Chef Jobs in Bedford, NY

Replies within 24 hours Benefits: 401(k) Bonus based on performance Company parties Competitive salary Employee discounts Free food & snacks Paid time off DescriptionExit 4 Food Hall is the only food hall in Westchester with 9 food stations. If you have a passion for food this might be a great place to show your talent. We are open 7 days per weeks.Chef goals: Learn restaurant 365, including ordering, hiring, scheduling, recipes. Finalize all recipes and import into 365 Work on systems with owner to connect everything to get a daily, weekly and end of the month snapshot of the operation. Work on menu to add and delete items that will increase business and profits Food cost of 27 percent Manage kitchen efficiency, safety and cleanliness Communicate well and be respected by staff Train staff to become better at their jobs Looking for a person that has vision to change the future of food and bring Exit 4 to a new level of success. If you are passionate about food and people and are looking for a great challenge, please apply. Compensation: $60,000.00 - $100,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We believe that positive change can only come from caring for customers, employees, quality ingredients, and our community. We are passionate about hospitality and food. We use the freshest local ingredients available in our market to produce safe, nutritious food that tastes incredible. It is a food hall experience of food and hospitality among 8 stations for eat-in full-service or delivered to our customers door. If you are interested in joining us, please look at our open positions using the filters.

Join the Elicit family! Our Breweries are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth in a cool, fast paced, high energy environment. The CHef will be responsible for mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. Responsibilities ADMINISTRATIVE Responsible for the execution and development of all company SOP Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures Oversee all ordering duties for food, paper, and cleaning supplies Work to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members Work to establish a talent pipeline through succession planning Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining Interview, select and train all BOH In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution Approve all expenditures for all facility related repairs and maintenance Analyze real time sales data and food cost to make tactical decisions affecting near term profitability KITCHEN Oversee and manage the kitchen during prep and service ensuring that service runs smoothly In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food Ensure safety and proper sanitation procedures amongst all staff. Ensure all food production standards are met both for the beer hall and private events (large scale) Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers maintain necessary certifications Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant Responsible for the development of the Sous Chefs in leadership, training, and technical skills Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in. Requirements 5+ years' managerial experience in a high-volume restaurant required Experience with back of house administrative and managerial duties a must Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Food Handler's Certification required Proficient in Microsoft Word and Excel Ability to demonstrate quick thinking and adaptability in a constantly changing environment Have interpersonal skills to deal effectively with all business contacts Work varied shifts, including weekends and holidays Able to effectively communicate in both written and oral forms Experience with cost and labor management software a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Are you a chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done? We are OPENING SOON! The restaurant will feature two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk. We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction. The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads. Chef Responsibilities include but not limited to: Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food. • Maintaining organization of food storage, meet sanitation and cleanliness standards. • Enforce kitchen schedule to meet goals. • Enforce cleaning schedule for kitchen and storage areas. • Lead Line from cooking station when needed. • Attend weekly management meetings. Chef Supervisory Responsibilities: • Assign work to team members • Assist Operation Manager with evaluating performance of team members • Enforce policies and assist with employee discipline process • Train team members. • Hiring of team members. • Oversee food quality and consistency. • Maintaining, caring for and preserving equipment. • Ensure safety and sanitation. chef Day to Day Operations: Lead food prep and production. Review that all stations have proper setup with proper standard of quality food. Oversee cleanliness and proper organization of all stations and storage areas. Ensure that all food has been properly rotated in all stations and storage areas. Assist with catering needs. Investigate any customer complaints in order to make sure issue does not reoccur. Apply with insight of cooking style and why you would be a good fit Chef Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

Job Details 4081 | The Office | OB&G - Ridgewood, NJDescription 40NORTH Restaurants is the full service division of Villa Restaurant Group, a family owned, multi brand global Quick Service and Full Service restaurant company. The philosophy behind our kitchens and tables is really quite simple It is the commitment of our Culinary and Hospitality Team, whose goal is to deliver you an exceptional experience every time. 40North full service restaurants include Piattino, Office Tavern Grill, NOM Mexican Table + Tequila Bar, Steelworks Wind Creek Casino, Blackhorse Tavern & Pub and Town Bar & Kitchen) and Villa Restaurant Group - Quick service restaurants include Villa Italian Kitchen, South Philly Cheesesteaks and Fries, Green Leaf's and Bananas, Mo' Burger, Far East, Asian Chao, Tony + Benny's etc. As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards. Your passion for cooking and leadership skills will contribute to the creation of memorable dining experiences for our Guests. What You'll Do: Assist Executive Chef: Collaborate closely with the Executive Chef to plan and execute menu items, ensuring consistency in flavor, presentation, and quality. Food Preparation: Participate in food preparation, cooking, and plating, ensuring all dishes meet Villa Restaurant Group's standards and specifications. Supervision: Supervise and coordinate the work of kitchen staff, including line cooks, prep cooks, and kitchen assistants. Provide guidance, training, and support to maintain a productive and motivated team. Menu Development: Contribute to menu development by suggesting new dishes, specials, and seasonal offerings that align with customer preferences and trends. Quality Control: Ensure all food products meet our high-quality standards through regular inspections, taste tests, and adherence to recipes and portion sizes. Inventory Management: Assist in managing inventory levels, ordering supplies, and minimizing waste while adhering to budgetary guidelines. Safety and Sanitation: Enforce strict adherence to food safety and sanitation standards in the kitchen, including proper handling, storage, and disposal of food items. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Customer Satisfaction: Play an active role in achieving high levels of customer satisfaction by consistently delivering delicious, visually appealing, and well-cooked dishes. Team Collaboration: Foster a positive working environment by promoting teamwork, communication, and a commitment to excellence among kitchen staff. What You'll Need: Proven experience as a Sous Chef or in a similar leadership role within a full-service restaurant. Culinary degree or equivalent culinary training is preferred. Strong knowledge of culinary techniques, kitchen equipment, and food safety protocols. Exceptional leadership and communication skills. Creativity and innovation in menu development. Ability to work under pressure and adapt to changing priorities. Strong organizational and time management skills. Availability to work evenings, weekends, and holidays as required. Food Handler's Certificate or equivalent certification. Why You Should Apply: Competitive salary Medical benefits Meal discounts Excellent training Career growth Fantastic culture and work environment! Flexible schedules If you are a passionate and talented culinary professional with a desire to contribute to the success of Villa Restaurant Group, we invite you to apply for the Sous Chef position. Join our team and be part of an exciting culinary journey dedicated to delivering exceptional dining experiences to our valued Guests. 40North Restaurants / Villa Restaurant Group is an Equal Employment Opportunity Employer. #LoveWhereYouWork #HeadNorth

Job Details Bedford - Bedford, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

The Chef D' Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant's needs are being handled, Front and Back of House, and that professional communication is at the highest level. In additional to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, general problem solving. Job Type: Full-time Pay: Based on work history Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect of each other, our valued guests, and our workspaces. EQUAL OPPORTUNITY EMPLOYMENT Landmark Hospitality is committed to providing diversity within our workplace environments. We celebrate equal employment opportunities while embracing a culture of mutual respect without regard to race, color, religion, sex, national origin, citizenship, age sexual orientation, gender identity/expression, or any other characteristic protected by law. It is a responsibility we all share; we together are memory makers. Job Type: Full-time

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Assists Exec Chef and is responsible for daily oversight of the culinary operation for the property. Will supervise and coordinate the production of buffets, a la carte, banquets, pastry, and any other special functions. Essential Functions Assume operational responsibility of culinary division in absence of the Executive Chef. Assists the Executive Chef with departmental human resource functions. Maintains a clean and sanitary environment, ensuring compliance with all local and state codes. Supervise and participate in the activities of all outlet and banquet kitchens, including all food preparation and ware washing. Coordinates the activities of all kitchens with all operating departments to ensure the overall success of the conference center. Writes menus for buffets, a la carte, banquets, and other functions. Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff. Reviews daily agenda sheets. Establishes specific objectives for culinary staff. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Prepares and provides required reports to the Executive Chef. Understand and assist with maintaining budgeted Food and labor COS. Mentor and train staff on new recipes, menus, production systems and sanitation standards. Assist Chef in Food /Menu Development with knowledge in Seasonal items, Food Trends and Versed in Ethnicity Cooking I.e., American, Italian, Asian. Latin etc., High Standards in Goals of Menu. Mindful of Food Cost, Rotation and Validate Expiration of Products, report and Return Food Products that are not acceptable for Consumption upon delivery and Stocking. Assist Chef with Labor Control thru Punch in Punch Outs and Enforcing Breaks. Schedule for BEO's Pop Ups, Customer counts, Proactive with PTO's, Sick and Vacations which reflects Labor and Scheduling. Sanitation, maintain a high standard of Cleanliness thru out the Kitchen Operation, report any Malfunctions with Kitchen Equipment, organize all equipment, and always keep floors safe and clean and dry, walk ins Grocery, produce, meat fish produce, frozen goods in organized and clean. SAFETY observation, first aid kit, emergency situations, hazardous Conditions, up to date with CPR, TIPS, Food Safety Certified NYS Assist in all Protocol of Human resource assignments to staff, i.e., Sexual Harassments, and all forms necessary to maintain employment with the Company. Position Requirements Minimum Knowledge: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Formal Education and Job-Related Experience: This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience. Culinary degree or ACF certification preferred: Three years supervisory experience required. License, Registration, and/or Certification Required: Serve Safe Certified.

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria • Ensure: o Kitchen organization and cleanliness provide a safe environment for all employees and guests o Workplace Safety guidelines, policies, and SOPs are followed daily o Food Safety guidelines, policies, and SOPs are followed daily o HACCP guidelines, policies, and SOPs are followed daily o All internal audit guidelines, policies, and SOPs are followed daily o Guidelines, policies, and SOPs are followed daily Key Accountabilities • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided • Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed • Monitor and review HACCP logs • Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures • Support management team with taking monthly inventory • Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention • Attend all meetings of the day • Report all accidents and injuries in a timely manner • May perform other duties and responsibilities as assigned Food Programs • Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner • Follow Guckenheimer' s food standards guidelines • Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments • Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards • Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff • Train and supervise staff • Supervise proper uniform standards following the employee handbook and established account guidelines • Assist in staff reviews, coaching sessions, and disciplinary actions. • Ensure that all training standards are met and documented for direct hires Customer Service • Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions • Interact with customers and resolve customer complaints in a friendly and service-oriented manner. • Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial • Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels • Maintain and monitor labor with business forecasts and the budget • Ensure that food cost meets budgetary goals each week Retail • Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client • Supervise the proper presentation of food • Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served • Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment • Come to work properly dressed according to the dress code • Employee must be able to work under pressure and time deadlines during peak periods • Work in a standing position for long periods of time (up to 8 hours) • Reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds • Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Chef De Cuisine- Marriott Stamford Hotel & Spa Job Description Job Category - Food & Beverage Location 243, Tresser Boulevard, Stamford, CT 06901 Schedule Full-Time Relocation - No Position Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

Job Details Towne Parlor Pizza - Stamford, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Details Southport Restaurant Corp - Southport, CT Full TimeDescription NEW CONNECTICUT LUXURY BOUTIQUE PROPERTY SEEKING EXECUTIVE CHEF TO LEAD CULINARY EXPERIENCE NEW OPENING by Greenwich Hospitality Group/Delamar Hotel Collection Greenwich Hospitality Group is seeking an experienced and passionate Executive Chef to launch and lead the culinary operations of the group's newest restaurant concept, Dandelion, set to open in Spring/Summer 2025 in Westport, CT! ABOUT DANDELION At Dandelion, we are dedicated to bringing the warmth and vitality of the Mediterranean sun to your table. Our mission is to celebrate the vibrant flavors, and rich culinary diverse traditions of the region, offering a modern approach on the timeliness ‘cuisine du soleil.' THE ROLE The Executive Chef will oversee all culinary aspects of the restaurant's a la carte dining, featuring Aegean-influenced Mediterranean cuisine, as well as the property's banquet events (the 1,300 sq. ft. private event room can accommodate up to 80 guests for any type of event or celebration). He/she will collaborate with Greenwich Hospitality Group's Executive Chef-Partner to create an outstanding guest culinary experience by inspiring, developing and adapting seasonally minded menus. THE IDEAL CANDIDATE - has in-depth knowledge of Mediterranean cuisine (Greek/Turkish focus) and techniques, including both traditional cooking and current regional trends - has experience operating and cooking with wood burning ovens - is seasoned in cooking from scratch with fresh ingredients - has a genuine passion for sustainability - develops and maintains relationships with the people that grow, harvest, raise and produce our food - is self-motivated and team-oriented, with a proven ability to lead and inspire team members to always take the guest experience to the highest level Candidates should have a minimum 15 years' experience in a lively, a la carte dining setting, with at least 5 years' experience at the Executive Chef or Chef de Cuisine level. A culinary degree is strongly preferred. Luxury hotel experience is a plus. This is a full-time, salaried position, starting at $100k based on experience, plus a comprehensive benefits package, including relocation assistance. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit ghgrc.com Job Types: Full-time, Part-time Pay: From $100,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person

Job Details Somers - Somers, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Dental, and Vision Insurance Life Insurance Paid Time Off Profit Sharing