Chef Jobs in Beachwood, OH

Hyatt Regency Cleveland At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: Experience training food prep employees Ability to instill safety and sanitation habits in all employees. Teach employees the importance of consistency in preparation and presentation Thorough knowledge of food handling and preparation techniques Ensure that level of quality, portion control, and plate presentation is adhered to consistently Coach and counsel employees to reflect Hyatt service standards and procedures Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. Qualifications Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds 6 years or more of progressive hotel Culinary experience (typically with Hyatt) With opening hotels, previous hotel pre-opening experience preferred Service oriented style with professional presentations skills At least 4 years experience in a senior role in a culinary environment Proven leadership skills Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line Clear concise written and verbal communication skills in English Must be proficient in Microsoft Word and Excel Must have excellent organizational, interpersonal and administrative skills Maintain communications with Corporate Staff Coach and counsel employees to reflect Hyatt Service Standards and Procedures

Dave & Buster's - Cleveland is looking for a full time or part time Restaurant Line Cook in Westlake, OH. As a restaurant line cook at Dave & Buster's - Cleveland you will be under the direction of the culinary management team. The ideal restaurant line cook will execute all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the guidelines set by Dave & Buster's - Cleveland. Specific Duties & Responsibilities include: -Adhering to all food safety and workplace sanitation requirements. -Ensures every item on station is produced to exact recipe & plating specifications. -Meets daily productivity standards as established by Kitchen Management. -Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service. -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. -Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests. -Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area. -Executes all position responsibilities in the spirit of proactive team work & cooperation. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned. Helpful Competencies & Qualifications -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. -Possess the physical stamina to stand working for up to 10 hours. -Consistently capable of meeting deadlines and production goals with limited supervision. -Comfortable working in an environment that may experience significant temperature changes. -Handle stressful situations in a positive and supportive manner. -ServSafe (Food Handlers Certification) is a plus but can be obtained after starting. We look forward to interviewing you for the full time or part time restaurant line cook position at Dave & Buster's - Cleveland soon. Apply today and schedule your interview ASAP!

Beechmont Country Club is seeking an experienced and passionate Sous Chef to join our team in the fast-paced kitchen. The Sous Chef will work closely with the Director of Culinary. This position is a full-time salaried position and operates in a professional kitchen environment in Orange, Ohio. PRIMARY RESPONSIBILITIES: The Sous Chef should have solid knowledge of food and beverage and a proven track record of working in a professional kitchen Food prep for large scale catering events Take inventory of all items required for station set-up and determine those items that require preparation Responsible for ensuring that food that leaves the kitchen is of the highest quality. The Sous Chef will be responsible for ensuring that portions are correct, and the food is presented in an attractive manner Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis Notifies Exec Sous Chef of expected shortages Work closely with the Director of Culinary and Sous Chefs on menu preparation and procedures Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations Work from a production sheet provided by the Catering Director Ensure proper equipment operation/maintenance Attends culinary staff meetings and offers suggestions for improvements. Other tasks as assigned by the Director of Culinary QUALIFICATIONS & EXPERIENCE: Flexible schedule - must be able to work days, nights, weekends and holidays as needed. Be able to adjust to rapidly changing workflows. Knowledge of food safety and sanitation guidelines Ability to work in a standing position for long periods of time. Be able to reach, bend, stoop, and frequently lift 35 pounds and occasionally lift/move up to 50 pounds Maintain effective working relationship with kitchen management and dining and banquet service staff. Ability to communicate well and professionally with others and promote a positive work environment. Advanced understanding of professional cooking, equipment and knife handling skills. Ability to work calmly and effectively under pressure. Minimum Qualifications for the Sous Chef: Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. Food Safety and Sanitation Training Preferred. The Sous Chef has these Club related Responsibilities: Represents themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents. Consistently complies with the rules and regulations stated in the Troon Associate Handbook Physical Setting: Casual dining restaurant Fine dining restaurant Schedule: Day shift Holidays Night shift Weekend availability SALARY & BENEFITS: Salary range of $60k-$70k will be commensurate with overall qualifications and experience. Troon has a comprehensive benefits program offering Medical, Dental, Vision & Disability Insurance, 401(k) with match, paid holidays and 3 weeks P.T.O.

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotel we want our guests to relax and be themselves which means we need team members to: · Be you - by being natural, professional and personable in the way you are with people · Get ready - by taking notice and using your knowledge so that you are prepared for anything · Show you care - by being thoughtful in the way you welcome and connect with guests · Take action - by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS · Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines. · Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. PEOPLE · Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. · Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. · Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. · Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections GUEST EXPERIENCE · May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities. · Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores. RESPONSIBLE BUSINESS · Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. · Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. · Ensure that food, beverage & labor costs are withing budget margins. · Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. · Assist sales, catering and banquet staff with banquets, parties and other special events. · May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs. QUALIFICATIONS AND REQUIREMENTS Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: · Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. · Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. · Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. · Problem solving, reasoning, motivating, organizational and training abilities are used often. · Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. · May be required to work nights, weekends, and/or holidays. The statements in this are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JOB OVERVIEW Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotel we want our guests to relax and be themselves which means we need team members to: · Be you - by being natural, professional and personable in the way you are with people · Get ready - by taking notice and using your knowledge so that you are prepared for anything · Show you care - by being thoughtful in the way you welcome and connect with guests · Take action - by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS · Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines. · Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. PEOPLE · Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. · Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. · Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. · Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections GUEST EXPERIENCE · May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities. · Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores. RESPONSIBLE BUSINESS · Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. · Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. · Ensure that food, beverage & labor costs are withing budget margins. · Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. · Assist sales, catering and banquet staff with banquets, parties and other special events. · May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs. QUALIFICATIONS AND REQUIREMENTS Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: · Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. · Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. · Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. · Problem solving, reasoning, motivating, organizational and training abilities are used often. · Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. · May be required to work nights, weekends, and/or holidays. The salary range for this role is $60k to $65k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Baldwin-Wallace University Department of Human Resources Chef De Cuisine Department/ Division Dining Services Incumbent: Classification: Craft Supervisor (E) Status: Full-time, Non-exempt Work Schedule: Variable Schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Chef De Cuisine is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position Works in conjunction with the Executive Chef Lead in the kitchen and cold prep in the Executive Chef's absence Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering Planning and directing food preparation- the Chef De Cuisine is most often responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team. Chef De Cuisine oversees training of new employees Quality Control- the Chef De Cuisine is responsible for ensuring that food that leaves the kitchen is of the highest quality Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Completes cleaning assignment regularly. Reports needed repairs on equipment Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Be proactive in your decision making to ensure your department runs efficiently. Take responsibility for production unit in the absence of the Chef. Communicate with others to relay pertinent information. Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control. Responsible for some ordering and cross utilization of products. Use leftovers judiciously. Qualifications Minimum 5 years experience actively working and managing a kitchen Must be Servsafe Managers and Allergy certified or willing to take the course. Extensive knowledge of food service terminology and usage. Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment and troubleshoot issues. Must be able to read and follow and adjust recipes as needed. Good communication skills-written and verbal in order to facilitate output of work. Ability to multi-task and work in a busy environment. Ability to give direction. Able to come up with and test new recipes Ability to lift a minimum of 50#. Must be able to pass a background check Working Conditions and Physical Requirements: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***********************************

Alexander Pierce Restaurant in Akron, OH is looking for one saute chef to join our 9 person strong team. We are located on 797 E Market Street. Our ideal candidate is a self-starter, ambitious, and reliable. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to hearing from you.

The LifeCafe Chef leads and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time's mission statement and brand. Job Duties and Responsibilities * Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels * Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards * Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback * Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels. Assists the Café Leader with inventory control * Makes recommendations on the hiring, the promotion and termination of employees to the Café Leader Position Requirements * High School Diploma, GED, or equivalent * 2+ years of experience * Previous kitchen experience * ServSafe Food Manager Certification or equivalent * ServSafe Alcohol Safety or equivalent (if applicable) * ServSafe Allergen Certification or equivalent (if applicable) * Ability to stay calm and overcome any food production issues * Ability to stand, walk, and/or sit for long periods of time Preferred Requirements * Culinary school Diploma * Leader of a kitchen team - Ordering, Inventory, Cost Control and Menu Development Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

The Chef De Cusine will assist in overseeing all food production, ordering, and cooking. Resolving issues that occur in kitchen swiftly is a vital role in this position. He/she may also cover any station or position that is needed. Responsibilities: -Manages all hot side staff -Orders food and takes weekly inventory -Helps cover the line cooks duties when he/she are away -Resolves issues in the kitchen quickly without escalation -Helps prepare food items on stations -Produces final dishes that are to the chefs standards for guests -Maintains a clean work space that is safe to prepare food -Keeps walk-in and reach in coolers clean and organized -Keeps dry storage clean and organized -Aids in hiring and training -Assign tasks and ensure efficient workflow. -Ensures that all dishes meet the restaurant's quality and presentation standards.

Hotel Cleveland is seeking a passionate and experienced Chef de Cuisine to lead our culinary team and elevate the dining experience for our guests. This role is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining cost efficiency, and fostering a culture of excellence within the kitchen staff. The Chef de Cuisine will work closely with the restaurant leadership team to develop innovative menus, uphold high food safety standards, and create memorable dining experiences. Key Responsibilities: Culinary Leadership & Menu Development: Develop and execute seasonal, high-quality menus that align with Hotel Cleveland's standards and guest expectations. Ensure all dishes are prepared with consistency, quality, and attention to detail. Stay updated on industry trends and introduce innovative culinary techniques. Work with suppliers to source fresh, high-quality ingredients while maintaining cost-effectiveness. Kitchen Operations & Cost Management: Oversee daily kitchen operations, ensuring smooth and efficient workflow. Monitor food and labor costs, implementing cost-control measures without compromising quality. Maintain inventory and ordering processes to minimize waste and optimize budget management. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines. Team Management & Training: Lead, train, and develop kitchen staff, fostering a positive and professional work environment. Conduct performance reviews, provide constructive feedback, and mentor employees to enhance their skills. Schedule and manage kitchen staff to ensure optimal coverage and efficiency. Enforce kitchen discipline and ensure team members follow proper culinary techniques and food safety protocols. Guest Experience & Collaboration: Work closely with the Food & Beverage team to create cohesive dining experiences. Ensure guest satisfaction by maintaining high service standards and addressing special requests or dietary needs. Assist in planning and executing special events, banquets, and promotions. Job Requirements: Education & Experience: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred. Skills & Qualifications: Strong leadership and team management skills. Proven ability to create innovative, high-quality menus. Excellent knowledge of food safety regulations and kitchen sanitation practices. Ability to manage budgets, control costs, and optimize food production. Exceptional organizational and problem-solving skills. Strong communication skills to work effectively with staff, management, and vendors. Certifications: ServSafe Manager Certification or equivalent required (or ability to obtain upon hire).

School Nutritional Service/Cook Date Available: 01/06/2025 Closing Date:

Returning UsersLog Back In Sodexo is seeking a skilled and passionate Executive Chef 2 to join the team at University Hospitals Parma Medical Center in Cleveland, OH. This exciting opportunity involves leading the culinary operations at the medical center, ensuring exceptional food quality and service for patients, staff, and visitors. As the Executive Chef 2, you will play a pivotal role in managing kitchen staff, maintaining safety standards, and contributing to a positive dining experience in a healthcare setting. What You'll Do * mplement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits * improve and standardize catering and banquet services, create menus based on client needs * implement innovative and fresh ideas in retail, catering and patient services * create interpersonal relationships with clients in hospital What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills and previous experience working in a high-volume facility * high end catering and dining experience and a passion for culinary arts * a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts * Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Ray's Place is seeking a highly skilled Head Chef to join our team! Are you passionate about creating delicious dishes and leading a dynamic culinary team? Do you thrive in a fast-paced, time-sensitive kitchen environment? Ray's Place is a fun and loving establishment known for its delicious cuisine. As a Head Chef, you will have the opportunity to showcase your talent, lead a motivated team, and create culinary masterpieces. Join us to learn new skills, enjoy health insurance benefits, and receive bonus pay. Key Responsibilities: Lead the kitchen team in creating and preparing high-quality dishes Develop and update menu items to delight our customers Ensure compliance with food safety regulations Qualifications: Proven experience as a Head Chef or similar role Strong leadership and communication skills Ability to work weekends and day shifts Location: Kent, OH

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Are you a culinary leader with a passion for delivering exceptional dining experiences? We are seeking an experienced and dedicated Executive Chef for our South Pointe Hospital in Warrenville Heights to lead our kitchen operations while ensuring a safe, sanitary, and efficient work environment. This role is responsible for meal preparation, team leadership, inventory management, and maintaining compliance with corporate and regulatory guidelines. Key Responsibilities: + Oversee food preparation and ensure meals meet standardized recipes, portioning, and presentation guidelines + Lead daily team meetings to coordinate kitchen operations + Train kitchen staff in food preparation, equipment operation, food safety, and sanitation + Develop and maintain cleaning and maintenance schedules for equipment, storage, and workspaces + Manage food and supply inventory within budget while ensuring product availability + Implement best practices for utilizing leftover food products + Plan and prepare menus for special events as needed + Ensure compliance with Morrison and Compass Group policies and procedures + Collaborate with regulatory agencies to uphold food safety and sanitation standards + Complete daily, weekly, and monthly reports accurately and on time + Conduct patient visits to enhance the meal service experience and ensure satisfaction + Provide exceptional customer service and take ownership of kitchen operations + Perform additional duties as assigned Qualifications: + Culinary Arts Degree from an accredited culinary school preferred + 5+ years of experience in food service management + ServSafe Certification required + Strong leadership skills with a focus on team development + Excellent inventory management and budgeting skills + Knowledge of food safety, sanitation regulations, and compliance standards Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1395847 Morrison Healthcare WENDY GRAY PALMER [[req_classification]]

StoryPoint of Strongsville As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience Fine dining experience required Working towards Sous Chef Certification or comparable work experience Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities Assist Executive Chef in hiring, coaching, and performance management for culinary operations Directly supervises all culinary staff Assist Executive Chef in managing and training culinary and dining personnel Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing Responsible for quality of food served by tasting items and plate presentation Assists with menu planning and development and ordering of food supplies Prepare and cook meals to order Responsible for managing the culinary department in absence of the Executive Chef Assist Cooks as needed When necessary, steps in to assist during emergencies or rush periods Achieve 100% resident satisfaction through plate presentation and taste Circulate all dining rooms during meal times daily for resident feedback Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Executive Sous Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Signature of Solon Country Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Support Staff/Cafeteria Additional Information: Show/Hide * Cook's Helper/Cashier, Long-Term Substitute QUALIFICATIONS/DESCRIPTION: * Successful BCI & FBI background checks. * Must be willing to work as a team member. * Start date: 2024-2025 academic school year. * Reports to Cafeteria Supervisor. COMPENSATION: * $10.10/hour * Part-time (5.92 hours/day) APPLICATION PROCESS: * Please send email and application (available on our website ************************ under "About") to: * Amber Capan via email to: ****************************** Equal Employment Opportunity Statement The Trumbull County Educational Service Center Governing Board does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, or genetic information in employment or the provision of services.

$15/hr Ages 18+ At Cedar Point, work is FUN! As a line cook, you'll prepare food items for our guests at one of our Resort Food Properties! You'll also… Understand and adhere to all food hygiene and health safety regulations. Cook, prepare and serve quality food items to our guests while providing prompt service and proper portioning of food items. Monitor and control safe food handling procedures, including: time/temperature control, sanitation, cross-contamination, product rotation, storage levels, and cooling procedures. Some of our amazing perks and benefits: Paid training and FREE uniforms! FREE Admission to Cedar Point and our other properties! FREE tickets and discounts to local attractions! FREE tickets for family and friends! 20% discounts on food and merchandise! Employee-only ride nights, game nights, and FREE FOOD events! Responsibilities: Come join our world class team at Cedar Point! Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy! As a member of our team, you'll… Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge and experience that will benefit your future. Qualifications: You! People who love helping others and will support the needs of our guests and associates. Good judgement and a commitment to safety. Ability to work and interact with people from diverse backgrounds. Individuals with a passion and excitement about Cedar Point. Availability to include some weekdays, weekends, evenings, and holidays.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.