Chef Jobs in Broomall, PA

Are you passionate about crafting culinary experiences that delight and inspire? Are you looking for flexible work on the weekends? Jeffrey A. Miller Catering, a leader in high-quality hospitality in the Tri-State area, is seeking talented part-time chefs to join our team. Specializing in off-premise catering for weddings and special events on weekends (Friday - Sunday), we are looking for lead chefs with a flair for creativity, excellent cooking skills, and a dedication to delivering exceptional service. Visit our website at **************** to learn more about our company, and please view our short video on why JAM is a great place to work! **************************** Key Responsibilities Prepare and cook food using established recipes and techniques, ensuring consistency and high-quality standards. Maintain a clean and organized kitchen environment, strictly adhering to food safety and sanitation protocols. Arrive at our headquarters (Lansdowne, PA) around noon and transport a pre-loaded box truck to the event venue. Collaborate closely with event planners to understand event logistics, including venue setup, equipment needs, and timing. Execute a pre-planned event menu, typically including hors d'oeuvres, salads, entrees, and desserts, ensuring dishes are beautifully plated and served at optimal temperatures. Adapt swiftly to last-minute changes or requests during events, demonstrating flexibility and problem-solving skills. Clean up stations, break down equipment, and return the truck to Lansdowne between midnight and 1 am. Schedule Expectations Our season begins in April and ends in November. We offer flexible scheduling for part-time chefs with availability to work at our events, which typically occur between Friday and Sunday. A typical shift would be 11 hours, running from 1pm - 1 am including the time to drive the JAM truck between our venue and headquarters. Qualifications Valid Driver's License and ability to commute to Lansdowne, PA. Comfortable with being trained by JAM in driving a box truck (think average U-Haul truck in terms of size) to our venues (no CDL required, just a regular driver's license). Proven experience as a chef in catering, banquet, or event settings. Knowledge of food safety regulations and best practices. Physical stamina to stand for extended periods and lift heavy objects. Embracing our diverse work environment and our company values of Teamwork, Growth, Integrity, Sustainability, Quality, and Humor. Why Join Us Competitive hourly pay: $25 - $30/hr (depending on experience). Also, cash gratuities (not guaranteed) averaging $100 - $200 per shift. Benefits: flexible schedule and provided meals. Equal Opportunity Employer

Starting Salary: $100K/YR Our Executive Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Executive Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. BENEFITS + PERKS: Competitive pay Medical, dental, vision, EAP, and life insurance Voluntary benefits: short-term disability and accident insurance Paid time off Employee wellness initiatives, including access to our company massage therapist (DMV only) Monthly dining credit Relocation assistance Professional career development and education benefits Free online mental health therapy (unlimited text messaging and two optional 30-minute live video therapy sessions per month) through our partner, TalkSpace, for all employees and their immediate family members WHAT OUR EXECUTIVE SOUS CHEFS DO: Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees Identify, address, and document individual employee performance problems Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Understand and follow our food allergy procedures and special orders/dietary restrictions Assist in inventory counts and ensure accurate inventory Assign production duties to all kitchen staff Assist in scheduling employees Meet daily with appropriate Manager/Chef to coordinate and ensure production standards Train and develop key employees for growth, advancement, and promotion Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines WHAT YOU NEED TO BE AN EXECUTIVE SOUS CHEF: Experience managing in high-volume restaurants, with a minimum of three years preferred Strong understanding of restaurant operations Passion for hospitality Ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Love for all things food and beverage Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant companythat cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career pathwith challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.

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)

Why us? Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city -from the look and feel of the restaurant to the locally-sourced offerings served. The specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer's menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the modern farm-to-table concept introduced by Sage Restaurant Concept, Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia's Modern steakhouse. Atop The Logan and amidst the splendid, the bar that Philadelphians crave. Nine floors above Philadelphia, a city chic lounge beckons with its unhindered panoramic vantage point, city-sophisticated crowd, and urbane attitude. Assembly Rooftop Bar looks down on Logan Square, with vast views of the Benjamin Franklin Parkway all the way to the Philadelphia Museum of Art. Our sexy rooftop setting high above Philadelphia pours a list of bubbly cocktails, plus a wealth of champagnes and sparkling wines by the glass and by the bottle. Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant & Assembly Rooftop Lounge may be for you. Job Overview Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $88,000 to $115,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO employer - M/F/Vets/Disabled Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

Returning UsersLog Back In Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a talented and driven Executive Chef to lead culinary operations at a Corporate Services account within our Global Strategic Account portfolio in King of Prussia, PA. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. What You'll Do * Hands on, lead daily food production, including planning, preparation, and quality control * Ensure compliance with Sodexo Culinary Standards and recipes * Manage food costs, inventory, and vendor relationships * Develop creative, high-quality menus that meet client and customer expectations * Train, mentor, and supervise a team of 10 frontline Sodexo employees * Oversee catering functions, special events, and multi-site food service support * Drive customer satisfaction and continuously elevate the dining experience What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A strong culinary foundation and passion for staying ahead of culinary trends * Experience in both FOH and BOH operations * Proven leadership and team development skills * Financial savvy and experience managing food costs and budgets * Ability to thrive in a high-volume, multi-site environment * Experience with Sodexo Food Management Systems (FMS) is a plus Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Objective: The Chef de Cuisine (CDC) is responsible for the overall leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The CDC is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness § Provides overall culinary leadership, including all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts full accountability for restaurants culinary performance. § Builds a winning culinary management and front-line team; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of all employees. § Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness § Maintains a superior understanding of culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Leads all restaurant level menu development and execution. § Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. § Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. § Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Conducts sales building events and public relations activities, including dinners, cooking classes, etc. § Manages the restaurants food and BOH labor reporting and budgeting process. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. § Effectively resolves operational challenges and issues. Personal Effectiveness § Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. § Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. § Gets things done, on time and on budget. § Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. § Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. § Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. § Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as required. Qualifications Knowledge and Skill Requirements: § Minimum 5 years culinary leadership experience, preferably in a high profile, high volume, culinary driven environment. § Superior culinary skills with a proven track record as a chef and leader. § Proven ability to deliver superior operational performance. § Strong oral and written communication skills. § Associates or Bachelor's Degree in culinary arts highly preferred.

AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF •Totally scratch kitchen, extensive wine list. •40.00 per person check average. •Excellent salary and bonus plan. •Great benefits and 401k! Required Skills •Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef • Hands-on experience with planning menus and ordering ingredients • Knowledge of a wide range of recipes • Familiarity with kitchen sanitation and safety regulations • Excellent organizational skills • Conflict management abilities • Ability to manage a team in a fast-paced work environment • Flexibility to work during evenings and weekends • Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus +401k

Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region. The restaurant has opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal among other national publications. ● Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach-leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence. ● Menu Costing & Analysis - Properly cost out all menus, ensuring each dish (including proteins, sauces, and garnishes) aligns with profitability targets. ● Food Cost Management - Monitor and control food costs to align with budgeted targets while maintaining quality. ● Labor Cost Oversight - Schedule staff strategically based on sales forecasts and labor budgets, ensuring efficient payroll management. ● Invoice & Financial Accountability - Approve and track invoices, ensuring all purchases align with financial goals and budgeted spend amounts. ● End-of-Month (EOM) Inventory - Complete and submit inventory counts on time, ensuring accurate tracking of all food costs and waste. ● Lead BOH operations, ensuring seamless daily execution of service. ● Train and supervise kitchen staff, including Line Cooks, Prep Cooks, Dishwashers, and Porters. ● Maintain high service, sanitation, and food safety standards across all kitchen operations. ● Actively participate in service, working every station as needed, including expo. ● Execute menu modifications, research new inventory products, and enhance best practices. ● Schedule and lead kitchen deep cleans, ensuring compliance with all health and safety regulations. ● 5+ years of culinary experience with extensive knowledge of food handling, preparation techniques, and menu costing. ● 3+ years of leadership experience as a Sous Chef or 1+ year as a Chef de Cuisine/Executive Chef. ● Strong financial acumen, with experience in cost controls, food & labor budgets, and financial accountability. ● Ability to thrive in a fast-paced, high-volume restaurant environment with a focus on quality and efficiency. ● Detail-oriented and self-motivated, with a passion for hospitality, leadership, and operational excellence.

HEAD CHEF F1 Arcade is the world's first official Formula 1 social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. Role Overview We're looking for a visionary Head Chef to lead our culinary journey at our flagship Washington, D.C. venue. This is a rare opportunity to shape the future of an expanding brand by spearheading menu development, ensuring uncompromising quality, and training a top-tier culinary team. In this role, you'll lay the foundation for culinary excellence that will define our brand across multiple outlets, setting benchmarks for innovation, creativity, and exceptional food standards during these pivotal early years. If you're ready to lead, inspire, and pioneer culinary excellence, we'd love to have you on our team! Specifics of the role Salary: $80,000 - $100,000 + bonus Location: F1 Arcade, Philadelphia Hours of work: Varied Reporting to: General Manager What's in it for our future Head Chef? * Pole Position Compensation: A salary package of $80,000-$100,000, plus additional generous bonuses, commensurate with your experience and expertise. * Pit Stop Benefits: Medical, dental, and vision plans for you and your pit crew, ensuring your well-being both on and off the track. * Work/Life Balance: We understand the importance of balance, offering generous holiday allowances, PTO, and a supportive environment where your personal and professional growth are equally valued. * Future Opportunities: With our ambitious expansion plans, the chequered flag is just the beginning. Join us now and carve out your path to success with future 401K options, company stock, and more. Key responsibilities of a Head Chef: * Food Development: Adapt existing UK recipes and create new ones tailored for the US market, balancing à la carte offerings and corporate event packages. * Departmental Integration: Collaborate with operations and sales teams to enhance margins and drive culinary initiatives. * Training: Design comprehensive training programs in partnership with the Learning and Development team for kitchen staff and managers, ensuring consistency and excellence in food production. * Brand Building: Partner with Marketing to showcase our brand through enticing menu offerings that evolve with consumer preferences. * Operational Excellence: Implement and maintain quality assurance programs, ensuring adherence to safety, sanitation, and HACCP standards. * Technology Utilization: Optimize F&B systems for recipe management, production, and inventory control to maximize efficiency. * Leadership: Lead by example in daily operations, ensuring top-notch food quality and operational efficiency. The ideal Head Chef will have the following skills: * A proven track record in creating innovative menus and executing them with culinary expertise. * Over 5 years of experience in high-volume upscale kitchens, you should excel in food cost management, portion control, and optimizing supply chain efficiencies. * Strong communication skills are essential for effective collaboration across departments. * Proficiency in Microsoft Office/365 and culinary technology systems is preferred. * A degree or certificate in Culinary Arts or Hospitality Management would be advantageous. * Thriving in a fast-paced environment, you must demonstrate the ability to prioritize tasks effectively while maintaining high standards of culinary excellence. * Demonstrate the three core values: Pursuit of Excellence Positive Energy Conscious Integrity

** Realistic work expectations with manageable hours ** * Creativity encouraged * Front Street Cafe in Philadelphia, PA, seeks an experienced full-time Head Chef / Chef de Cuisine. Who we are: We are an all-day café with a garden patio and event space offering locally sourced New American cuisine. We serve the highest-quality foods possible, utilizing local, plant-based, farm-to-table, and organic ingredients whenever possible. Candidate summary: The ideal candidate is adaptable and a natural leader by example. The job scope includes hands-on work in a predominantly scratch kitchen, as well as managing and working with a large, supportive staff. There's massive potential for supportive learning and building a comprehensive management background in the culinary field. Company culture: Flexible Innovative Respectful Job title: Head Chef / Chef de Cuisine Compensation and benefits: $70K+ starting salary Medical benefits 401K Paid time off Paid Sick Days Other incentives: Yearend performance-based bonus potential Company dining perks (monthly comp tab) Other discounts Easily accessible by public transportation Schedule requirements: Open availability Mostly nights and weekends Some days shifts possible Shifts are from approximately 12:00pm to 10:00pm Language requirements: English Spanish helpful Must have experience: 3+ years of experience in a BOH management position Previous Expediting and Line Cook experience Menu creation and conceptualization Knowledge of allergens, plant-based cuisine, cross-contamination/cross-contact Enforcing policies and procedures Ordering, receiving, and inventory Purveyor negotiation and management P & L management (meeting financial objectives and maximizing profitability) Food safety knowledge (ServSafe or equal certification) Staff training and motivation Staff scheduling (monitor daily to ensure appropriate staffing levels) Managing >20 Computer Usage (email and internet orders, excel) Who you are: Excellent communicator (able to give and receive feedback well) Enjoys working in the Hospitality Industry Respectful of fellow employees and guests Stays calm under pressure Thrives well leading a team Thrives well on a team Challenging task-oriented Repetitive task-oriented Strong multi-tasking skills Creative Adaptable Committed Honest Positive Stable work history How to apply: Please submit your resume for consideration Please include your full name and current contact info Please submit 3 industry-related references and their email addresses from previous supervisors Verification of employment eligibility required BOH, Back of House, Bucks County Community College, Cafe Jobs Near Me, Cafes Hiring Near Me, Chef de Cuisine Jobs Near Me, Chef Jobs Near Me, Cook Jobs Near Me, Cooking Jobs, Cooking Jobs Near Me, Culinary Arts, Culinary Schools, Drexel University, Executive Sous Chef Jobs Near Me, Find Jobs, Find a Job, Head Chef Jobs, Hospitality Jobs, Job Board, Job Search Sites, Jobs, Jobs Near Me, Johnson & Wales University, Kitchen Manager, Local Jobs, Montgomery County Community College, Multi-Unit Executive Chef, Philadelphia PA Restaurant Jobs Near Me, Philadelphia PA Restaurants Hiring Near Me, Restaurant Jobs Hiring Near Me, Restaurants Hiring Near Me, Sous Chef Jobs Near Me, Temple University, The Art Institute, The Community College of Philadelphia, The Culinary Institute of America, The Restaurant School at Walnut Hill, Upscale Casual Restaurant Jobs Near Me, Upscale Casual Restaurant Jobs Near Me, Upscale Casual Restaurants Hiring Near Me

Returning UsersLog Back In Do you have a passion to take raw ingredients and re-imagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef 2 to join our culinary team at Simpson House, an upscale continuing care retirement community located in Philadelphia, Pennsylvania. Dining operations include the independent living formal dining room, a bistro, 4 household dining models and catering. This Executive Chef will oversee the culinary operations for all levels of care and be responsible for the training and development of the culinary team. The typical shift will be 6:00am - 4:00pm, which may vary with every other weekend coverage. We are open to chefs with senior living and/or restaurant/country club leadership backgrounds. What You'll Do * oversee the daily dining operations including menu planning and controls; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * have high expectations for quality of food and presentation; * will manage a staff of approximately 40 hourly employees; * have the ability and willingness to develop and train employees; and * knowledge of Food Management Systems/Software is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * have a passion for culinary arts, with a desire for creativity. * have a strong culinary background, ideally in country club, restaurant or healthcare setting. * have catering experience. * large volume experience. * are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo. * demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset. * have exceptional professional communication skills. * possess a hands-on, innovative leadership approach to management. * have a passion for a high-level customer service and relationship oriented. * are able to work independently and make sound business decisions within company guidelines. * have the ability to manage multiple priorities. * have strong financial acumen and experience managing a food service operations budget. * are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

We are in search of an Executive Chef that wants to be a part of a growing concept and company. The ideal candidate will have exceptional attention to detail, the ability to lead a staff by example and with respect, and will have the desire to control costs and margins. Responsibilities will include ordering/inventory, scheduling, expediting, some line work, and cost control/analysis. We look forward to bringing the right candidate onboard!

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: $24-28 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 Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

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 Curtain Call, located in Ensemble Arts, is looking for a hard-working and passionate Sous Chef to join this project. Curtain Call is a coffee shop during the day that flips into a fun cocktail bar/lounge in the evening servicing small plates. This role pays an hourly rate of $23.00-$25.00. 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 June 27, 2025. Responsibilities * Have working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenance. * Successfully expedite services of 100+ daily. * Able to manage the line and ensure food quality, presentation and consistency standards are maintained during service. * Have experience creating and maintaining prep lists, placing orders, and working with vendors. * Assist with BOH facilities maintenance and upkeep. * Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. * Evaluates and solves procedural issues to ensure safe and efficient operations. * Provides training all kitchen staff to consistently upgrade cooking skills. * Records production and operational data on specified forms according to local regulations. Qualifications * Complete knowledge of proper culinary methods, techniques, and standards. * Ability to work cold and hot stations. * knowledge of both savory and pastry. * Knowledge of seasonal produce and products. * Ability to deliver to high standards. * Ability to manage a kitchen team of 6+ employees. * Excellent attention to detail and the ability to perform multiple tasks at once. * Overseeing scheduling and inventory to work within a set budget. * Must have Manager Serve Safe Certification in Philadelphia. * Strong communication skills are a must. * Team-orientated and positive attitude. 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.

AT MOSHULU A PART OF FEARLESS RESTAURANTS 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. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, 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)