Chef Jobs in Bear, DE

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

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

INENT Inc. focuses on understanding, addressing and resolving Talent Acquisition, Engagement and Management needs. The core team has over many years of experience in a variety of industries and management disciplines. We serve our clients with the highest level of service standards, never compromising our integrity and commitment to excellence. The products and services are targeted at niche markets in information technology, health care, Financial Services, government, education and other industries. Job Description Job Title: Chef / IaaS Engineer Location: Wilmington, DE Duration: 12 + Months F2F required after telephonic. First 3 to 6 months I would need you onsite but then it can do a lot of remote work They are building a private cloud which some of their clients can access ll need CHEF experience Client is starting a journey to reconfigure it's infrastructure to massively scale beyond the current levels. To do this, a complete modernizing and re-envisioning of the existing service oriented infrastructure is necessary. Key architecture features of the new architecture include: • Leveraging the CQRS pattern to allow clean separation of bounded contexts and significant scaling improvements vs a traditional architecture. • Movement of the entire stack to a private cloud using OpenStack and Chef. • Cloud friendly monitoring including Appdynamics, Logstash, Spring Actuator and Nagios • Using event driven architecture to allow disparate systems to communicate in real-time without knowing about one another. o Event sourcing to ensure no event or data is ever lost. • Modern Hadoop and Spark based data warehouse. • Modern frameworks like Spring Boot/Integration/Batch, Axon, AngularJS, RabbitMQ, Hystrix and many more. • Everything Mobile first. Must Haves • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Qualifications Must Have • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Additional Information Thanks & Regards Bhavani INENT INC *************************** ************ * 127

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Details West Chester , PADescription West Chester Hotel, LLC, operated by Onix Hospitality and Big Fish Restaurant Group, is hiring for the all new West Chester Seafood Kitchen! West Chester Seafood Kitchen rewards it's employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care. Responsibilities and Duties The Sushi Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. The Sushi Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate the team, and is an exemplary communicator. Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas When Executive Chef is not present, responsible for upholding all systems and processes daily Communicate with the General Manager to determine labor and sales forecast for upcoming weeks Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations Communicate any Commissary issues/suggestions to the Commissary Manager Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment Qualifications At least 2 years of prior kitchen/culinary experience required Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends ServSafe certified Willingness to work a flexible schedule that includes day, night and weekend hours Exhibit a sense of urgency Excited to work in a team environment and motivate others Neat, clean and professional appearance

Restaurant Associates Senior Sous Chef Pay G13 Reports To: Executive Chef Salary: $63,000 - $68,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating menus + Produces and execute catering events + Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: + A.O.S. Degree in Culinary Arts or culinary certificate and required experience + Some progressive culinary/kitchen management experience, depending upon formal degree or training + Catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences helpful + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in patient satisfaction programs/activities + ServSafe certified - highly desirable Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** 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. Associates at Restaurant Associates are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid 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) + Paid Parental Leave + Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. 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. Req ID: 1417532 Restaurant Associates Michael Abbey [[req_classification]]

AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured!

Job Details JAM Shop - Lansdowne, PAPlant-Forward Sous Chef (Full-Time) Are you passionate about bold, plant-forward, sustainability-minded cuisine and crafting unforgettable dining experiences? Do you thrive in fast-paced kitchens and love creating beautiful, sustainable dishes that push culinary boundaries? Jeffrey A. Miller Hospitality Group (JAM Hospitality) is hiring a Sous Chef for our “Chickpea” division - our plant-based catering concept that brings flavor-driven, sustainable cuisine to weddings and special events across the Tri-State area. As a key player on our Culinary Development Team, you'll collaborate closely with our Director of Culinary Development to design innovative, scalable, and sustainable plant-based dishes for high-end off-premise catering. Watch why JAM Hospitality is a great place to work! Explore our company What You'll Do Menu & Recipe Development Collaborate with the Director of Culinary Development (DoCD) to design exciting, innovative plant-forward menus for various events, including weddings, corporate galas, casual buffets, and others. Design and test unique plant-forward menus for weddings, galas, and casual buffets. Research culinary trends and develop original, scalable recipes using seasonal, sustainable ingredients. Collaborate with purchasing to source high-quality, local produce and pantry items. Create clear documentation for new dishes and procedures. Kitchen & Event Leadership Work in our Lansdowne commissary (Tues-Thurs) prepping and refining menu items. Serve as a lead chef at 1-2 weekend events (Fri-Sun), executing beautifully plated plant-forward dishes. Train and guide culinary staff on plant-based techniques and event execution. Drive JAM's box truck to venues (no CDL required-we'll train you!). Sustainability & Innovation Minimize waste, maximize impact - every dish should reflect thoughtful sourcing and preparation. Ensure all offerings meet JAM's culinary standards and support our mission to elevate plant-forward cuisine. Qualifications Culinary Arts or Culinology degree preferred. 6+ years of kitchen experience, with a strong emphasis on vegan/vegetarian cooking. Strong leadership, communication, and project management skills. Ability to taste and test all kinds of food (except in cases of documented food allergies). ServSafe certified or ability to obtain within 90 days. Flexibility to work nights, weekends, and holidays. Valid Driver's License and comfort driving a box truck (training provided). A collaborative spirit that embraces our company values: Teamwork, Growth, Integrity, Sustainability, Quality, and Humor. Why Join Us Salary: $60,000-$80,000 annually Perks: Provided meals, gratuities, performance bonuses Opportunities: Join a creative team shaping the future of plant-forward catering Ready to Cook Up Something New? Apply now and be part of a team where creativity, sustainability, and culinary excellence come together to make events truly unforgettable.

The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards. Experience in large food operations Large volume Food Production Experience Management experience directing and leading team members workflows Ability to work in large production kitchens and inventory managements and product ordaring Strong logistical skills for setting up food production, training teams, and managing operations ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Assist Director in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. * Manage and cultivate team to perform up to standards set forth by management. * Coordinate all cooking, prepping, etc. of skillet station according to production schedule. * Be proficient in recipe procedure, measurement conformity, cooking techniques. * Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs. * Follow and manage sanitation requirements as prescribed by head chef or director. * Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment. * Complete and submit weekly payroll accurately and efficiently. * Assist with production in cold pantry station when applicable. * Conduct weekly kitchen meetings to be attended by all kitchen personnel.

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

Job Details Downingtown Country Club - Downingtown, PA Full Time $65000.00 - $75000.00 Salary/year Kitchen StaffSous Chef Ron Jaworski's Downingtown Country Club is one of the Premier Golf and Wedding Properties in Chester County and we are looking for a creative and motivated Sous Chef to join our talented culinary team. In this position, you will be responsible for overseeing our Seven Tap Tavern, our casual pub style restaurant that caters to our club members, golf clients, and general public. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. About Us: Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces. What We Offer: Opportunities for Growth with the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Health, Dental, and Vision Insurance What We Are Looking For: Friendly and positive attitude Communication and conversational skills Ability to multitask and prioritize many requests Attention to detail Enthusiasm working in a team Ability to work in a fast-paced environment Knowledge of food and beverage preparations Willing to work flexible schedules Job Summary (Essential Functions): Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production and service for ala carte dining. Assist with banquet events and other functions at the Club as necessary. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Develops menus, specifications and recipes. Monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Duties and Responsibilities Assumes complete charge of the culinary programs in the absence of the Executive Chef. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. Consistently maintains standards of quality, presentation and flavor of foods. Personally works in any station as assigned by the Executive Chef. Consults with FOH management and dining service personnel regarding specials, and menu items. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. HR Management Assists Executive Chef with supervision and training of employees on sanitation, safety, food production, and execution. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises, trains and evaluates kitchen personnel. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Motivate staff to be the best they can be. Establish wage rates along with the Executive Chef and GM. Discipline and/or terminate F&B employees according to Ron Jaworski Golf policy and procedures. Financial Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Helps plan energy conservation procedures in the kitchen. Review daily or meal-period revenue analyses and item sold reports from point of sale (POS) systems used in the Tavern and outlets to determine if changes are warranted. Adhere and maintain all budgeted F&B numbers Other Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Consults with Executive Chef and Food and Beverage Manager regarding inventory of dining items including china, and food presentation items and helps ensure that they are properly stored and accounted for. Work with Executive Chef to update, review and print weekly menu changes and specials. Provide General Manager, Chef, Accounting, or other RJG representatives with timely reports when requested. Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Attends scheduled staff and BEO meetings. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Ensure kitchen areas and outlets are managed in compliance with Federal, State, and Local safety regulations. Maintain a favorable working relationship with all other RJG properties and company employees to promote a cooperative and harmonious working climate. May serve as club's opening and closing manager or manager on duty. At all times, present a favorable image of Ron Jaworski Golf and Ron Jaworski Weddings. Always think of “The Next Big Idea” to bring new ideas and customers to the Downingtown Country Club. Licenses and Special Permits Food safety certification Required Education and/or Experience: • High school diploma or GED • A four-year college degree in Hospitality is preferred. • Three years of restaurant supervisory experience Physical Demands and Work Environment: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment Must be willing to work 40+ hours - including nights and weekends. Doing whatever it takes to get the job done. Must be able to work in a fast-paced environment. Must be neat, courteous, and possess a professional appearance at all times. Must have good communication skills. Must Live 212!

Job Details Experienced MAIN STREET WAREHOUSE - GLASSBORO, NJ Full Time Not Specified $16.00 - $20.00 None AM Shift OtherDescription AM PASTRY CHEF/BAKER As a Pastry Associate, you will be responsible for the baking, packing, completion, and organization of customer orders. You will be responsible for assisting in scaling, mixing, baking of various cakes and pastries. Maintain high level of quality, consistency of product. Mix frostings and fillings. Maintain a clean and organized workspace. Keep accurate and consistent inventory of ingredients and finished product. This includes moving, unloading, packing, labeling, stacking, and other duties as needed. Candidates must be willing and able to work in a fast-paced manufacturing environment. Must be able to communicate and work effectively in a team environment. Must be able to follow instructions (written & verbal). Candidates must also be willing to follow all established policies and safety guidelines in a drug-free workplace. Shift 8:00AM-4:30 PM weekends and holidays mandatory Work Environment: Accurate and consistent portioning of products Maintaining high quality standards Work involves exposure to various work environments, including cold, freezing, and hot temperatures. Will be exposed and in contact with allergens. Qualifications Must be eligible to work in the United States. Must be able to work a flexible schedule, 8-10 hour shifts, 5 days a week including weekends and holidays. Must be able to work overtime on an as-needed basis per the Supervisor. Willing and able to carry up to 50 pounds with or without reasonable accommodations. Willing and able to stand with or without reasonable accommodations. Willing and able to read documents and labels. Willing and able to perform tasks which include pushing, pulling, lifting, and carrying. Performs other duties as assigned by Supervisor.

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

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Delivers an exceptional cooking class experience at every class using recipes and game plans provided. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized. Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef. Seeks opportunities to increase cooking class and retail sales. Records time worked, accurately and according to SLT policy. Anticipates and solves problems by taking decisive action, follows up with Resident Chef. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. Ability to work a varied schedule in order to teach classes at different times of the day, week and year. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years kitchen operations experience. Culinary degree in Pastry or equivalent experience considered in lieu of degree. Demonstrated successful teaching and training experience. Valid Food Handlers and/or Food Managers Certification. Must be at least 21 years old. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven ability to drive sales and motivate teams. Proven communication skills. Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands 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, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Iron Hill Brewery and Restaurant is hiring an experienced Sous Chef! Sous Chef - Iron Hill Brewery & Restaurant We're brewing up new restaurants! If you're a dedicated Manager with a love for delivering guests a unique experience of scratch beer and craft food, we want you to bring your skills to our table! Here's what we're looking for: * A minimum of 2 years of experience as a Manager of a full-service, high volume restaurant with a scratch kitchen (250-450 covers per dinner shift), required. * Experience within a corporate structure preferred. * Experience with structured management systems strongly preferred. * Willingness to commute up to one hour for work or up to thirty miles one way, whichever is greater. * ServSafe Certification preferred. Our Managers - * Take OWNERSHIP of their restaurants, and INSPIRE their staff to work with passion. * EXECUTE high-performing restaurants by emphasizing beer and food knowledge, driving top-notch service, and accountability. * COLLABORATE with their team members and are masters of building effective service teams. * Have a contagious attitude and SMILE, because it's no secret that they love what they do. At Iron Hill Brewery, our managers coach and develop their team members to ensure that the execution of the restaurant is consistent with our Core Values: PEOPLE * Responsible for assisting the General Manager with the overall management and success of the restaurant. * Assist with assessing, hiring, and retaining service talent, and oversee the success of the hourly training program. * Exemplifying passion about our products, our standards, and leading the entire team to ensure that our culture of "Inspiring Loyalty" is promoted throughout the whole restaurant. We've got a flight of benefits to brewing a career with us: * Great Benefits: Medical, Dental and Vision * Additional Voluntary Insurance Plans (Pet, Aflac, STD and LTD) * Commuter Flexible Spending Accounts * Employee Assistance Program * Employee Discount Programs (Corporate Perks, Sketchers and SR Max) * Monthly Bonus Opportunities * 401K with Employer Match * Paid Time Off * Quarterly Comp Card * Discounts on Food and Beer * Healthy Employee Shift Meals * Free Homebrewing Supplies * Employee Recognition * Growth and Development Opportunities * Opportunities to Support Your Local Community About Iron Hill Brewery & Restaurant: Named after the historic Revolutionary War landmark in Delaware, where General George Washington battled the British, Iron Hill is among the most enduringly successful craft brewers in the United States, with over 25 years of award-winning recognition at national and international competitions. Founded by home brewers Kevin Finn, Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to 21 locations up and down the East Coast, including Pennsylvania, Delaware, New Jersey, Georgia and South Carolina. Each brewery/restaurant has its own scratch kitchen and craft brewery, allowing individual chefs and brewers the creativity to pair the freshest ingredients with the highest quality grains and hops. For 27 years, Iron Hill has incorporated beer in everything we do. Each location dedicates itself to the freshest ingredients and friendly atmosphere for all age groups - helping change overall perceptions about brewpubs one meal, one pint, one community at a time. EEO Statement Iron Hill Brewery provides equal employment opportunities to all applicants and employees 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Platinum Dining Group is a full-service hospitality group based in northern Delaware and Chester County, Pennsylvania. Seven restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience. Platinum Dining Group is offering a great opportunity for aspiring chefs! Platinum Dining Group has expanded its success and commitment to delivering top-notch culinary experiences to Kennett Square, PA as of March, 2025. Our newest concept, Hearth Kitchen, is poised to become a fantastic addition to the Kennett Square dining scene! For those passionate about culinary arts and looking to grow your skills even further, this could be the perfect opportunity for you! We are accepting strong candidates who are current Sous Chefs interested in a growth career path of Sous Chef to Executive Chef. We are a multi-concept hospitality group with 6 restaurants all located in northern Delaware as well as our newest concept in Kennett Square, Pennsylvania! We also have a specialty market and Platinum Events catering. Serious career-minded kitchen professionals with experience in full service, upscale, high volume cuisine are encouraged to apply. A few of our Sous Chef's responsibilities: Assists the executive chef to ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly Helps maintain food cost by adhering to order and prep pars, proper portion sizes and minimizing food waste Trains kitchen staff and ensures they are adhering to established recipes, practices and procedures Acts as executive chef in his/her absence Fosters a climate of professionalism, cooperation and respect between teammates Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling Oversees service during all operating hours Are you Qualified? Outstanding communication and leadership skills Excellent emotional self-awareness under pressure while maintaining a respectful demeanor Ability to multitask and take direction in a high volume, team-oriented environment Good sense of taste and smell as well as good manual dexterity to operate kitchen equipment Self-driven to produce high quality work Familiarity with menu costing procedures Must be a "crowd pleaser" - enjoy making guests happy Knowledge of a second language, preferably Spanish, is a plus Benefits for management positions: Highly competitive salary plus bonus 401K with company match Healthcare/Dental benefits/Vision Voluntary Benefits Short-term disability Life insurances Accident insurance Paid time off (PTO) Year-End Bonus Management Dining Discount Card Management work schedules are 5-day workweeks. All of these benefits within a positive and fun work environment in our award-winning restaurants. Apply now! PDG encourages candidates with a passion for food and hospitality to apply now!

pstrong JOLENE'S WEST CHESTER/strong/ppstrong About Jolene's:/strong/pp From the crew at 3 West Hospitality, Jolene's, a high-touch French restaurant and bar comes to the heart of West Chester's downtown historic district. A team of unique and skilled individuals welcome guests day and night to our lively and welcoming dining room to enjoy the team's seasonal, classic (and not-so-classic) food, an inventive cocktail list, and a killer selection of bottles from France and beyond. /ppstrong SOUS CHEF/strong/ppstrong About the Role:/strong/pp Jolene's is seeking an experienced Sous Chef to join our fine dining team. As the Sous Chef, you will collaborate closely with our Chef, ensuring a seamless kitchen operation that delivers culinary excellence with every dish. This is a chance to work in a refined environment where every detail matters, from the precision of your plating to the passion in every bite. /ppstrong Responsibilities:/strong/pul li Maintain a High-Caliber Kitchen: Ensure the kitchen is fully prepped, organized, and ready for flawless service. /li li Lead amp; Inspire: Train and guide cooks, ensuring the highest level of quality and consistency in every dish. /li li Taste, Train, Repeat: Continuously taste and refine dishes, providing constructive feedback to the team to maintain our exceptional standards. Taste everything, taste often. /li li Oversee Product Quality: Assist with inventory, cost management, and upholding our commitment to only the finest ingredients. /li li Impeccable Cleanliness: Ensure all areas of the kitchen meet our strict standards of cleanliness and organization. /li /ulpstrong Apply Today:/strong/pp Apply online or send your resume and a cover letter to info@joleneswc. com . Join us in creating unforgettable dining experiences!/p

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description This exciting opportunity is for the opening of our new Food Hall featuring four restaurant outlets. The person in this role will be directed by the Restaurant Chef to oversee the cooks and all food preparation, presenation and service. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Other duties as assigned. Qualifications One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all ClubCorp quality standards. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position. Reports Directly To: Executive Chef, also works for: F&B Director, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel. Directly Supervises: at least two regular Full-time kitchen staff, indirectly supervises: all cooks, prep cooks, and dishwasher/utility employees. This role pays an annual salary of $70,000-$85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 4, 2025. Responsibilities * Executing the creation of menus and meal planning/production based on forecasted Member and guest counts. * Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. * Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. * Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. * Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. * Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the communityand industry. * Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chef's suggestions and recommendations. * Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chef's suggestions and recommendations. * Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. * Handling and resolving employee complaints and issues. * Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. * Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent. * Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. * Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. * Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. * Must be able to interact with Members/Guests professionally, helping them with changes and last- minute requests as needed. * Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. * Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. * Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. * Be able to multi-task and work at an efficient pace to keep up with business needs. * Be able to follow instructions well as directed. * Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. * Attendance at daily line-up and participating as requested. * Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily. Qualifications * Prefer a minimum of 3-5 years as a Sous Chef. * High school diploma or equivalent required. College degree preferred. * Culinary School graduate preferred. * Health & Sanitation Card pear state requirements. * Foodservice management certification as per state requirements. * Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/ carrying/ pushing/ pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. * Attendance Requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.