Chef Jobs in Chili, NY

The Sutherland House Victorian B&B is a charming property located near Canandaigua Lake. The mansion spans 5500 sq. ft on a 5-acre land, hosting guests from all over the world. Role Description This is a full-time on-site Chef role located in Canandaigua, NY at the Sutherland House Victorian B&B. The Chef will be responsible for preparing and cooking breakfast, designing menus, managing kitchen operations, and ensuring food safety and sanitation standards are met. The team works with a flexible schedule and can support part time/ full time work. This is a low stress, great environment, family run business, cooking breakfast for a max of 10 guests per day. There are optional shifts to pick up to cook for events as well, if desired. Qualifications Culinary skills, Menu Planning, and Food Preparation skills Experience in kitchen management and operations Knowledge of food safety and sanitation standards Attention to detail and ability to work in a fast-paced environment Excellent communication and teamwork skills Creativity in food presentation and menu design Experience in a similar role in the hospitality industry is a plus Contact us - send your resume to ***************************** ************

SUMMARYResponsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas; all Kitchens, Concessions, Luxury Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Executive Chef is responsible for ordering, receiving, storage of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Executive Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support. ESSENTIAL RESPONSIBILITIES include the following. Under the direction of the F&B Director, plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. meets the daily needs of the venue operations and budgetary goals related to food preparations and provided services. Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily. Assist F&B Director in establishing and achieving predetermined profit objectives and desired standards of quality food, services, cleanliness, merchandising, promotion and services. Implement effective controls of food, and labor costs within F&B areas while assisting F&B Director with programs and menus while effectively maximizing food and beverage sales in all areas. Regularly review and evaluate customer satisfaction of menus, food quality, premium bar and all banquet catering services. Responsible for quality and service of food products, food handling, team building, training of all food positions and maintaining professional work procedures. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality F&B services, while being readily available & approachable for all team members. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests. Create, establish, and plan F&B menus for the entire operation including all catering, banquet, concessions, premium bars and backstage catering areas. Implement training programs and recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines. Food Ordering- maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and improve budgeting guidelines. Plan team schedules and supervision of all food and beverage service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems. Determine, develop, and implement policies, procedures and training to ensure food services, and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels. Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained. OTHER DUTIES Orders and ensures preparation of all food for all areas to specifications before and during all events: Estimate kitchen staffing and product requirements meet or exceed expectations. Properly manages food, supplies and labor line accounts in accordance with budgetary requirements. Maintains all food and beverage equipment including concessions services, catering services, premium bars and culinary kitchen equipment. Including current inventory and preventive maintenance schedules. Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all F&B service and storage areas. Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines. Makes sure all food and beverage areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients' expectations. Keeps all catering, kitchen, concessions, and beverage service equipment in safe working order, clean, organized, sanitized and sufficiently stocked. Follows and upholds all health codes, alcohol service codes and sanitation regulations in accordance with local, state and company requirements. Use waste control guidelines and record all waste on spoilage sheets or board. Work closely with the venue leadership team to deliver overall quality and service standards to all events. Directly report to F&B Director, Executive Director and VP of Food and Beverage. Actively maintains community involvement in local and charitable organizations. Performs other duties as assigned. SUPERVISORY RESPONSIBILITIES Responsible for the overall direction, coordination, and evaluation of the Food and Beverage department in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees including non-profit groups; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Qualified applicants must be available to work nights and weekends, and occasionally holidays. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn't misrepresent him/herself and is highly respectful of others. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution. EDUCATION and/or EXPERIENCE Culinary Degree Preferred or 5 years' facility F&B or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards. Knowledge of supervisory principles and practices. CERTIFICATES, LICENSES, REGISTRATIONS Applicants must possess a current, valid driver's license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association. LANGUAGE SKILLS Ability to communicate effectively orally and electronically. Ability to read and comprehend instructions, correspondence, and memos. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to speak and understand English. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry. REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following) Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice. 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 position. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock. The noise level in the work environment is usually moderate. ANNUAL SALARY RANGE: $78k - $88k annually + 10% bonus eligibility BENEFITS: Employee owned (ESOP), group health coverage for employee and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays. CONCLUSIONThe above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Job Summary: A Sous Chef is an integral part of our hotel's kitchen team . The Sous Chef will be assisting the head chef in managing the kitchen operations, ensuring food quality, and maintaining standards of cleanliness and safety. Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Assist the Head Chef in training, supervising staff, create menus, and order supplies. Qualifications Education & Experience: A minimum of 3 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours are sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Always maintain a warm and friendly demeanor. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Advanced verbal and written communication skills Attention to detail and organizational skills In accordance with New York State's Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $60,000 and $65,000 dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Job Title: Chef Salary: $50,000 to $60,000 per year Seeking Skilled Chef Casual Eatery We're on the hunt for a talented and passionate chef to join our vibrant, casual-themed restaurant. If you love creating comfort food with a twist and have a knack for bringing flavor to life you might be a perfect fit! Requirements: Previous experience as a chef in a similar setting A creative flair for menu development Ability to thrive in a fast-paced environment Responsibilities: Preparing and presenting high quality dishes Collaborating on seasonal menus Ensuring clean;inness and safety standards Contributing to a positive and dynamic team atmosphere What We Offer: Competitive salary Opportunities for growth and innovation A fun, friendly work environment Sound good? Apply French Pub 1250 French Road Depew, New York 14043 ************ *****************

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + 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. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Unidine are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (******************************************************************************************* for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

Duties and Responsibiities: • Preparing meals and food to meet the specifications of guests in a timely manner • Properly measuring kitchen ingredients and food portions • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation • Managing the kitchen inventory and ensuring supplies are fresh and of high quality • Ensuring proper food temperatures when cooking and proper storage afterward • Keeping the workstation and kitchen equipment clean, organized and sanitized • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Skills and Qualifications: • Exceptional cooking skills • Ability to effectively manage the kitchen staff, motivate them and assign duties fairly • Familiarity with the best practices in the hotel and catering services industry • Knowledge of health and safety standards • Proficient in Microsoft Office, Point of Sale and restaurant management software • Ability to multitask and work quickly under pressure • Advanced verbal and written communication skills • Attention to detail and organizational skills Experience: Applicants should have at least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Many employers prefer candidates who have prior experience working as Sous Chefs or Kitchen Managers. Applicants should be able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures. Salary range: $45,000 - $65,000, depending upon education and experience.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Job Duties - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine” - Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements - Plan the food design in order to create a perfect match between the dish's aspect and its taste - Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 37.5 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.Schedule HOURS VARY; WKNDS/HOLS; 12 MONTH POSITION Responsibilities GENERAL PURPOSE: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently. SUPERVISION AND DIRECTION EXERCISED: None. MACHINES AND EQUIPMENT USED: Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment. TYPICAL DUTIES: - Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler. - Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes. - Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage. - Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety. - Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays. REQUIREMENTS: Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Classes). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates for all persons consistent with our values and based on applicable law.

Are you ready to apply your expertise to a rewarding career with a leader in the hospitality industry? Join the DelMonte Hotel Group team! We are currently seeking experienced and driven candidates just like you to serve as a Sous Chef. You will play a key role to ensure a great guest and colleague experience. We offer competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Become part of our family and see why so many of our associates have made DelMonte Hotel Group their career home. Contact us today - we're waiting to hear from you! Job Responsibilities As a Sous Chef, you will directly supervise associates in the Kitchen and carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Your specific duties in this role will include: • Direct, train and mentor all associates. • Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures. • Write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef. • Prepare and cook food according to standards and monitor food production of associates. • Ensure opening and closing procedures are completed per checklists. • Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food. • Complete monthly food inventory in coordination with purchasing department. • Monitor food production, ordering, cost, quality and consistency to ensure budgeted food cost % and department profitability is achieved. • Assist at any and all stations in the kitchen as needed. • Ensure that same day or advance prep for any and all stations is complete. • Assist with coordination of the details of catering events with the appropriate management and staff. • Ensure all brand standards and initiatives are implemented and followed. • Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation. • Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings. • Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions. • Maintain up to date records and files. • Provide information pertaining to hours and available services of the hotel, i.e. restaurant, lounge, room service. • Ensure the cleanliness of the Kitchen, storage rooms and surrounding areas. Job Requirements We are looking for a self-motivated Sous Chef with a strong work ethic and a drive to exceed expectations. It is also important that you have excellent communication skills and interpersonal as well as the ability to establish rapport with colleagues. Specific qualifications for the role include: • 2 to 4 years related experience in culinary or related professional area; Bachelor's degree (B. A.) or equivalent from four-year college or university; or equivalent combination of education and experience. • Solid organizational, time-management and prioritization skills Benefits As a Sous Chef with DelMonte Hotel Group, you will be part of a hospitality leader that prides itself on cultivating a workplace that feels like home and that brings out the best in you, each and every day. It's the kind of company where many of our associates come for a job, but stay for a career-the kind of place where your strengths will be appreciated, and where each of us can truly be ourselves. Your hard work and professional dedication will be rewarded with excellent compensation packages, which may vary somewhat depending on location. • Compensation $18.00 and up per hour based on experience (plus possible overtime & bonus potential) • Comprehensive benefit packages for full-time positions • Hotel room discounts at our locations around the globe • Discounts on food and beverages • Professional development and advancement opportunities

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 112 Compensation Range: $70,197.00 - $105,295.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** The University of Rochester has retained national search firm, Global Hospitality to support the recruitment of this position. Brian Marcus is leading the search. Confidential inquiries, applications, and nominations should be sent by email to *************************** General Purpose: Influences every plate served to students and customers, through general planning, preparation, presentation, design, and implementation of the highest possible standards for the University campus dining. Uses a strong knowledge of culinary techniques, various cuisines, and cooking styles to provide a clear vision for menu offerings in residential and retail locations and catering services. Produces superior, nutritionally balanced, and high-quality food services to the satisfaction of diverse patrons. Devotes attention to and makes decisions having considered dietary restrictions, allergens, religious needs, and requests. Oversees the professional and line management of the culinary division and chef team. Increases the standards of catering offerings through innovation and positive change. Serves as the key spokesperson for all culinary inquiries and concerns, and remains abreast of national best practices, trends, and new advances within the industry. Monitors and ensures compliance with food safety laws and regulations, University policies and procedures, and other required articles. Possesses a solid understanding of labor and food costs to achieve financial and revenue goals. **Essential Functions:** + Oversees and manages culinary operations to meet production, presentation, and service standards. Manages production with a focus on culinary and production compliance in campus dining operations.Develops and plans menus for all dining areas in collaboration with unit chefs and managers. Selects and develops recipes as well as standardized production recipes to ensure consistent quality. Operates test kitchen for product trials and menu development. Ensure all menus represent the highest standard of quality and execution. Applies culinary expertise to food preparation and manages the final presentation and service of food. Maintains accurate counts on all food items prepared, ensuring there are no discrepancies in the amount of food needed versus the amount of food prepared. Responsible for overall inventory management related to culinary operations.Ensures efficient execution and delivery of all culinary products in line with the daily menu. Ensures menus comply with target food costs. Ensures food quality and nutrition content align with expectations and requirements. Stays informed of and communicates regional culinary market and ingredient trends. + Manages a culinary team consisting of chef leaders and culinary staff who are responsible for developing and executing culinary solutions to meet consumer needs and tastes.Oversees the training of culinary and dining employees to use best practice food production techniques, cooking techniques, menu development and planning, nutrition, and kitchen management. Coaches employees by creating a shared understanding of the department's missions, vision, and goals. Ensures individual and team performance meets objectives and customer expectations. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data for all culinary staff. Leads and facilitates culinary team meetings and briefings, ensuring clear communication and alignment. Oversees performance management for culinary team members, including approving hiring decisions, providing continuous supervision, addressing personnel matters, and conducting performance evaluations. + Manages food cost, procurement, and controls waste. Develops and delivers food and labor target data, focusing on margin improvement, and understanding performance metrics, data, order, and inventory trends.Manages and controls labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost controls within budgetary guidelines.Reviews and assesses profit and loss reports and dashboards. Oversees food inventory processes. Assists and coordinates all food purchasing. Assists with budget development and forecasting by researching, gathering data, synthesizing and analyzing information, and making recommendations. Conducts inventory assessments and reviews. Manages the food production management software. + Ensures safety and compliance with the University Sanitarian and the Environmental Health and Safety Office per Monroe County Department of Health guidelines.Develops, implements, and measures policies and directives for food safety and nutrition.Develops and monitors food safety training such as Allergens and Serv Safe Certifications, Basic Food Safety, and First Aid. Collaborates with the leadership to ensure proper equipment operation and maintenance. Ensures all food production equipment is utilized according to manufacturer's instructions. Possesses knowledge of special diets and allergens and uses knowledge to influence decision-making. + Develops and maintains knowledge of current industry best practices. Other duties as assigned. **Minimum Education & Experience:** + Associate degree in Culinary Arts or equivalent such as a certificate from a leading culinary program and five years of experience as an executive chef in an operation with large-scale production required. + or an equivalent combination of education and experience. **Knowledge, Skills & Abilities:** + Strong communication and interpersonal skills required. + Ability to manage projects, and design and implement new programs required. + Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries required. + Strong organizational, time management, and problem-solving abilities. Strong attention to detail required. + Ability to exercise independent judgment and follow established protocols and procedures required. + Strong financial acumen required. + Compliance and policy management knowledge related to the food service industry required. + Knowledge of health and safety regulations required. + Knowledge of allergens and sanitation regulations required. + Knowledge of culinary, baking, and pastry techniques required. + Strong customer service skills required. + Experience working with a diverse population, including students preferred. + Previous leadership experience, including team managementpreferred. **Licenses and Certifications:** + Servsafe certification (Food Manager, Food Handler, Allergens, Workplace modules) within 12 months of hire required. + Certified Foodservice professional (CFSP), Master Certified Food Executive (MCFE), Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC)preferred. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Classes). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates for all persons consistent with our values and based on applicable law. Notice: If you are a **Current** **Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals At the University of Rochester, we commit to diversity, equity, and inclusion and united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

Full-time Description Our Mission Our mission is to leverage the power of food to end hunger and build healthier communities. Our Vision We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region. The Foodlink Way Act With Compassion Take Responsibility Be a Team Player Listen, Learn, Adapt Job Title: Sous Chef #2 Department: Kitchen Reports to: Executive Chef Supervises: Prep Cooks Status: Salary, Exempt, Full-Time Job Level: (8) Manager Updated: March 2025 BACKGROUND: The Foodlink Community Kitchen prepares and delivers thousands of meals and snacks daily to students in school, after-school and summer settings in the City of Rochester, which has one of the highest child poverty rates in the nation. Through collaborative partnerships, we help families access healthy, scratch-made meals for their children. The kitchen also houses the Foodlink Career Fellowship--Foodlink's one-of-a-kind culinary training program that prepares individuals for middle-skills careers with a living wage in the regional food industry, and increases the self-sufficiency, well-being and food security of our Fellows. The Foodlink Community Kitchen is at a pivotal point to expand into Senior Meals while still producing 10,000 meals and snacks per day for children. Sous Chef #2 will be an instrumental leader to help take the kitchen to the next level of services offered to the community through the oversight of the Senior Meals Production. SUMMARY The Sous Chef #2 (SC2) is responsible for Senior meal production while their counterpart Sous Chef #1 is responsible for Early Childhood and student meal production. Together they produce over 12,000 meals daily for 100+ seniors and children program sites across Monroe County. The SC2 works hands-on with the kitchen staff, spending 85% (34hr/wk) of their time on physical kitchen assignments (recipe execution, storage space organization, cleaning tasks etc.) and the remaining 15% (6hr/wk) on administrative and organizational tasks. In conjunction with the Executive Chef and Sous Chef #1, the SC2 works to ensure total oversight of daily prep lists, operational planning, resulting in high quality food being made on time. KEY RESPONSIBILITIES Start Up-Foodlink currently does not have Senior Meals Contracts but will in the coming months. To ensure we can hit the ground running with a new initiative the following responsibilities fall to the SC2. · Shadow the current vendor to understand current meals, menus, and requirements of the Senior Meals Contract · Serve as an interim supervisor at the offsite location as needed during the transition period. · Working with the Executive Chef and COO build out a staffing pattern for the Senior Meals Production team. · Develop SOPs with SC1 and Executive Chef to integrate Senior Production into an already very busy kitchen · Work with the Director of Kitchen Programs to understand the customer base and contract requirements. Culinary Acumen and Kitchen Operations · Assists Executive Chef in developing menus for Senior Meal Programs that meet or exceed nutritional guidelines, constructing flavorful, creative recipes that encourage students to clean their plates · Leads by example, physically and emotionally, fostering a productive, positive culture in the kitchen. Actively works to engage team members. Acts as a mentor and guide to all colleagues but especially those i in the Kitchen · Fosters a learning environment in the kitchen, working side-by-side with production staff and fellows - must be able to articulate complex culinary procedures to all skills levels in the kitchen · Continually monitor the execution of recipes and course correct/ use a teaching moment when necessary · Lead necessary culinary training with kitchen staff, showing cooks how to appropriately develop flavor, interpret recipes and understand the proper order of operations in recipe execution · Overseeing Porters and Dishwashers to maintain storage spaces, cleanliness, sanitation and complete daily walk throughs People Management · Responsible for interviewing, hiring, training, and on boarding kitchen production staff for the Senior Meals in collaboration with HR, and Kitchen leadership team. · Conduct quarterly conversations and goal settings. Maintain accurate and timely personnel reports and works in collaboration with Human Resource to ensure effective personnel management · Reviews and approves timecards and payroll on a bi-weekly basis. Manages PTO requests and schedules. Tracks tardiness and absenteeism as necessary · Maintains a safe work environment at all times. Follows all safety procedures and abides by company policies · Manages inventory pulls for each recipe to assure processes are followed and correct quantities are available for recipes Requirements QUALIFICATIONS · Culinary Arts Degree from an accredited culinary program or equivalent experience. ServSafe or other Food Safety Management Certification required. · Minimum of five (5) years' experience as Chef de Partie (Kitchen Supervisor, Line Lead, Station Chef etc.) at a high volume, complex foodservice operation; high-touch customer service environment experience highly desirable. Non-profit experience is a plus. · Must have a commitment and capacity to both ensure high quality food production and develop high quality staff; this includes progressive leadership skills, solid customer service skills, strong math, communication and organizational skills. · Ability to use computerized food ordering and planning system and experience with Microsoft applications. · Advanced knowledge of nutrition and food trends with a focus on quality (fresh, local, and in-season) · Expert knowledge of production, sanitation, and food cost controls We are actively seeing a diverse pool of candidates for this position and strongly encourage applications from candidates of color. SALARY AND BENEFITS This is a full-time position paid on a salary basis, range starting at $60,406-$67,945.00 per year. Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars. In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service. Certain positions, depending on their responsibilities and at the approval of Human Resources, are eligible for a personal cell phone usage stipend. This position is eligible for a Class I personal cell phone usage stipend, paid biweekly at a rate of $24. The value of the stipend is based on Foodlink budget and is subject to change at any time. This is not a reimbursement program. 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. While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required. Diversity, Equity, & Inclusion Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others. Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences. Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist. Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees' differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission. Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions. Salary Description $60,406-$67,945.00

Lock 34 Bar & Grill in Lockport, NY is looking for one sous chef to join our strong team. Our ideal candidate is attentive, motivated, and engaged. Responsibilities Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Promote, work, and act in a manner consistent with the mission of Lock 34 Bar & Grill Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Suggest food items, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special functions. Including new ideas and items. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous training of kitchen employees. Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's protocol. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Career minded mentality. Ability to lead a team and work well with others. Qualifications Experience working as a sous chef or chef (3 years minimum) High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Individual will prepare a la carte menu items and mise en place in a timely manner while maintaining the highest possible quality standards. Individual is responsible for preparing all products assigned for their work station by the Executive Chef as it related to each station. Works under the direction of the Executive Chef and Sous Chef on a daily basis. ","identifier

Head Cook - Overnight Camp Reports To: Camp Director Department: Camp/Property/Outdoor Status: Exempt Head Cook - Camp Seven Hills, Holland, NY JOB DESCRIPTION ABOUT GIRL SCOUTS: Are you mission-driven, looking to work in a dynamic team environment, and influence the lives of girls? If so, take the time to check out Girl Scouts of Western New York. Since 1912, Girl Scouts has empowered girls to develop the skills and the voice to become successful and productive citizens. Girl Scouting builds girls of courage, confidence and character, who make the world a better place. If you'd like to be part of this exciting, empowering, and valuable experience, we encourage you to apply. We look forward to hearing from you! POSITION SUMMARY: To prepare and serve all camp meals in compliance with GSUSA, NYDOH, OSHA, Food Bank of Western New York and ACA standards and regulations. Actual salary will be based on applicant's experience ESSENTIAL FUNCTIONS: Attend mandatory supervisors weekend in May (date and time to be determined) Develops professional goals for the summer that will help support and meet GSWNY's mission and camp goals. Plan menus that are nutritionally balanced for both “regular” and “vegetarian” type eaters, staff and campers alike. Serve 3 meals a day plus snack and assure that all meals are served on time. Assist with food preparation and serving of all meals. Assist with all aspects of maintaining a clean kitchen. (i.e.: washing pots and pans, sweeping and mopping of floor, removal of trash) Overseeing and assisting with filling out cookout requisitions. Provide the same quality of food for all the sessions of camp. Work with the Health Supervisor to accommodate campers and staff with dietary restrictions, special needs or food allergies. Maintain confidentiality in compliance with HIPPA. Work within the budget set by camp. Make purchases in consultation with the Camp Director or in his/her absence the Assistant Camp Director. Check food delivery against food orders. Keep accurate records of all kitchen items, food purchases, appliance repairs and food returns throughout the summer. Utilize products from the Food Bank of Western New York whenever possible. Supervise kitchen staff: 2 Assistant Cooks (when applicable), 3 Kitchen Aides and 1 Dinging Hall Manager (when applicable). Complete mid and end of season evaluations for direct reports. Plan daily work schedules for kitchen staff, according to time preparation and serving of all meals. Please adhere to NYS, OSHA and Federal labor laws regarding number of hour's staff under 18 can work. (maximum of 8-10 hours) Establish and maintain procedures for snack, cookouts, overnights and extended trips. Maintain kitchen and food storage areas in compliance with GSUSA, ACA, OSHA, Food Bank of Western New York and NYSDOH standards and regulations. Note: All cookout food that needs to be refrigerated must be placed in a cooler with ice. All meats used in cookouts must be pre-cooked. (i.e.: chicken, beef, hamburger, bacon, etc.) Work with Program Director to coordinate meals around special events (i.e.: Green Eggs and Ham breakfast). Make an inventory of food supplies during the last weeks of camp and order accordingly, so as not to have a remaining inventory at the end of the season. Submit a final report of all inventories and records (i.e.: menus, meals served, food purchased, etc.) at the end of the season to the Camp Director. Ensures the proper use and care of all equipment. Lead by example. Emphasize safety. Follow all ACA, GSUSA, OSHA, Food Bank and NYSDOH standards and regulations. Participates in all aspects of camp including pre-camp, open house and post camp. Attends staff meetings when scheduled/necessary. Apply behavior management techniques to conflicts with children when necessary. Report incidents/accidents to supervisor or health supervisor immediately. Report suspected child abuse to supervisor immediately. Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Accepts other responsibilities as deemed necessary by the Camp Director. Additional Requirements: Ability to handle sensitive information and maintain confidentiality; Strong analytical skills and problem-solving abilities; Ability to project a high level of professionalism at all times; Ability to articulate organizational mission and its importance with passion and conviction, and in a manner that resonates with the listener; Commitment to diversity and ability to interact with diverse populations; Strong time management skills with ability to work independently and effectively prioritize duties and tasks. Capacity to manage stress effectively and work well under pressure; Excellent oral and written communication skills and the ability to communicate clearly; Proven capability to work in a collaborative, service-focused environment; Capacity to work well with others in a congenial and effective manner; Ability to effectively manage and foster relationships with council staff, volunteers within the camp community; Subscribe to the principles of the Girl Scout Movement and become a registered member of GSUSA; Successfully pass the required background checks at hire and thereafter; Maintain reliable transportation to and from home and work; If travel is required, must possess a valid driver's license, meet minimum state auto insurance requirements, and meet the insurance carrier's requirements for coverage. Assist the campers in emergency situations. Lift 35 pounds. Possess strength and endurance required to maintain constant supervision. Demonstrate sensitivity to the needs of campers. Demonstrate enthusiasm, sense of humor, patience, self-control and ability to adapt well to changing situations. Participate in structured and unstructured activities. Accept and follow directions both in verbal and written form. Hours & Travel: Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Must be willing to work in an outdoor setting and in inclement weather. Experience & Qualifications: Willingness to abide by the policies and practices of the Girl Scouts of Western New York Inc. High school diploma or equivalent. Experience in quality and quantity cooking, food managing, maintaining food inventory within budget. At least 2 years supervisory experience. At least 2 years in operating a full working kitchen. Is familiar with all NYSHD, OSHA and NYSLL regulations and law. Must have sound judgment in anticipating and preventing accidents, and act calmly and quickly during emergencies. Certified Sex Offender Registry and Criminal Background Checks will be completed for personnel file. Demonstrate the ability to guide/supervise children and adults. Desire and ability to work with and relate to children and peers in an outdoor environment. Current certification in Responding to Emergencies and CPR or individual is willing to complete certification course during designated training day. Prior camp experience and/or interest in the Girl Scout Camping program. Willingness to place the needs of girls and camp above personal desires. Good health and stamina necessary to work in the camp setting. The acceptance of irregular work hours. The acceptance and understanding that employment is at a resident (overnight) camp. GIRL SCOUT MEMBERSHIP: All Employees of Girl Scouts must maintain an active, annual membership in Girl Scouts of Western New York. This membership must be renewed annually, and all newly hired employees are expected to enroll with GSWNY within the first 30 days of their employment. BENEFITS: [SEASONAL EMPLOYEES] Girl Scouts of Western New York seasonal camps are subject to the Federal and New York State exemption laws under Section 13(a)(3) of the Fair Labor Standards Act. Seasonal staff working at camp may be paid in accordance with this exemption. Seasonal employees are not eligible for company-sponsored group benefits. GSWNY is also very grateful to have many partnerships offering special deals and incentives at local businesses to GSWNY employees throughout Western New York. HOW TO APPLY: Interested parties should submit their resume and application by visiting the Girl Scouts of Western New York application system website at: [ATS LINK]. EQUAL OPPORTUNITY FOR ALL: Girl Scouts of Western New York celebrates diversity in all forms and is committed to creating an inclusive, collaborative and supportive environment for all. All employment decisions are based qualifications, merit, performance and the needs of the organization. As an equal opportunity employer, GSWNY does not discriminate on the basis of any qualified applicant's race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, military or veteran status or any other groups or persons protected by federal, state or local law.

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $21.75 - $23.25 / hour EARN A BONUS UP TO $500! Hiring immediately! Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests. As a Sushi Lead Cook, you will lead by example helping your team to fine-tune their culinary skills, grow their careers, and fuel their passion for food. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. What will I do? Assist in overseeing kitchen staff, educating and sharing food passion Lead by example, setting the tone for an efficient work pace Prioritize tasks in the kitchen to ensure items are prepared on time and efficiently Fully understand the sushi station operations and accurately forecast restaurant and guest needs Comply with applicable State Restaurant Health Codes and Regulations Required Qualifications 2 or more years' experience working as a line cook Experience making sushi and other types of Japanese cuisine Knife skills Food safety and quality assurance knowledge Enthusiasm for and knowledge of relevant ingredients and cuisine Preferred Qualifications Associate's or bachelor's degree in culinary arts Experience leading a team Highly proficient with cutting and working with whole fish Confident working in an open kitchen At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * 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. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

The French Pub is actively looking for innovative cooks or an exceptional chef to help enhance and expand our restaurant. We seek individuals with strong leadership skills, a hospitable mindset, and a hands-on approach to overseeing a professional kitchen. Responsibilities: Create menus and daily specials Manage kitchen team Ability to jump in and take over for any station Up-to-date knowledge of techniques and recipes Ensure that plates are prepared accurately and presented impeccably. Check the freshness of food stocks and throw out items. Knowledge of accounting and budgeting Oversee inventory control and place orders Familiarity with sanitation At least three to five years working in a professional kitchen Additional requirements: Able to walk or stand for long periods. · Great cooking skills and attention to detail · Leadership and management skills · The ability to manage a budget and keep accurate records · Good organization and communication skills · The ability to work under pressure · The ability to inspire others and help them develop · Innovation in your cooking: customers want to see something different WE OFFER GREAT BENEFITS: Paid time off Bonus 401K Retirement Plan No late nights Off most major holidays The highest wages in the area We are looking for "full-time" people with ambitious standards.challenging environment - if you are looking for an opportunity to earn great money and grow as a professional French Pub may be the place for you.