demands Follow approved recipes and production standards Properly label and date food items for storage Use cutlery and kitchen machinery in a safe manner Minimize waste by following established production techniques Ability to produce high quality food in a fast-paced environment Strong knowledge of sanitary practices with the ability to gain and maintain a ServSafe Certification Positive, customer service-oriented attitude at all times Maintains proper grooming and dress code standards Maintain a professional presentation, appearance, and work ethic Demonstrate ability to work and communicate within a team environment Understand and be capable of ensuring that all policies and procedures are followed Perform other duties as required and/or assigned SUPERVISORY RESPONSIBILITIES: No supervisor responsibilities assigned to this position QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to communicate well, both written and orally Ability to establish and maintain effective working relationships with varied groups and individuals Able to manage multiple projects and meet tight deadlines Ability to operate industry related equipment Ability to work with limited supervision, prioritize and handle multiple projects simultaneously Demonstrate knowledge of standard office practices, procedures, and industry terminology Exhibit excellent organizational and communication skills Maintain a professional presentation, appearance, and work ethic Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment Be detail oriented EDUCATION AND/OR EXPERIENCE: Minimum of two years' experience in food service as prep cook is highly preferred. COMPUTER SKILLS: Not required CERTIFICATES, LICENSES, REGISTRATIONS: Current ServSafe Certification Possess any licenses, certificates or training required by local, state or national authorities for Culinary Department PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue Must be able to lift and/or move up to 50 pounds or occasionally more with assistance Perform work through repetitive eye/hand coordination Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time Work inside and outside the building may be required; may have some exposure to adverse conditions Must be able to hear and speak to use a two-way radio Work flexible hours, including nights, overnights, weekends, and holidays NOTE: The responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRRA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Kitchen Prep Cook/Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Prep Cook/Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Kitchen Prep Cook/Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly wage of $18.00-$22.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred

A Line Cook prepares and cooks food at a designated stand or portable within the ballpark, ensuring timely and high-quality food preparation according to established recipes and standards. They work under the supervision of the chef, stand lead, concourse supervisor, and management and are responsible for setting up their station, preparing ingredients, cooking items, plating dishes, and maintaining cleanliness. They cook menu items according to recipes, using various methods like grilling, frying, sautéing, and broiling. They set up their station with necessary supplies, maintain stock levels, and keep the area clean and organized. Line cooks adhere to strict sanitation and safety standards, including proper food handling and storage. They work collaboratively with other kitchen staff, assisting with tasks and ensuring smooth workflow. Ideal candidates have experience in kitchens, line or fry cooking, and/or fast food or fast casual restaurants. The ballpark offers a variety of styles of cooking and types of kitchens, from catering to action station. Must have valid ServSafe Food Handler's Safety Card. At least 18 years old. Ability to work with others and take direction and feedback from leads and management. Familiar with a variety of cooking styles and cuisines. Ability to lift up to 50lbs unassisted. Comfortable in a variety of environments including fridges, freezers, outside heat and heat produced from cooking equipment, i.e. fryers, flattops, etc. Available nights, weekends, and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Job Questions: What is your availability? What type of cooking experience do you have? Please indicate restaurant or style of cooking, such as made-to-order, prep cooking, catering, etc.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. Requires flexible hours and weekend work days. This role pays an hourly rate of $17.00-$19.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 17, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. ServSafe preferred.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This is a high volume venue, previous experience in similar enviroment required for this position. This role pays an hourly rate of $22.00-$24.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with the Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Job Title: Seasonal Line Cook Entity: Ripken Myrtle Beach Reports To: Concessions and Merchandise Manager Pay rate: $15/hr Location: Myrtle Beach, SC Anticipated Start Date: Mid/End February End Date: Beginning of November About Property: Located just minutes from the beach and coastline of South Carolina, our state-of-the-art complex offers nine replica fields of historic Major League ballparks, each featuring unique field dimensions and playing experiences every game. Accompanied by multiple batting cages, bullpens, and training facilities, The Ripken Experience Myrtle Beach is sure to make you feel like a Big Leaguer once you enter the gates. Position Summary: We are?seeking?dependable, fast-paced?Seasonal Line Cooks?to join our concessions team. This role is ideal for individuals who thrive in a high-volume environment and take pride in preparing quality food quickly and safely. Line cooks will support game days, events, and peak service times throughout the season.? Key Responsibilities: Prepare and cook concession menu items according to recipes and standards? Operate grills, fryers, ovens, and other kitchen equipment safely? Maintain cleanliness and organization of workstations? Follow food safety, sanitation, and health guidelines? Assist?with prep, restocking, and breakdown during and after events? Work efficiently as part of a team in a fast-paced environment? Qualifications: Must be at least?16 years of age? Previous?line cook, short-order cook, or food service experience preferred? Strong time management and multitasking skills? Reliable transportation and punctual attendance? Ability to work nights, weekends, and holidays? Working Conditions / Special Physical Requirements: Ability to stand for?long periods?and?lift up?to 40?lbs? #RipkenBaseball #twentry

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. As part of the Performance Nutrition Department, the Line Cook will provide support to our executive chef on providing fresh, local, sustainable, and nutrient dense meals tailored to our players and staff to operate at peak performance. Core duties for this role include, but are not limited to: Prepare food as directed and season and cook food according to recipe. Enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. The ideal candidate will have a minimum of one year of experience in a catering or buffet style restaurant. Any experience working in a food service operation with Major League Baseball or within the sports industry is also a plus. Kitchen employees must have or obtain a valid Food Handler's Card/Certificate valid in Maricopa County. This position is based out of our Arizona Spring Training facility in Phoenix, AZ. Our Team Our mission is to empower players to make dietary changes that translate into performance results on and off the field. We strive to be evidence based in our pursuit of optimal performance. As a staff, we strive to be technical, reliable, open-minded, and service oriented. By joining our team, you will: Gain hands-on application of Performance Nutrition principles, program design, and nutrition education. Get exposure to performance technologies to educate and drive performance nutrition decisions. Have the ability to work alongside all levels of the Milwaukee Brewers baseball player population. Work in close proximity and partnership with our performance science department, rehabilitation team, and strength and conditioning leadership group. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. We are proud to offer a highly competitive perks and benefits package including: League wide medical insurance plan Collaborative recognition program and incentives Online educational platform for personal and professional development Employee Resource Groups Paid time off for volunteering Year-round diversity, equity and inclusion training and development Brewers Home Game tickets, promotional giveaways and other discounts! For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university's dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university's commitment to sustainability, diversity, and community engagement. Responsibilities Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals. Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options. Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers. Schedule staff to maintain appropriate coverage for all dining venues and special events. Foster a positive, inclusive, and safe working environment. Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance. Ensure compliance with all local, state, and federal health and safety regulations. Implement and monitor food safety programs including HACCP and sanitation standards. Manage food purchasing, inventory control, and cost management to maximize operational efficiency. Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules. Monitor and control food waste, portion sizes, and labor costs. Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events. Education Culinary degree or equivalent professional culinary certification preferred. Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings. Must be able to lift 15 pounds. Application Process Candidates are required to submit their resume, four professional references and a cover letter. The application review will begin immediately and continue until the position is filled. A background investigation and reference check will be required prior to employment. For any questions or concerns, please contact *************. Equal Opportunity Employer Virginia Union University is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, sexual orientation, disability, gender identity, protected veteran status, or other protected class. For more information about Virginia Union University, visit VUU About Page.

AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information * Schedule: Full-time * Job Code: 7623 * Employee Status: Regular * Grade: I * Requisition ID: 106998 * Work Arrangement : On Site

Looking for a non-stop and exciting place to work? Caltech is a world-renowned science and engineering institute harboring some of the world's brightest minds. Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands on, and round-the-clock. If you have a great team work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge & innovative community. Our mission is to provide great food, service, and experience for our students and community. CDS operates five dining units (Browne Dining Hall, Red Door Marketplace, Broad Café, Avery Kitchen, and Catering Services) for our campus community. We serve over 950 students, 7 days a week, through our Board Program and maintain a burgeoning Catering Department. Job Summary The Chef de Cuisine directs and supervises all Sous Chefs & Cooks in kitchen production for our campus' food & beverage needs. They will lead a team of Sous Chefs and must have demonstratable culinary management experience, and experience in coordinating multiple production areas efficiently and successfully. The Chef de Cuisine will work as a team member when building, creating, and implementing new menus and menu concepts. Menus will be based on sales, feedback, trends, seasons, and the unexpected. The Chef de Cuisine directly manages three sous chefs to ensure production quality and quantity. Expected to participate in creation of staff improvement plan with the General Manager and be the primary executor of the plan by demonstrating skills to staff, ensuring proper training throughout the kitchen, and supporting staff through the learning process. The Chef de Cuisine. Responsible for supervising staff in set up, production of food, food standards (flavor and presentation) and sanitation of cooking areas. Responsible for managing production amount, ordering food, supervising staff and managing waste. Ensure staff cleans stations at end of shift. Responsible for all functions of kitchen. This is an Essential Reporting position. In the event of an emergency on campus, an employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to Campus as soon as possible. Essential Job Duties Comfortable with all cooking techniques and able to perform them in high pressure situations. Works closely with Sous Chefs of all units, coordinating menus, purchasing, distribution of labor, and inventory usage. Strong understanding of various dietary restrictions, including food allergies, intolerances and special diets. Will be the primary chef at VIP catering events. Interact with VIP customers and represent Caltech Dining in a positive manner. Knowledgeable about ingredient substitutions to accommodate dietary needs. Experience in creating allergen-friendly menus and adapting recipes to meet specific dietary requirements. Familiarity with food safety practices and cross-contamination prevention in relation to dietary restrictions. Assist in initial staff evaluations and coordinate and consult with leadership on staff improvement plans. Conduct daily staff evaluations; performance will be evaluated on staff improvement. Work closely with the leadership to establish and implement standards, team work, team training, processes and practices where efficiency, quality, performance and cost savings can be improved. Cultivate a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions. Cultivate a positive relationship with the students, engage with and utilize student feedback. Ensure compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (ServSafe) and safety to ensure the highest standards for food and beverage service. As a senior culinary employee, input is expected on menu direction, customer needs, operational performance, and new programs/services. Responsible for maintaining CDS standards and managing staff to uphold those standards. Other duties as assigned. Basic Qualifications 5+ years of culinary experience. Demonstrated leadership ability. Demonstrated team building ability. Full knowledge of sanitation standards, food borne diseases, and food-borne illness and safety standards. Must be Servsafe certified or have the ability to obtain one. Ability to provide on-the-job training in food preparation to lower-level employees. Physical ability to stand for long periods. Ability to lift 50 lbs. of food products, kitchen equipment, and dining furniture on a regular basis. Minimum 5 years in high volume restaurant or similar setting i. e. catering, banquets, etc. Minimum 3 years on the job management experience. Experience cooking various cuisines including: American, Latin, Italian, Asian, Breakfast, Vegan, Gluten Free, etc. Preferred Qualifications Has or will obtain ACF Chef de Cuisine certification. Working knowledge of menu writing, ordering, labor and cost controls. Required Documents Resume

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

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

Summary of Responsibilities: This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine's responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection. Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View. Specific Duties and Responsibilities: Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager. Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters. Prepare quality food for menu and business demand. Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation. Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance. Ensure cuisine exceeds the expectations of all patrons. Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value. Assist with the hiring of kitchen staff in alignment with Highlands College. Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement. Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development. Ensure compliance with sanitation and safety regulations. Other Duties: Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Leadership Requirements: Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc. Ability to work and lead a team and Highland College students in a “learning lab environment". Lead and develop teams to effectively reach set goals. Influences others using rational arguments. Identifies basis for compromise and reaches an agreement. Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding. Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals. Reviews progress achieved, publicly and privately recognizing achievement. Anticipates the possible demands and outcomes of a particular task or situation - plans and prioritizes appropriately. Qualifications Personal Characteristics: Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Positive, fun, and life-giving attitude. Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance. Encourages the contribution of others and takes their views into account. Highly focused, self-starter with an elevated level of energy and positive outlook. Work well under pressure and rapid change. Essential Traits: Highly focused, self-starter with an elevated level of energy and positive outlook. High-capacity, multi-tasking individual who is comfortable working independently without constant supervision. Ability to work well with and lead others, cultivate a team-building atmosphere. Ability to troubleshoot and solve problems quickly. Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously. Knowledge of various cooking methods and procedures. Hand-eye coordination. Creativity. Time-management. Ability to communicate effectively to “high profile” customers. Knowledge: Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement. Education: Medium. Physical Demands: Moderate exposure to physical risk. Good physical condition is required. Ability to drive between campuses. Ability to lift 50lbs without assistance. Ability to work safely with kitchen equipment, knives, and utensils. Ability to work in higher temperature areas such as ovens and stoves. The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling.

Summary of Responsibilities: The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence. The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture. Specific Duties and Responsibilities: 1. Culinary Vision and Innovation Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience. Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas. Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations. 2. Operations and Financial Management Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations. Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values. Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations. 3. Leadership and Staff Development Culture Building: Instill a “mission in the middle” Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment. Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus. Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge. 4. Compliance and Safety Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards. Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location. 5. Cross-Functional Collaboration Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College. Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience. Other Duties Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College. Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Personal Characteristics Demonstrates a genuine interest in supporting others, coaching, and training to improve performance. Gives clear direction while balancing collaborative input Highly focused, self-started with an elevated level of energy and positive outlook. Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change. Abilities & Skills Ability to speak comfortably in public and to diverse audiences Ability to build meaningful relationships with key partners Master of knife handling, food preparation, and culinary techniques Menu design and concepting Team building and development Highly refined palate and sensory evaluation skills. Education Minimum of a 2 year associate degree in culinary arts or equivalent required 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college Certified Executive Chef certification preferred. Experience Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise). Extent of Public Contact: High Physical Demands: Abilty to work while standing continuously in kitchen environment Ability to drive between campuses Ability to lift 50 lbs without assistance Direct Reports: This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.

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.

Job Description The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations. Responsibilities: ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Hires, trains, schedules, and reviews all departmental staff. Checks the quality of work, monitors improvements, and performance. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu. Estimates food consumption and purchases or requisitions food and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. Maintains and records daily and monthly inventories and directs all necessary food ordering. Tests cooked foods by tasting and smelling. Devises special dishes and develops recipes. Establishes and enforces nutrition and sanitation standards. Participates in BEO meetings. Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings. Performs other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. TRAINING NEEDS: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat. Qualifications: Prior chef experience is required. Hotel experience preferred but not required. Excellent leadership skills. About Company Our lakeside hotel is located in Charlotte, NC, a half-mile from The University of North Carolina at Charlotte and steps from The Shoppes at University Place. PNC Music Pavilion and the Charlotte Motor Speedway are 10 minutes away. Features include a seasonal outdoor pool, patio seating with fire pits, a café serving Starbucks coffee, an on-site restaurant/bar, 20,000 square feet of meeting/event space, a 24-hour fitness center, and walking trails. Since 1987, Hilton Charlotte University Place has continued to welcome guests from all over the world for meetings, conventions, social gatherings, weddings, and more!

The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Hires, trains, schedules, and reviews all departmental staff. Checks the quality of work, monitors improvements, and performance. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu. Estimates food consumption and purchases or requisitions food and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. Maintains and records daily and monthly inventories and directs all necessary food ordering. Tests cooked foods by tasting and smelling. Devises special dishes and develops recipes. Establishes and enforces nutrition and sanitation standards. Participates in BEO meetings. Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings. Performs other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. TRAINING NEEDS: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat. Prior chef experience is required. Hotel experience preferred but not required. Excellent leadership skills.