Chef Jobs in Colonie, NY

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks. Job Title: Sous Chef Department: Food & Beverage Reports To: Manager Specialty Room Chef/Manager Marketplace FLSA Designation: Exempt License Type: Non-Gaming Salary: $65,000 to $80,000 Essential Job Functions: * Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests * Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control * Engages in preparation/cooking for food items * Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity * Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met * Ensures sanitation and safety programs are strictly adhered to * Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft * Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production * Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free * Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it's equipment and other areas of the restaurant * Must stay abreast of all emergency protocols * Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage * Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace * Participates in interviewing and selecting candidates * Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food * Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed * Communicate on a consistent basis with all managers to keep them abreast of department activities * Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect * Display and encourage teamwork in the department * Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image * Perform all other duties as assigned Qualifications: * Minimum of 3 to 4 years of culinary experience * Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production * Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry * May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard's and specifications * Ability to communicate effectively with guests, Team Members and management in both written and verbal form * Ability to operate kitchen equipment * Requires reading and math skill for recipes and measurements * Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members * Ability to handle high pace production * Must be able to positively accept constructive criticism and be willing to continuously improve * Ability to manage time effectively with minimum supervision Working Conditions: * Must be able to lift up to 25 lbs frequently and 50 lbs occasionally * Visual range must include near and far distances * Auditory range must include immediate environment * Must be able to move about property and kitchen areas easily * Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required * Regularly required to stoop or kneel and stand for long period of time * Must be able to coordinate multiple tasks at once * Must be able to work in extreme hot and cold temperatures * Must be able to handle high stress in the work environment and turn stress into high energy * Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes

span class="jobdescription"pb Salary: 80-85k/b/p p bOther Forms of Compensation:/b /p pb Pay Grade: 13/b /p p /p pspan style="font-size:14.0px"span style="font-family:Arial, Helvetica, sans-serif"Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. /span/span/p p /p pspan style="font-size:14.0px"span style="font-family:Arial, Helvetica, sans-serif"ub About Levy/b/ubr/ The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. /span/span/p divdiv style="padding:10.0px 0.0px;border:1.0px solid transparent"div style="font-size:16.0px;word-wrap:break-word"h2 style="font-size:1.0em;margin:0.0px"Job Summary/h2 /divdivpspan style="color:#ff0000"Executive Sous Chef - NYRA, Levy Restaurants/span/p pSupport culinary operations for NYRA's horse racing facilities in New York, working under the direction of the Director of Operations and assisting in the overseeing of the Culinary departmental units including hourly culinary supervisors/cooks/etc./p p- Saratoga Race Track - 267 Union Ave, Saratoga Springs, NY 12866br/ - Aqueduct Race Track - 11000 Rockaway Blvd, Jamaica, NY 11420br/ - Belmont Park (opening 2026*) 2150 Hempstead Turnpike, Elmont, NY/p p /p pAs an bExecutive Sous Chef/b with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down./p pu Detailed Responsibilities/ubr/ * Executes menus in accordance to brand standardsbr/ * Maintains recipes to meet core standardsbr/ * Ensures that team members consistently deliver heartfelt hospitality to every guest, every timebr/ * Ensures team members have the tools necessary to complete their jobsbr/ * Ensures show quality standards are maintained at all timesbr/ * Regularly obtains feedback from clients and guests to improve operationsbr/ * Supports and communicates Levy initiativesbr/ * Responds and assist in any departmental guest service issuesbr/ * Holds team accountable to steps of service to deliver great guest servicebr/ * Executes preventive maintenance schedule as set forth by Director of Operationsbr/ * Conducts daily walkthroughs in culinary areas for each eventbr/ * Continually gains culinary expertisebr/ * Practices proper product control and handling of all inventory and equipmentbr/ * Achieves daily sales and assigned cost goalsbr/ * Ensures that all security, safety, and sanitation standards are achievedbr/ * Employs good safety and sanitation practicesbr/ * Forecasts and adequately schedules team members to meet operational needs and desired targetsbr/ * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsbr/ * Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbookbr/ * Displays a positive attitude towards team membersbr/ * Interviews, hires, trains, and develops team members according to Levy guidelinesbr/ * Conducts regularly scheduled meetings to ensure lines of communication are open between management and team membersbr/ * Promotes a cooperative work climate, maximizing productivity and moralebr/ * Uses all performance management tools to provide guidance and feedback to team membersbr/ * Assists fellow team members when necessarybr/ * Mentors Sous Chefs to improve their skills and leadership abilitiesbr/ * Other duties and responsibilities, as needed/p pu Job Requirements/ubr/ * A culinary degree is preferredbr/ * Ability to taste and evaluate food and beverage productsbr/ * Able to communicate effectively with the management team, guests, and team membersbr/ * Team builder and ability to successfully manage and develop a teambr/ * Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet/p /div/div/divpb Curious about Life at Levy? Check it out: a href="************************************************ Culture/a/b/p p /p pLevy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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./p pbr/ 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./p pbr/ 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./p pApplications are accepted on an ongoing basis. /p pb At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered./b/p p /p ul li Medical/li li Dental/li li Vision/li li Life Insurance/ AD/li li Disability Insurance/li li Retirement Plan/li li Flexible Time Off Plan/li li Holiday Time Off (varies by site/state)/li li Associate Shopping Program/li li Health and Wellness Programs/li li Discount Marketplace/li li Identity Theft Protection/li li Pet Insurance/li li Commuter Benefits/li li Employee Assistance Program/li li Flexible Spending Accounts (FSAs)/li /ul pb Levy maintains a drug-free workplace./b/p pb Req ID: 1352290/b/p pb Levy Sector /b/p pb[[Cust_clntAcName]]/b /p pspan style="color:#ffffff"bSAMANTHA L BRANDENBURG /b/span/p pspan style="color:#ffffff"b[[req_classification]] /b/span/p /span

All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards. • Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community. • Support interdepartmental staff relationships by fostering partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip staff to participate in comprehensive stewardship of the Food Services Department. • Support systems for inventory control over food, equipment and other budgeted items. • Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget. • Foster an environment where volunteers feel valued both as contributors and as people. • Support and engage in the hiring of quality candidates for intern positions. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. • Intentionally pursue opportunities for personal growth and development. • Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual. Training Expectations: • Must obtain ServeSafe Certification within 6 months unless already certified Camp or Job Specific Working Conditions: • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when training staff in the proper cleaning methods. • May involve both administrative work as well as an active role in the kitchen. • For camp specific, if applicable, see attached document Education: • Some college education preferred or experience from a professional culinary institute preferred Qualifications and Experience Required For The Job: • Work experience in the food service industry preferred • Experience in training and leading teams preferred • Demonstrate understanding of Young Life ministry, strategy and mission • Experience in organizing and prioritizing tasks • Experience in managing the administrative aspects of the Food Service department. • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Lake Champion is located in south central New York between the Catskill and Pocono Mountain ranges. We are 90 miles from New York City, the largest city in the country. We operate all year long serving multiple churches, para-church organizations and young life groups. On-camp housing options may be available to camp staff with a great opportunity to live in Missional Community. Lake Champion has a unique relationship with our local Young Life area, and volunteer leadership opportunities are available. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards. • Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community. • Support interdepartmental staff relationships by fostering partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip staff to participate in comprehensive stewardship of the Food Services Department. • Support systems for inventory control over food, equipment and other budgeted items. • Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget. • Foster an environment where volunteers feel valued both as contributors and as people. • Support and engage in the hiring of quality candidates for intern positions. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. • Intentionally pursue opportunities for personal growth and development. • Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual. Training Expectations: • Must obtain ServeSafe Certification within 6 months unless already certified Camp or Job Specific Working Conditions: • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when training staff in the proper cleaning methods. • May involve both administrative work as well as an active role in the kitchen. • For camp specific, if applicable, see attached document Education: • Some college education preferred or experience from a professional culinary institute preferred Qualifications and Experience Required For The Job: • Work experience in the food service industry preferred • Experience in training and leading teams preferred • Demonstrate understanding of Young Life ministry, strategy and mission • Experience in organizing and prioritizing tasks • Experience in managing the administrative aspects of the Food Service department. • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Lake Champion is located in south central New York between the Catskill and Pocono Mountain ranges. We are 90 miles from New York City, the largest city in the country. We operate all year long serving multiple churches, para-church organizations and young life groups. On-camp housing options may be available to camp staff with a great opportunity to live in Missional Community. Lake Champion has a unique relationship with our local Young Life area, and volunteer leadership opportunities are available. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Line Cook / Sous Chef Create an Experience Power's Irish Pub is a family run business that knows our success is due to the commitment of our employees and wants to return that commitment to our employees. We strive to make the entire employment experience beneficial for you. "Treating employees like family" is easy to say, but we want to add meaning to that phrase. Everyone we hire will be afforded opportunity to learn, grow, and promote within our company. Do you already have experience? We can help you get to the next level. Line cooks learn to be head cooks, sous chef, kitchen manager and executive chef. Power's Inn and Pub serves everything from pub food to chef's creations. The Barn at Power's hosts weddings, retirements, and other events both buffet and full plated for over 100 people. Line Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. (Sous Chef) Create dishes for specials and potential new menu items. (Sous Chef) Adapt menu items for changing ingredient supplies, pricing or other concerns. Our commitment to our employees means benefit packages as well. Full time and serious part time employees can get health, dental, retirement as well as paid time off. Whether you are just looking for earning some spending money over the summer, starting a career, or even just getting a great resume entry and a letter of reference, we have a spot for you. Full time employees work 35-40 a week while part time employees enjoy the enhanced benefits if they work over 20 hours a week. Come join our team! Line Cook Qualifications/Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Education and Experience Requirements: High school diploma or GED One to two years of experience as a line cook, restaurant cook, or prep cook Certificate in Culinary Arts preferred Experience with various cooking methods and procedures Familiar with industry best practices You can apply right online, and we will be in touch shortly! View all jobs at this company

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Albany Int'l Airport F&B Advertised Compensation: $62,592.00 to $76,501.00 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Nearest Major Market: Albany

Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls. Job Duties Costing and ordering of all food and non-alcoholic beverages Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products Think clearly, remaining calm and resolving problems using good judgment Maintain safety standards at all times Train, supervise, and coach all kitchen staff according to company standards Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company Monitor and coach staff on maintaining consistency in food quality Applying constant educational and corrective measures when managing the culinary staff Constantly utilize controls to minimize food and supply waste and eliminate theft Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline Skills/Qualifications B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts Minimum four years of culinary management experience, preferably upscale restaurant experience Well developed leadership qualities Ability to work well under pressure In depth knowledge of the front of the house and its workings Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency in ordering, menu costing and labor forecasting Extensive knowledge in local and worldly cuisines Exceptional guest relations skills Computer skills Ability to work a flexible schedule Ability to motivate employees to be proficient at their jobs Benefits: 401K with employer match Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week HSA option available Supplemental insurance policies through AFLAC available Paid vacation, sick time and holidays Employee discount on food Salary Range - $70,000 - $75,000

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

The Restaurant Sous Chef assists the Chef in all kitchen operations and oversees the Restaurant Culinary operations. Assuring kitchen cleanliness, assuring kitchen employees are meeting health department standards, checking food inventories, and preparing lists for executive chef to order on a daily basis, seeing that each menu item is prepared according to company standards, checks inventory for needed supplies. Helps the Chef train kitchen staff, makes sure all orders are received and placed in storage using our guidelines, makes sure all orders coming in are correct and mistakes are corrected according to our agreement with our vendors, responsible for creating daily specials, scheduling all kitchen employees, managing kitchen staff and dishwashers. Works with the Restaurant Chef and the Restaurant Manager to assure that payroll costs are kept to budgetary standards. Salary: $25 to $27 per hour based on experience, incentive program based on performance. Benefits: Matching 401K Paid Vacation Paid Sick Hotel Discounts Career Development and Advancement Opportunities 50% off Meals during working hours Health insurance and life insurance.

Located in the idyllic town of Washington in Connecticut, Mayflower Inn & Spa is an exquisite country retreat, nestled in 58 acres of beautifully landscaped gardens and woodland. Just two hours' drive from New York City, it is renowned as one of northeast America's most distinguished luxury hideaways. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside. Job Description Step into the culinary spotlight as our Executive Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests. * Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends. * Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. * Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen. * Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance. * Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability. Qualifications * Prior experience as a Chef de Cuisine or Executive Sous Chef. * Minimum 5-8 years' culinary experience in established restaurants and/or catering companies. * Experience in a luxury hotel, Michelin rated restaurant preferred. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Overview of Position: A Culinary Extern is primarily responsible for preparing assigned food items while gaining practical experience in a professional kitchen setting. They must follow recipes and portion control guidelines set by the Executive Chef and are also responsible for maintaining a clean and safe work environment. Externs may be asked to perform a variety of kitchen duties as part of their learning experience. **Windham Mountain Club provides two externship opportunities per year: one at The Windham Grill and one at Foodhall. Both are only for the CIA spring semester (Jan - April). Job Duties: The list below best represents many tasks you will be asked to perform during your employment at Windham Mountain Club; it is not intended to be an exhaustive list of responsibilities and duties. Develop a working knowledge of regulatory requirements for food handling, sanitation and safety. Assist in operating the grill, fryer, steam table, and other kitchen equipment, as well as baking, wrapping, and food assembly. Help set up with the proper amount of product to ensure a smooth working line. Prepare fresh fruit, vegetables, sandwiches, salads, roast meats, soups, and desserts under supervision when necessary. Assist in cleaning fryers, ovens and ranges when needed. Properly store all food products. Assist in receiving deliveries, storing and rotating all stock areas. Assist the chef during busy times, including barbecues, banquets/cocktail parties, or other events. Perform periodic inventory tasks. Assist with preparations for end of season operational transitions. Job Qualifications: Must be clean, neat and very organized. Must be familiar with kitchen tools, utensils, and equipment. Must be able to follow directions thoroughly and accurately. Must be able to regularly lift up to 50 pounds and to remain standing for an entire work shift. Must have hands-on experience in food preparation and service (gained through culinary school or relevant work experience). Must be able to handle a stressful, noisy and crowded work environment. Must be comfortable interacting with both staff and guests in a friendly and helpful manner.

Brimstone Bakery in Sharon Springs, NY is looking for one assistant chef to join our team. We are located on 922 Chestnut St. Our ideal candidate is self-driven, motivated, and reliable. Responsibilities Set up and stock lunch station with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail The commitment is for 4-5 days a week, 6-8 hours a day. We look forward to receiving your application. Thank you.

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required. Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below. Functions: Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation Prepare all necessary menu items in accordance with established standards Determine quantity of all food needed in meal preparation Follow recipes Use proper food preparation and handling techniques Prepare substitute items to meet resident's individual needs Serve meal using portions listed on menu Cover, date and label all leftovers and stores properly Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food Direct functions of one or more workers who assist in preparing and serving meals Discard expired food Compile and maintain records of food as assigned Take inventory of supplies and equipment as assigned Receive and store food supplies, using FIFO Method (First in First Out) Ensure all supplies and equipment are kept in a clean/sanitary condition Wash pots, pans, dishes, utensils, and other cooking equipment Wash floors, walls, and linoleum in kitchen, dining room, and food storage area Update Dietary Cards Assist in training new employees Use proper infection control techniques and protective equipment as needed Promote a culture of safety Manage dietary personnel in absence of Food Service Director Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families Participate in quality improvement activities (QAPI) as requested Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times Stay and work beyond scheduled shift if needed to meet needs of patients Qualifications: Must be at least 18 years or older. Experience in a culinary environment, large volume food preparation and service is preferred. Knowledge and Skills: Demonstrates organizational and critical thinking skills Effective interpersonal and communication skills Ability to be patient while interacting with challenged or difficult residents Ability to work independently, problem solve and make decisions as necessary Ability to create a resident-centered environment Ability to react decisively and quickly in emergency situations Knowledge of policies and procedures and state and federal regulations Required Responsibilities: Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees. Core Competencies: Caring/Compassion Accountability Dependability Adaptability/Flexibility Effective Communication Detail Oriented Confidentiality Team Player Dedication Physical Demands Shoe the amount of time on-the-job in the following physical activities by checking the appropriate boxes below. Amount of Time None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Stand x Walk x Sit x Talk or hear x Finger, handle or feet x Push/pull x Stop, kneel, crouch or crawl x Reach with hands and arms x Taste or smell x This job requires that force be exerted by weight being lifted, carried, pushed, or pulled. Show how much and how often by checking the appropriate boxes below. None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Up to 10 lbs x Up to 20 lbs

Line Cook - Cello Job Type: Full-Time About Us: Cello is a seasonally inspired restaurant where the menu changes almost daily, driven by the freshest ingredients and a love for creative, thoughtful food. Our mission is to be a restaurant that nourishes our community through a high level of hospitality, food and service. That community starts with our team & we are seeking a talented Line Cook to be a part of it! About the Role: As a Line Cook, you'll be an essential part of our kitchen, helping to execute our ever-changing menu with precision and passion. This is a great opportunity for someone who thrives in a fast-paced, creative environment and is eager to learn, grow, and cook with the best seasonal ingredients. Responsibilities: Execute daily menu items with consistency, quality, and efficiency. Set up and stock stations with all necessary ingredients and prep work. Work cleanly and stay organized during busy services. Collaborate with the kitchen team to maintain a smooth, high-energy flow. Ensure food safety, sanitation, and proper handling of ingredients. Assist in prep work, ingredient sourcing, and kitchen maintenance. Bring a positive attitude and a willingness to learn! What We're Looking For: Some prior kitchen experience is great, but passion and work ethic matter most! Excitement for seasonal, ingredient-driven cooking. Ability to work in a fast-paced, team-oriented environment. Strong knife skills and a basic understanding of cooking techniques. A reliable, positive, and hardworking attitude. A love for good food and a desire to grow as a cook! What We Offer: Competitive hourly pay based on experience. Opportunity to work with incredible seasonal ingredients and learn from a talented team. Supportive, team-oriented kitchen culture-no egos, just good food and good people. A chance to grow within the restaurant as we evolve. Work-life balance (we respect your time and energy). How to Apply: If you love cooking, want to work with amazing ingredients, and are excited to be part of a restaurant that values creativity and teamwork, we'd love to hear from you! Send your resume and a short note about why you'd be a great fit to ********************** Cello is an Equal Opportunity Employer and does not discriminate based on race, sex, age, color, religion, national origin, marital status, veteran status, disability status, or any other basis.

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

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

Brimstone Bakery in Sharon Springs, NY is looking for one catering assistant chef to join our 12 person strong team. We are located on 922 Chestnut St. Our ideal candidate is self-driven, punctual, and reliable. Responsibilities Assist chef with catering events. Ideal candidate will have great knife skills, attention to detail and organized. Qualifications Prior two years professional experience. Must be organized, clean, efficient and professional. We are looking forward to hearing from you.