Line Chef jobs at University of Rochester - 256 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. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five -star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, inhouse bakeshops and a warm welcome at every turn. THE ROLE The Assistant Kitchen Manager is a highly skilled and dependable team member who supports kitchen operations and plays a key role in maintaining food quality, cleanliness, and efficiency. This role is the frontline of leadership in the kitchen, setting the standard for food preparation, safety, and teamwork. The Kitchen Manager leads by example ensuring consistency, upholding culinary standards, and helping to foster a positive and safe work environment. This individual is deeply committed to excellence, accountability and the Legends way. ESSENTIAL FUNCTIONS Communicate clearly, respectfully, proactively with kitchen team and management staff Assist in the onboarding and training of back-of-house staff, serving as a mentor and model Collaborate with management to support coaching and skill development for the staff Ability and knowledge to receive and inspect, select and use only the freshest food products of the highest standard in the preparation of all menu items Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness Supports the kitchen in all facets including opening and closing tasks, online and catering orders, escalating safety and equipment issues Participates in the production and ordering of all food items necessary for the operation as directed by restaurant leadership Assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices Other duties as assigned QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Food Service - Minimum three (3) years' experience in a high-volume full-service food operation Food Handlers license in New York City Proven track record of improving kitchen efficiencies, quality and relative costs Strong interpersonal, written, and verbal communication skills People skills: Dealing with the public and team professionally Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly Must be proficient in Microsoft Word, Excel, and PowerPoint Ability to lift 30+ lbs. and stand for long periods of time Must be flexible to work extended hours due to business requirements including nights, weekends and holidays Must be open to providing incidental or short-term support to other facilities in the event of a business emergency COMPENSATION Hourly Rate of $30.00 WORKING CONDITIONS Location: On Site - Lobels 30 Rockefeller Plaza 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. NOTE: The essential 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. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Food Services/Food Services Date Available: ASAP Cook's Helper Anticipated start date: ASAP Monday - Friday: 10:30 a.m. - 1:30 p.m. Weekly working hours: 15 Wage: $22.49 - $25.63 per hour (2025-26 PSE Salary Schedule) Assists with preparation of food for breakfast and lunch programs. For complete details, please see the attached job description. Required: Valid WA State Food Worker Card; If you don't have a valid Food Worker Card, it can be obtained online and the training takes about 90 min. You may access the training with this link: foodworkercard.wa.gov Work Calendar: 2025-26 PSE SCHOOL DAYS EXT FOOD SERVICES For best consideration, please submit a completed application by December 12. Job posting open until filled. Benefit Eligibility: Insurance: This position alone is not eligible for medical, dental, vision, long-term disability, basic life insurance, and accidental death and dismemberment insurance.* Retirement Plans: This position is eligible for a 403(b) TSA Retirement Savings Plan. Paid Holidays: This position may be eligible for up to 14 paid holidays per year. The number of holidays depends on the employee's start and end dates. Paid Time Off: Employees working less than 12 months per year earn 7 days' worth of vacation pay per year and accrue 1 day of sick leave per month. Up to 3 days of personal leave may be granted each school year. Vacation and sick leave are based on scheduled hours and position start date. *Snoqualmie Valley School District benefits are administered by the Washington State Healthcare Authority (HCA) under the School Employees Benefits Board (SEBB). Click HERE for an overview of available benefit options. Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee who is scheduled to work 630 hours or more in a year is eligible for benefits. Union Information Non-Discrimination Statement: Snoqualmie Valley School District complies with all applicable federal and state statutes and regulations and does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, including gender expression or identity, disability, or the use of a trained dog guide or service animal, and provides equal access to the Boy Scouts and other designated youth groups. This holds true for all district employment and student opportunities. The Snoqualmie Valley School District will also take steps to ensure that national origin persons who lack English language skills can participate in all educational programs, services, and activities. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's compliance coordinators at ************ or email: ADA/Civil Rights - Ryan Vidos ( ****************** ) Section 504 - Salina Fassler ( ******************** ) Title IX/HIB - Dr. Alessandra Schiavone ( ********************** )

Cooks Helper JobID: 3894 Food Services/Food Services Date Available: ASAP View Full Job Details Show/Hide Cook's Helper Weekly working hours: 15 Wage: $22.49 - $25.63 per hour (2025-26 PSE Salary Schedule) Assists with preparation of food for breakfast and lunch programs. For complete details, please see the attached job description. Required: Valid WA State Food Worker Card; If you don't have a valid Food Worker Card, it can be obtained online and the training takes about 90 min. You may access the training with this link: foodworkercard.wa.gov Work Calendar: 2025-26 PSE SCHOOL DAYS EXT FOOD SERVICES For best consideration, please submit a completed application by December 12. Job posting open until filled. Benefit Eligibility: * Insurance: This position alone is not eligible for medical, dental, vision, long-term disability, basic life insurance, and accidental death and dismemberment insurance.* * Retirement Plans: This position is eligible for a 403(b) TSA Retirement Savings Plan. * Paid Holidays: This position may be eligible for up to 14 paid holidays per year. The number of holidays depends on the employee's start and end dates. * Paid Time Off: Employees working less than 12 months per year earn 7 days' worth of vacation pay per year and accrue 1 day of sick leave per month. Up to 3 days of personal leave may be granted each school year. Vacation and sick leave are based on scheduled hours and position start date. * Snoqualmie Valley School District benefits are administered by the Washington State Healthcare Authority (HCA) under the School Employees Benefits Board (SEBB). Click HERE for an overview of available benefit options. Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee who is scheduled to work 630 hours or more in a year is eligible for benefits. Union Information Non-Discrimination Statement: Snoqualmie Valley School District complies with all applicable federal and state statutes and regulations and does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, including gender expression or identity, disability, or the use of a trained dog guide or service animal, and provides equal access to the Boy Scouts and other designated youth groups. This holds true for all district employment and student opportunities. The Snoqualmie Valley School District will also take steps to ensure that national origin persons who lack English language skills can participate in all educational programs, services, and activities. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's compliance coordinators at ************ or email: * ADA/Civil Rights - Ryan Vidos (******************) * Section 504 - Salina Fassler (********************) * Title IX/HIB - Dr. Alessandra Schiavone (**********************)

Food Services/Food Services Date Available: ASAP Cook's Helper (Short Term Substitute) Anticipated start date: ASAP Anticipated end date: January 30, 2026 Monday - Thursday: 10:30 a.m. - 1:15 p.m. Friday: 9:30 a.m. - 12:15 p.m. Weekly working hours: 13.75 Wage: $21.36 per hour (2025-26 PSE Salary Schedule) Assists with preparation of food for breakfast and lunch programs. For complete details, please see the attached job description. Required: Valid WA State Food Worker Card; If you don't have a valid Food Worker Card, it can be obtained online and the training takes about 90 min. You may access the training with this link: foodworkercard.wa.gov Work Calendar: 2025-26 PSE SCHOOL DAYS EXT FOOD SERVICES For best consideration, please submit a completed application by December 5. Job posting open until filled. Benefit Eligibility: Insurance: Substitutes are not eligible for insurance unless they have worked or are anticipated to work at least 630 hours in a school year at which point they will become eligible for medical, dental, vision, long-term disability, basic life insurance, and accidental death and dismemberment insurance.* Retirement Plans: This position is eligible for a 403(b) TSA Retirement Savings Plan. Paid Holidays: This position is not eligible for paid holidays. Paid Time Off: This position is not eligible for paid time off. *Snoqualmie Valley School District benefits are administered by the Washington State Healthcare Authority (HCA) under the School Employees Benefits Board (SEBB). Click HERE for an overview of available benefit options. Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee who is scheduled to work 630 hours or more in a year is eligible for benefits. Union Information Non-Discrimination Statement: Snoqualmie Valley School District complies with all applicable federal and state statutes and regulations and does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, including gender expression or identity, disability, or the use of a trained dog guide or service animal, and provides equal access to the Boy Scouts and other designated youth groups. This holds true for all district employment and student opportunities. The Snoqualmie Valley School District will also take steps to ensure that national origin persons who lack English language skills can participate in all educational programs, services, and activities. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's compliance coordinators at ************ or email: ADA/Civil Rights - Ryan Vidos ( ****************** ) Section 504 - Salina Fassler ( ******************** ) Title IX/HIB - Dr. Alessandra Schiavone ( ********************** )

Cooks Helper (Short Term Substitute) JobID: 3886 Food Services/Food Services Date Available: ASAP View Full Job Details Show/Hide Cook's Helper (Short Term Substitute) Monday - Thursday: 10:30 a.m. - 1:15 p.m. Friday: 9:30 a.m. - 12:15 p.m. Weekly working hours: 13.75 Wage: $21.36 per hour (2025-26 PSE Salary Schedule) Assists with preparation of food for breakfast and lunch programs. For complete details, please see the attached job description. Required: Valid WA State Food Worker Card; If you don't have a valid Food Worker Card, it can be obtained online and the training takes about 90 min. You may access the training with this link: foodworkercard.wa.gov Work Calendar: 2025-26 PSE SCHOOL DAYS EXT FOOD SERVICES For best consideration, please submit a completed application by December 5. Job posting open until filled. Benefit Eligibility: * Insurance: Substitutes are not eligible for insurance unless they have worked or are anticipated to work at least 630 hours in a school year at which point they will become eligible for medical, dental, vision, long-term disability, basic life insurance, and accidental death and dismemberment insurance.* * Retirement Plans: This position is eligible for a 403(b) TSA Retirement Savings Plan. * Paid Holidays: This position is not eligible for paid holidays. * Paid Time Off: This position is not eligible for paid time off. * Snoqualmie Valley School District benefits are administered by the Washington State Healthcare Authority (HCA) under the School Employees Benefits Board (SEBB). Click HERE for an overview of available benefit options. Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee who is scheduled to work 630 hours or more in a year is eligible for benefits. Union Information Non-Discrimination Statement: Snoqualmie Valley School District complies with all applicable federal and state statutes and regulations and does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, including gender expression or identity, disability, or the use of a trained dog guide or service animal, and provides equal access to the Boy Scouts and other designated youth groups. This holds true for all district employment and student opportunities. The Snoqualmie Valley School District will also take steps to ensure that national origin persons who lack English language skills can participate in all educational programs, services, and activities. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's compliance coordinators at ************ or email: * ADA/Civil Rights - Ryan Vidos (******************) * Section 504 - Salina Fassler (********************) * Title IX/HIB - Dr. Alessandra Schiavone (**********************)

Join the team at The Equity Project (TEP) Charter School, featured in the New York Times, The Wall Street Journal and on 60 minutes for its revolutionary teacher salaries and its outstanding results. Why this job: Help shape the future of students in Washington Heights and Inwood by joining TEP's in-house kitchen team, for its new Middle School campus: a newly constructed 60,000 square foot, state-of-the-art building and home to 480 (5 th grade through 8 th grade) students. About the Role The Kitchen Assistant is a key member of the full-service kitchen team, which serves healthy, interesting, and delicious meals (breakfast, lunch, and snack) for 480 Middle School students and 600 Early Childhood and Elementary students every day and during special school events. This person will be responsible for food preparation, food packing, and kitchen cleaning. This role is for an enthusiastic professional who is interested in TEP's revolutionary approach to achieving equity for under-served communities and will help inspire health and wellness through supporting the school's healthy food program. Position Responsibilities Pack meals for students and staff at TEP's state-of-the-art Cafe kitchen, for distribution across 3 school locations Ensure punctual, safe, and effective packaging of meals for daily delivery by the school's food services van Ensure all allergen-free meals are appropriately labeled and packaged for qualifying students Prepare snacks and fruits for all students Assist the kitchen team in food preparation Maintain a clean and organized work space at all times in adherence to food program policies and procedures About You Previous food service experience preferred Ability to perform routine cleaning work A positive attitude and dependable work ethic Ability to understand and follow verbal and written instructions Ability to stand for long periods of time and lift and carry objects weighing up to 40 pounds Extremely dependable, punctual, detail-oriented, and a strong communicator Why TEP The opportunity to join an experienced, diverse, and mission-driven team that is passionate about educational equity Compensation: Hourly rate of $18 with weekly daytime shift hours varying between 35 to 40 hours per week. Time Off: 3 weeks of vacation plus 11 federal holidays (New Year's, MLK Day, President's Day, Memorial Day, Juneteenth, July 4th, Labor Day, Indigenous People's Day, Thanksgiving Thursday & Friday, Christmas). Guidance & Mentorship: The Kitchen Assistant will report directly to TEP's Executive Chef and Director of Food Services Employee Wellness: We value your well-being through our Staff Food Program, Staff Retreats, and Wellness Programming Healthcare: World-class medical, dental, vision, STD, LTD, and Life Insurance policies Family Focus: Parental leave and dependent care account so you can care for your loved ones 403b Retirement Plan: We care about your ability to save for your future Learning & Development: A culture that encourages and promotes professional growth and development, including tuition and continuous learning reimbursements To apply, you must submit an application that consists of two components: 1 - Resume and 2 - Cover Letter. The requirements for each of the components are specified in detail below. 1. RESUME: Please submit an up-to-date resume. 2. COVER LETTER: Please submit a well-written cover letter.

Title: Chef de Cuisine Program: City Beet Kitchens EVENTS Salary: $75,000 annually Program Description City Beet Kitchens is making a difference in NYC-serving delicious food while creating job opportunities for individuals who were formerly unhoused. We are a mission-based non-profit catering company established in 1995 as “Comfort Foods” and rebranded in 2015 to “City Beet Kitchens.” We cater to large clients in the non-profit space (institutional division) as well as corporate and private events (events division), providing meals, snacks, boxed lunches, and specific curated events (e.g. galas, weddings, etc.). CBK is a unique space, and this position is an opportunity for individuals that are educators and where being creative is encouraged. We are a non-traditional catering company located in the heart of NYC in a supported housing building. We are excited to meet you. Overall Responsibilities The Chef de Cuisine, along with the Sous Chef, is responsible for overseeing our Events kitchen and staff. Essential Duties and Responsibilities Managing a commercial kitchen (staff, product, inventory, etc.) Collaborating and problem solving with Executive Director of CBK, Director of Events, and Senior Events Manager to continue developing the highest quality of culinary experience for the Events division Mentoring and motivating interns and early career cooks Leading, motivating and being a part of a team Understanding CBK's mission / ability to work with a wide variety of people and backgrounds Ensuring high quality food Budgeting, balancing, and maintaining low food cost Managing / optimizing vendor relationships and pricing Lead cook on hot line as well as supervising staff on other stations Maintaining a flexible and responsive attitude towards customers' needs Creating menus / seasonal specials, testing & developing recipes Food Centric approach. Awareness of food / industry trends and new ingredients Produce ordering and invoice management Scheduling staff, & keeping kitchen up to “A” level of NYC Health Department standards Create recipe book and keep updated Ability to work in a non-traditional environment and functional kitchen Qualifications: A minimum of 10 years' high culinary experience Passionate about food and our mission Previous Lead Chef and/or Sous Chef experience Excellent organizational skills Ability to work under pressure and able to solve problems in a calm and collected manner Patient demeanor for training interns and early career staff Ability to mentor Creative mind for menu design Team player. Highly communicative with kitchen staff and members of the team High volume restaurant or catering experience Thorough understanding of NYC Food Standards Strong ability to multitask and work well under pressure Responsive with team and customers Proficiency in Microsoft software: Outlook, Word and Excel, TOAST, familiarity with Inventory Management Programs a plus Must have schedule flexibility for large events and busy seasons

Job DescriptionBenefits: Free uniforms Are you passionate about working with preschool children? The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. Must be able to pass the OCFS New York Background check and Criminal Background Check. You will: Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements. Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery. Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly. Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require. Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively. Be flexible and adaptable to the daily business needs of a childcare center. Have or obtain food handler certification Help to prepare bleach solutions for the classrooms. Help to remove trash and replace trash throughout the day as needed. Help to replenish supplies in school like soap, paper towel, sanitizer etc If you have: A High School Diploma or equivalent. 1+ year of experience in food preparation and cooking. A food handling certificate or the ability to obtain one within 90 days of hire. The ability to lift a minimum of 25 lbs. We encourage you to apply now to become a Preschool Cook! Join our team at The Learning Experience and help make a difference!

Exp: 2yrs Education: ● High school diploma or GED. ● Serv Safe food handling certification is preferred. ● Sound knowledge of cooking methods and techniques. ● Proven experience working as a Cook Experience & Functional Knowledge Has a passion for Food & Beverage ● Enjoys being challenged ● The ability to follow recipes. ● The ability to work in a team. ● The ability to stand for extended periods of time. ● Effective communication skills. ● Flexible in scheduled shifts, including early morning start times, weekdays, weekends and or holidays

Responsive recruiter Benefits: * Free uniforms Are you passionate about working with preschool children? The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. Must be able to pass the OCFS New York Background check and Criminal Background Check. You will: * Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements. * Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery. * Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly. * Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require. * Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively. * Be flexible and adaptable to the daily business needs of a childcare center. * Have or obtain food handler certification * Help to prepare bleach solutions for the classrooms. * Help to remove trash and replace trash throughout the day as needed. * Help to replenish supplies in school like soap, paper towel, sanitizer etc If you have: * A High School Diploma or equivalent. * 1+ year of experience in food preparation and cooking. * A food handling certificate or the ability to obtain one within 90 days of hire. * The ability to lift a minimum of 25 lbs. We encourage you to apply now to become a Preschool Cook! Join our team at The Learning Experience and help make a difference! Compensation: $15.50 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to The Learning Experience Corporate. The Learning Experience #433 The Learning Experience At The Learning Experience, we make early education joyful, engaging and fun so children are happy to learn, play and grow. Our curriculum focuses on the six ages and stages of early childhood development and engages children in hands-on learning activities that encourage them to explore and solve problems at their own rate of development. This forms a foundation for kids to Learn, Play and Grow under the care of our nurturing teachers and staff. At TLE, we've created a full cast of characters that become our little learners' educators, partners and friends through their preschool education journey. Each character has a unique personality and area of interest and brings learning to life by allowing children to explore the world through fun and imagination.

Responsive recruiter Benefits: Free uniforms Are you passionate about working with preschool children? The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. Must be able to pass the OCFS New York Background check and Criminal Background Check. You will: Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements. Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery. Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly. Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require. Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively. Be flexible and adaptable to the daily business needs of a childcare center. Have or obtain food handler certification Help to prepare bleach solutions for the classrooms. Help to remove trash and replace trash throughout the day as needed. Help to replenish supplies in school like soap, paper towel, sanitizer etc If you have: A High School Diploma or equivalent. 1+ year of experience in food preparation and cooking. A food handling certificate or the ability to obtain one within 90 days of hire. The ability to lift a minimum of 25 lbs. We encourage you to apply now to become a Preschool Cook! Join our team at The Learning Experience and help make a difference! Compensation: $15.50 per hour The Learning Experience At The Learning Experience, we make early education joyful, engaging and fun so children are happy to learn, play and grow. Our curriculum focuses on the six ages and stages of early childhood development and engages children in hands-on learning activities that encourage them to explore and solve problems at their own rate of development. This forms a foundation for kids to Learn, Play and Grow under the care of our nurturing teachers and staff. At TLE , we've created a full cast of characters that become our little learners' educators, partners and friends through their preschool education journey. Each character has a unique personality and area of interest and brings learning to life by allowing children to explore the world through fun and imagination. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to The Learning Experience Corporate.

University Settlement partners with 40,000 New Yorkers on the Lower East Side and in Brooklyn every year to build on their strengths as they achieve healthy, stable, and remarkable lives. For over 135 years, we've collaborated with our neighbors to pioneer highly effective programs that fight poverty and systemic inequality. Established in 1886 as the first Settlement House in the United States, we bring the values of that movement into the 21st century by meeting New Yorkers where they live, listening deeply to all perspectives, engaging with every individual holistically, and creating space for people to organize. Joining together with our neighbors to advocate for justice and equality, we help build community strength. We work with New Yorkers of all ages. We infuse a commitment to civic engagement, equity, and communal action into each of our programs, which include early childhood education, mental health and wellness, benefits assistance and eviction prevention, adult literacy and education, healthy aging, community, and recreation centers, performing and visual arts, and youth development. University Settlement Neighborhood Center, serving Manhattan's Lower East Side offers a robust menu of services to a diverse population of older adults aged 60 and older. The multi-service program provides case assistance, lunch, health and wellness activities, recreational and educational activities. Responsibilities: Responsible for ordering, receiving, inspecting, and safe storage of dry, perishable, and frozen food, including daily check of refrigerator and freezer temperatures Prepare, cook, and serve meals along with Assistant Chef in accordance with the New York City Department of Health and the New York City Department for the Aging for over 200 meals daily Oversee work of volunteers and individuals assigned to meal service Prepare work schedule with Director Prepare electronic daily food cost records and food cost reports weekly Make local food purchases if needed Attend professional development trainings Collaborate with Director creating menus Ensure that all kitchen equipment is cleaned and sanitized weekly Clean all pots, pans, utensils, and kitchen equipment on a daily basis Clean stoves and ovens once a week, clean refrigerators weekly Other duties as assigned by Director Qualifications: Must have New York City Department of Health Food Handler's Certificate High School Diploma preferred At least two years of experience in the commercial food service industry Must work well with others in a fast paced environment Ability to follow menus, large quantity recipes, and schedules Good physical health, ability to stand for long hours and lift heavy objects Basic computer skills required, including Microsoft Office Must speak and understand basic English Work Schedule: Part time, Monday - Friday, 2:30pm - 7:30pm, 25 hours per week We are committed to building a diverse and inclusive community. We support a broadly diverse team who will contribute to our organization. We are an equal employment opportunity for all regardless of race, color, citizenship, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, veteran or reservist status, or any other category protected by federal, state, or local law.

Position Summary: The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations- 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands: Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification: Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities: Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000*

is $75.00 per hour. Please apply to learn more about the benefits of working for the CIA. The Consulting Chef will be responsible for providing culinary planning, support and execution for assigned projects for the Culinary Institute of America Consulting (CIAC) department. This position will conduct in-person and online leadership programs and training for the foodservice industry, as well as strategic innovation projects such as recipe development and instructional videos. The Consulting Chef will be responsible for any and all aspects of culinary planning, concept and recipe development, and execution for culinary demonstrations, interactive tastings, meals, trainings, as well as culinary photography and filming as required. ESSENTIAL RESPONSIBILITIES * Interacts with CIA partners, clients, conference attendees and presenters, and guest chefs, as well as CIA staff, faculty and students, to provide information regarding CIAC initiatives, solve routine problems, or otherwise respond to requests and questions. * Serves as host to guests of the CIA, including providing tours of campus when needed. * Works with the CIA Directors to develop and facilitate instructional programs for industry professionals. * Works with kitchen assistants to set up, clean, and break down the teaching kitchens and lecture spaces. * Orders, receives, stores, and inventories food and sundry items for consulting programs. Works with other stakeholders to use leftover product and minimize waste. * Inspects and maintains kitchen equipment as needed, and organizes special equipment for instructional programs. * Maintains published uniform and personal hygiene standards during instructional programs. * Acts as a CIA Consulting liaison during events to identify opportunities for further business development. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * AOS degree in Culinary, Hospitality Management, Nutrition, or a related field, or equivalent in industry experience. Experience: * Five (5) years of proven industry experience, background, and leadership in high end Culinary Arts or Baking & Pastry Arts. * Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience. PREFERRED QUALIFICATIONS * Proven experience conducting cooking demonstrations or teaching subjects related to culinary arts or hospitality. * Culinary Institute of America graduate. * Bachelor's degree or equivalent in Culinary, Baking & Pastry, Hospitality Management or related field. * Prior event coordination, restaurant, and/or sponsored event experience. * ServSafe Certified. * ProChef Level II Certification. REQUIRED SKILLS * Strong culinary skills, preferably with world cuisines knowledge, demonstration experience, and volume production experience. * Proven track record in leading a meal period or culinary team. * Ability to cook while being filmed, as well as strong presentation skills. * Strong teamwork and interpersonal skills; detail-oriented; ability to be adaptable, dependable and handle multiple priorities simultaneously. * Demonstrated ability to show a high level of service responsiveness to customers. * Must display a high level of energy and self-motivation. * Creative and innovative plating techniques and recipe development. WORKING CONDITIONS * Must be available to work nights and weekends as required by business needs. * Moderate travel to support conferences, consulting and other CIA projects that take place at various CIA campuses and other off-site locations. * Must possess own transportation in order to travel between locations during the work day as required. * Regular work requires a great deal of standing, lifting, bending, and stretching. * Must be able to stand for 8 hours. * Ability to lift and carry up to 30 pounds; 50 pounds with assistance.

TITLE: Assistant Cook LOCATION: TBDHOURS: 7:30 AM - 1:30 PM (6 hours) SALARY: $18.37 - $27.56DISTINGUISHING FEATURES OF THE CLASS:Under the general supervision of the School Lunch Manager, Cook-Manager or Cook, the incumbent of this position routinely assists in the preparation, cooking and serving of a variety of foods in large quantities for use in a school lunch program. Supervision may be exercised over Food Service Helpers. Does related work as required.EXAMPLES OF WORK: (Illustrative Only) Assists in the preparation, cooking and serving of food; Follows standardized recipes for accurate food preparation; Receives and inspects food to be cooked; Assists in preparation, cooking, and serving of meats, fish, poultry, sauces, soups, vegetables, desserts, salads, casseroles and other foods in quantity; Participates in cleaning of the kitchen, serving, storage, dining areas, and care of equipment. May prepare and bake rolls, cakes, pies, etc; Assists in serving food to students.REQUIRED KNOWLEDGE, SKILLS, ABILITIES AND ATTRIBUTES: Good knowledge of the modern methods and equipment used in the preparation, cooking and serving of food in large quantities; good knowledge of cleaning methods, materials and equipment; some knowledge of nutritional values of foods; ability to supervise the work of others; ability to prepare, cook and serve food in large quantities; ability to plan with a view to economy and efficiency in the use of supplies, equipment and food; ability to interpret recipes and cooking measurements; ability to keep simple records and submit reports; ability to get along well with children and adults; ability to understand and carry out oral and written directions; ability to effectively use computer applications such as spreadsheets, word processing, calendar, e-mail and database software; ability to read, write, understand and communicate in English sufficiently to perform the essential functions of the position; cleanliness; initiative; physical condition commensurate with the duties of the position.MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE: One (1) year of experience where the primary function of the position was in the preparation, cooking, and serving of food on a large scale*. *DEFINITION: Large scale is defined as the preparation, cooking and serving of food for more than 200 people on a daily basis, either in an institutional setting such as a hospital, school, correctional facility, or nursing home, or in a catering hall or other related business where the primary function is preparing, cooking and serving food for more than 200 people on a daily basis.SUBSTITUTION: Satisfactory completion of 30 college credits towards an Associate's Degree in Culinary Arts or a related field may be substituted for the one year of work experience described above. OLAS is an online job application system for K-12 Education. The platform connects you with more than 10,000 school jobs, including educator, non-instructional, and administrator positions in New York State and surrounding areas. OLAS job services are provided by PNW BOCES.

Responsible for assisting with kitchen operations, preparing meals, coordinating catering, and overseeing a garden with sacred plants to support cultural learning and youth development. Assists with food preparation, menu planning, inventory, sanitation, catering services, and the sacred plant garden while providing cultural guidance and supporting youth learning opportunities. MINIMUM QUALIFICATIONS High school diploma or equivalent Experience in food service or kitchen operations. DESIRED QUALIFICATIONS Culinary training; experience with garden management, cultural food practices, and working with youth. Disclaimer This employment announcement does not contain a comprehensive description of activities, duties, or responsibilities that are required for this position. Duties, responsibilities, and activities will be reviewed periodically as duties and responsibilities change with necessity. Applicants with credentials that do not meet the minimum qualification for this position will not be considered. Rocky Boy Health Center Human Resources disclaims responsibility for ensuring the completion of application packages, considering only those applications received in proper and completed form before the 4:00 PM closing date for the advertised position. This employment announcement is subject to change depending on budget availability and organizational priorities. Employment offers are contingent upon the satisfactory completion of a background check and pre-employment drug test, with successful applicants being subject to a 60-day probationary period. Notice to Recruiting Agencies and Third-Party Vendors Rocky Boy Health Center does not accept unsolicited resumes, proposals, or candidate submissions from recruiting agencies or third-party vendors. We are not seeking new recruiting or placement services for any positions at this time. Any unsolicited submissions will be considered property of Rocky Boy Health Center, and we will not be responsible for any associated fees.

Substitute/Substitute Child Nutrition Date Available: Upon Hire Closing Date: 06/30/2026 Job Title: Substitute Assistant Cook Reports To: Department Administrator Unit Classification: N/A Salary Schedule: $17.50/Hour FLSA Status: Non-Exempt

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 113 Compensation Range: $77,216.00 - $115,824.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** Influences every plate served to students and customers, through general planning, preparation, presentation, design, and implementation of the highest possible standards for the University Campus Dining. Uses a strong knowledge of culinary techniques, various cuisines, and cooking styles to provide a clear vision for menu offerings in assigned area of responsibility. Provides superior, nutritionally balanced, and high-quality food services to the satisfaction of diverse patrons. Devotes attention to and makes decisions having considered dietary restrictions, allergens, religious needs, and requests. Oversees the professional and line management of the assigned locations' culinary team. Remains abreast of national best practices, trends, and new advances within the industry. Monitors and ensures compliance with food safety laws and regulations, University policies and procedures, and other required articles. Possesses a solid understanding of labor and food costs to achieve financial and revenue goals. Scope of responsibilities in support of the food services mission of the University includes all internal culinary operations in Residential Dining Facilities. **ESSENTIAL FUNCTIONS:** + Oversees and manages culinary operations to meet production, presentation, and service standards. Manages production with a focus on culinary and production compliance in campus dining operations. Develops and plans menus for assigned dining areas. Selects and develops recipes. Ensures all menus represent the highest standard of quality and execution. Applies culinary expertise to food preparation and manages the final presentation and service of food. Maintains accurate counts on all food items prepared, ensuring there are no discrepancies in the amount of food needed versus the amount of food prepared. Responsible for overall inventory management related to culinary operations. Ensures efficient execution and delivery of all culinary products in line with the daily menu. Ensures menus comply with target food costs. Ensures food quality and nutrition content align with expectations and requirements. Stays informed of and communicates regional culinary market and ingredient trends. + Manages a culinary team consisting of chefs and culinary staff who are responsible for developing and executing culinary solutions to meet consumer needs and tastes. Oversees the training of culinary and dining employees to use best practice food production techniques. Coaches employees by creating a shared understanding of the department's missions, vision, and goals. Ensures individual and team performance meets objectives and customer expectations. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data for all culinary staff. Leads and facilitates culinary team meetings and briefings, ensuring clear communication and alignment. Oversees performance management for culinary team members, including approving hiring decisions, providing continuous supervision, addressing personnel matters, and conducting performance evaluations. + Manages food cost and controls waste. Develops and delivers food and labor target data, and understands performance metrics, data, orders, and inventory trends. Manages and controls labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost controls within budgetary guidelines. Reviews and assesses P&L reports and dashboards. Oversees food inventory processes. Assists with food purchasing. Assists with budget development and forecasting by researching, gathering data, synthesizing and analyzing information, and making recommendations. Conducts inventory assessments and reviews. + Ensures safety and compliance with the University Sanitarian and the Environmental Health and Safety Office per Monroe County Department of Health guidelines. Develops, implements, and measures policies and directives for food safety and nutrition. Collaborates with the leadership to ensure proper equipment operation and maintenance. Ensures all food production equipment is utilized according to manufacturer's instructions. Possesses knowledge of special diets and allergens and uses knowledge to influence decision-making. + Develops and maintains knowledge of current industry best practices. + Other duties as assigned. **MINIMUM EDICATION & EXPERIENCE** : Associate degree in Culinary Arts or equivalent such as a certificate from a leading culinary program required. 5 years of experience as an executive chef in an operation with large-scale production, 3 years of which in a leadership role required. Or equivalent combination of education and experience. **KNOWLEDGE, SKILLS & ABILITIES** : + Strong communication and interpersonal skills + Ability to manage projects, and design and implement new programs + Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries + Strong organizational, time management, and problem-solving abilities. Strong attention to detail + Ability to exercise independent judgment and follow established protocols and procedures + Strong financial acumen + Compliance and policy management knowledge related to the food service industry + Knowledge of health and safety regulations + Experience working with a diverse population, including students (preferred) + Previous leadership experience, including team management (preferred) + Knowledge of allergens and sanitation regulations + Knowledge of culinary, baking, and pastry techniques + Strong customer service skills **LICENSES AND CERTIFICATE:** + Servsafe certification (Food Manager, Food Handler, Allergens, Workplace modules) required within 12 months of hire into the position + Certified Foodservice professional (CFSP), Master Certified Food Executive (MCFE), Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC) (PREFERRED). The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.