Chef Jobs in De Witt, NY

At St. Camillus, we're Centered on Celebrating our Employees, our team is what makes St. Camillus such a great place to work! We are currently hiring a Sous Chef to join our team! Responsibilities The primary purpose of this position is to prepare foods according to recipes and production tallies and in accordance with all food safety and sanitation regulations. This position works closely with the Executive Chef, as part of a team to provide nutritionally adequate meals to Residents and Patients of the facility. The responsibilities include but are not limited to: All employees are expected to perform any work that is needed as determined by a supervisor or manager. This position primarily involves the following duties and responsibilities: Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation. Ensures all deadlines are met in food production based on production orders. Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and merchandising requirements. Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service oriented manner. Relays relevant comments directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers. Consistently exhibits the ability to keep up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor, when supplies or product are low. Supervise hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Assist with other functions and duties as assigned. Qualifications Associate's degree or equivalent from Culinary or technical school; or 1 - 3 years of related experience and/or training; or equivalent combination of education and experience. Supervisory experience preferred. Other Qualifications: Food Handler's Permit; ServSafe training and certificate as required by applicable state and county. Employee Benefits: Daily Pay No Mandated Shifts Generous Paid Time Off Affordable Health/Dental/Vision Plans Company Funded Life Insurance and Health Reimbursement Account Retirement Plan Tuition Reimbursement On the Centro Bus Line Free parking On-site cafeteria Why work for St. Camillus? Our Mission : The Centers at St. Camillus is a non-denominational, not-for-profit organization dedicated to caring for life through a broad range of health care services. Our Vision : To be the provider of choice for compassionate and innovative care If you are interested in joining a team of professionals who are committed to providing high quality services in a caring environment, we want to hear from you! EOE/Affirmative Action Employer Visit our website at *******************

Catering Chef DEPARTMENT: Food & Beverage FLSA STATUS: Full-Time, Exempt VENUE: The Oncenter COMPENSATION: $60,000+/Annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions. ESSENTIAL DUTIES AND RESPONSIBILITIES * Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service. * Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets. * Coordinate with event planners, sales teams, and clients to customize menus for specific events. * Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees. * Manage kitchen staff, providing guidance, training, and leadership. * Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards. * Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation. * Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices. * Stay up to date on culinary trends and innovations to elevate the convention center's offerings. * Assist in hiring and onboarding processes, including interviewing, orientation, and training. * Direct, develop, and coach departmental personnel in line with organizational policies and laws. * Implement corrective action procedures in collaboration with Human Resources. * Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE * Certificate from accredited culinary school, college or technical school; and * Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or * Equivalent combination of education and experience. SKILLS YOU'LL NEED * Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment. * Ability to use, maintain, and train others to use food service and kitchen equipment. * Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry. * Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system. * Ability to work well in a team-oriented, fast-paced, event-driven environment. * Ability to interact with all levels of staff, including management. * Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette. * Ability to make professional, independent, and good judgment decisions within proper policy and procedures. * Ability to work under limited supervision - independently and as part of a team. * Ability to work nights, weekends, and holidays depending on event needs. CERTIFICATIONS, LICENSES, REGISTRATIONS * ServeSafe certification required. PHYSICAL ABILITIES * Must be able to walk/stand/sit for long periods of time. * Ability to work in a noisy, fast-paced environment. * Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Opportunity: Executive Chef Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Your Growth Path Director of Food & Beverage - Regional Director of Food & Beverage Your Focus * Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. * Establish priorities and assign production and preparation tasks to staff to execute. * Review daily menu specials, banquet event orders and inventory food items for daily use. * Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. * Ensure quality of products received. * Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. * Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. * Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. * Assist catering department with developing special menus for functions; meet with clients as requested. * Review sales and food cost daily and ensure that excess items are utilized efficiently. * Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. * Follow sustainability guidelines and practices related to HHM's EarthView program. * Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. * Perform other duties as requested by management. Your Background and Skills * Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef. * Expertise in food product, presentation, quality and preparation along with menu concept and design. Work Environment and Context * Work schedule varies and will include working on holidays and weekends. * Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It Source: HHM Hotels

ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. create daily menu specials and receive feedback from General Manager/Restaurant Chef. 6. Communicate both verbally and in writing to provide clear direction to staff. 7. Take physical inventory of specified food items for daily inventory. 8. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 10. Ensure that staff report to work as scheduled; document any late or absent employees. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service staff to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Assist The Restaurant Chef in menu development and execution. 18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. 19. Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. 22. maintain hotel policies and standards. 23. Perform any other job-related duties as assigned. 24. Comply with attendance rules and be available to work on a regular basis. We are an equal opportunity employer

A busy family of four is seeking a full-time chef for their home on the Upper West Side. The schedule for this role is Monday through Friday, and the chef will be responsible for the preparation of lunch and dinner daily. The family eats lunch around 12pm and dinner around 6pm. The chef should be flexible to cook for approximately one dinner party per week, with dinner served around 8:30pm. This couple enjoys healthy eating, and would like to find a chef who can cook organic, clean, light, and delicious food. One of the principals is a vegetarian who enjoys Indian, Mexican, Chinese, and Thai cuisines, among others. The other principal prefers more simple foods, with a focus on chicken as the main protein, so the chef should be comfortable with preparing different meals to suit their preferences. The family also has two children, ages four and one- the family is seeking a chef who truly enjoys cooking for children and is willing to cater to their preferences as well. Responsibilities Preparation of lunch and dinner daily, with meals and snacks left in the fridge for the weekend Grocery shopping and keeping the home stocked with staples Kitchen and pantry organization Working with a "clean as you go" mentality, as the family eats most meals in the kitchen and would prefer the chef to depart right after the meal is served. There is no housekeeper in the home after dinner service, so the chef should be comfortable cleaning up after themselves Management and training of the housekeepers with regards to kitchen upkeep Qualifications Professional demeanor- the kitchen is the center of the home, and the family seeks to keep a serene environment despite how busy things get Sunny disposition and positive attitude Discreet and quiet True team player- helpful and proactive in asking other staff how they can assist during downtime Great balance of creativity, and willingness to stick with client preferences Requirements Covid vaccinated US work authorization NYC based; the family is not considering relocations at this time Salary and Benefits $125-200k annually, DOE Full benefits including health insurance NYC based with no summer relocation

A busy family of four is seeking a full-time chef for their home on the Upper West Side. The schedule for this role is Monday through Friday, and the chef will be responsible for the preparation of lunch and dinner daily. The family eats lunch around 12pm and dinner around 6pm. The chef should be flexible to cook for approximately one dinner party per week, with dinner served around 8:30pm. This couple enjoys healthy eating, and would like to find a chef who can cook organic, clean, light, and delicious food. One of the principals is a vegetarian who enjoys Indian, Mexican, Chinese, and Thai cuisines, among others. The other principal prefers more simple foods, with a focus on chicken as the main protein, so the chef should be comfortable with preparing different meals to suit their preferences. The family also has two children, ages four and one- the family is seeking a chef who truly enjoys cooking for children and is willing to cater to their preferences as well. Responsibilities Preparation of lunch and dinner daily, with meals and snacks left in the fridge for the weekend Grocery shopping and keeping the home stocked with staples Kitchen and pantry organization Working with a "clean as you go" mentality, as the family eats most meals in the kitchen and would prefer the chef to depart right after the meal is served. There is no housekeeper in the home after dinner service, so the chef should be comfortable cleaning up after themselves Management and training of the housekeepers with regards to kitchen upkeep Qualifications Professional demeanor- the kitchen is the center of the home, and the family seeks to keep a serene environment despite how busy things get Sunny disposition and positive attitude Discreet and quiet True team player- helpful and proactive in asking other staff how they can assist during downtime Great balance of creativity, and willingness to stick with client preferences Requirements Covid vaccinated US work authorization NYC based; the family is not considering relocations at this time Salary and Benefits $125-200k annually, DOE Full benefits including health insurance NYC based with no summer relocation

We are seeking an experienced Executive Chef for a popular and high-volume restaurant in Ithaca, NY. This leadership role is ideal for someone with a strong background in seafood and grill cuisine, passionate about crafting exceptional dining experiences. Key Responsibilities: Lead kitchen operations, ensuring the highest standards in food quality and presentation Develop seasonal menus, leveraging fresh, local ingredients Manage and mentor a team of culinary professionals, fostering a positive and productive kitchen environment Oversee food costs, inventory control, and budgeting Ensure compliance with health and safety regulations Qualifications: Minimum of 5 years of experience as an Executive Chef or similar leadership role in a high-volume restaurant Expertise in seafood and grill preparations Proven ability to manage food and labor costs effectively Strong leadership, communication, and organizational skills Culinary degree preferred but not required If you're passionate about culinary excellence and ready to lead a dynamic team in a thriving environment, we'd love to hear from you! Apply today to take the next step in your culinary career.

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit https://www.ithaca.edu/human-resources/employee-benefits-wellness In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at ************** or *************************. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit ***************************************************************** In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

The Statler Hotel at Cornell University announces a temporary opportunity for a Sous Chef to join our Culinary Team. Our Statler Family: We are a team of hospitality professionals who proudly lead the premiere collegiate lifestyle hotel, welcoming the world to the cherished gathering place for those who love Cornell University. We challenge thinking, while connecting and cultivating people. Our actions are driven by a collective aspiration to build a culture of collaboration, celebration and excellence. Our mission is to provide uniquely crafted experiences through personalized connections that will inspire future leaders who will change the world of hospitality. Your role as a Temporary Sous Chef on our Culinary Team: * Assist Executive Chef with leading and supervising the Back of House (BOH) team during daily operations. * Assist in creating menus to be used for our meetings and events, along with oversight of food production and preparation. * Collaborate with Meetings and Events management team to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area. * Train and teach our staff, students, and Front of House (FOH) teams about food safety, kitchen protocols, and cost control. * Foster relationships with local purveyors. * Support labor cost management through proper schedule writing and ensure labor costs are being maintained to budgeted percentages. This role will need to understand human resource management systems and use them effectively. * Your role as a member of the Statler Hotel's Management Team: Statler Hotel managers are expected to lead with hospitality. We connect with each member of our staff, ensuring staff feel welcomed, comfortable and important. We strive for self-mastery, accepting of ourselves and others, demonstrating empathy, and gratitude. We lead with a servant heart, practicing the fundamentals of LEAD (listen, educate, action and deliver). We engage, intentionally giving our time, talent and heart to those we lead, making sure everyone on our team feels significant, leveraging the power of encouragement. We use a coaching style of leadership, utilizing SMART goals and extending grace as we motivate employees to do their best. We create stories and memorable experiences to inspire our staff. What we are looking for in a Temporary Sous Chef: We are seeking candidates who have the right combination of college education, food & beverage management experience and job skills to be an effective manager and leader in a busy, upscale restaurant operation. * Associate's Degree and two to four years' experience in a hotel/restaurant leadership role are preferred. * Highly motivated, dynamic individual with a professional demeanor and superior customer service skills, indicative of a AAA rated Four Diamond hotel. * Proven ability to assume responsibility, act decisively, and lead staff. * Excellent oral and written communication skills. * Must be driven and energetic with excellent customer service, teamwork and leadership skills. * Must be organized and able to multi-task. * Ability and enthusiasm to coach, mentor and train students as well as other inexperienced staff. * Computer skills, proficient with Microsoft Office Suite. * Professional demeanor fitting of a high end, four-diamond hotel property. Join Us & Apply Today! This position is full-time for up to 6 months, based in Ithaca, NY. This position is not currently eligible for benefits. If interested in applying, we welcome you to include a cover letter with your application to highlight your interest and experience for the position. No visa sponsorship is available for this position. University Job Title: Temporary Food Service/Kitchen Worker Job Family: Temporary Auxiliary Services Level: No Grade - Hourly Pay Rate Type: Hourly Pay Range: Refer to Posting Language Remote Option Availability: Onsite Company: Contact Name: Lisa Rhoads Job Titles and Pay Ranges: Non-Union Positions Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria: * Prior relevant work or industry experience * Education level to the extent education is relevant to the position * Unique applicable skills * Academic Discipline To learn more about Cornell's non-union staff job titles and pay ranges, see Career Navigator. Union Positions The hiring rate of pay for the successful candidate will be determined in accordance with the rates in the respective collective bargaining agreement. To learn more about Cornell's union wages, see Union Pay Rates. Current Employees: If you currently work at Cornell University, please exit this website and log in to Workday using your Net ID and password. Select the Career icon on your Home dashboard to view jobs at Cornell. Online Submission Guidelines: Most positions at Cornell will require you to apply online and submit both a resume/CV and cover letter. You can upload documents either by "dragging and dropping" them into the dropbox or by using the "upload" icon on the application page. For more detailed instructions on how to apply to a job at Cornell, visit How We Hire on the HR website. Employment Assistance: For general questions about the position or the application process, please contact the Recruiter listed in the job posting or email ********************. If you require an accommodation for a disability in order to complete an employment application or to participate in the recruiting process, you are encouraged to contact Cornell University's Office of Institutional Equity and Title IX at voice **************, or email at accommodations@cornell.edu. Applicants that do not have internet access are encouraged to visit your local library, or local Department of Labor. You may also request an appointment to use a dedicated workstation in the Office of Talent Attraction and Recruitment, at the Ithaca campus, by emailing ********************. Notice to Applicants: Please read the required Notice to Applicants statement by clicking here. This notice contains important information about applying for a position at Cornell as well as some of your rights and responsibilities as an applicant. EEEO Statement: Cornell University's history of diversity and inclusion encourages all students, faculty and staff to support a diverse and inclusive university in which to work, study, teach, research and serve. No person shall be denied employment on the basis of any legally protected status or subjected to prohibited discrimination involving, but not limited to, such factors as race, ethnic or national origin, citizenship and immigration status, color, sex, pregnancy or pregnancy-related conditions, age, creed, religion, actual or perceived disability (including persons associated with such a person), arrest and/or conviction record, military or veteran status, sexual orientation, gender expression and/or identity, an individual's genetic information, domestic violence victim status, familial status, marital status, or any other characteristic protected by applicable federal, state, or local law. Cornell University embraces diversity and seeks candidates who will contribute to a climate that supports students, faculty, and staff of all identities and backgrounds. We strongly encourage individuals from underrepresented and/or marginalized identities to apply. Qualified protected veterans as defined in the Vietnam Era Veterans' Readjustment Assistance Act (VEVRRA) and qualified disabled individuals with disabilities under Section 503 of the Rehabilitation Act have rights in the application process and in employment under federal law. We also recognize a lawful preference in employment practices for Native Americans living on or near Indian reservations in accordance with applicable law. 2025-04-17

Cafeteria Full Time New Hire $500 sign on bonus + Under the supervision of the Manager or Supervisor, assists in preparation and service of all menu items as needed, following recipes and procedures to maintain quality and consistency. Practices safe food storage and handling while keeping area sanitary and organized. Maintains and records all related paperwork as required. Displays a positive attitude and courteous service to patients, staff and visitors. **ESSENTIAL FUNCTIONS** + Prepares all hot food items that require use of the grill, convection oven, deep fat fryer, rapid cook oven, proofer/oven and combi oven following proper cooking instructions + Prepares items in accordance with recipe standards. Maintains quality and consistency of foods prepared + Demonstrates ability to serve food using proper utensil and portion control standards in a courteous and professional manner + Recognizes the importance of proper food storage, food handling and personal hygiene. Ensure that food storage temperatures are adequate. Ensures proper preparation, holding, service and storage is done in accordance with NY State Health Department regulations and department HACCP standards + Maintains a safe, sanitary and efficient work area. Maintains cleanliness and sanitation of equipment; ensures equipment is operable and reports malfunctions + Demonstrates effective customer relations skills. Displays a positive, upbeat attitude; smiles and ensures fast, accurate, polite, and courteous service to all guests. Has experience with a POS System. + Presents positive image of self and department through appropriate attire and conduct (proper uniform) + Recognizes the importance of good attendance and promptness. Strives to minimize absences and tardiness + Consistently recognizes and demonstrates the ability to stay on task and work independently without frequent supervision or direction of duties + Willingly accepts job assignments and changes in routines as deemed necessary for efficient operation of department. Job title changes include but not limited to: cook, server, cashier, stocker or utility. MINIMUM QUALIFICATIONS + High school diploma or GED preferred. Previous food and customer service experience preferred + Strong interpersonal skills **PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS** + Medium work. Requires continual and repetitive motions including lifting, bending, stooping, twisting. Prolonged walking and standing. _The above statements are intended to describe the general nature and level of work being performed by people assigned to this_ _classification._ _They are not to be construed as an exhaustive list of duties so assigned._ Pay range: $16.20 - $23.50 Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location. **Our Commitment to Diversity and Inclusion** Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate for this position is $20.00 to $22.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation (*************************************************** . ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. **Job Responsibilities** Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. Ensure cleanliness and high sanitation standards are maintained at all times Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** Two to three years? experience in a related culinary position Candidate will possess two to three years of post-high school education, preferably a culinary degree Advanced knowledge of the principles and practices within the food profession Experiential knowledge required for management of people and/or problems Excellent oral, reading, and written communication skills Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. \#FH-300 **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

+ We are hiring immediately for full time NIGHT SOUS CHEF positions. + Address: Colgate University - 13 Oak Drive, Hamilton, NY 13346. Note: online applications accepted only. + Schedule: Full time schedule. Days and hours may vary; PM shifts. More details upon interview. + Requirement: Previous sous chef experience is preferred. + Sign-On Bonus: FT Sign-On Bonus - $500, paid out at $100 at the completion of 30 days, $150 at 60 days, and $250 at 90 days. + Pay Range: $22.00 per hour to $25.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1392220. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Appl ication Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due t o the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: + Opportunities for Training and Development + Retirement Plan + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: + Medical + Dental + Vision + Life Insurance/AD + Disability 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 Maryland, Washington State, or to be performed Remotely, click here (************************************************************************************************* for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. 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.

Catering Chef DEPARTMENT: Food & Beverage FLSA STATUS: Full-Time, Exempt VENUE: The Oncenter COMPENSATION: $60,000+/Annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions. ESSENTIAL DUTIES AND RESPONSIBILITIES Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service. Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets. Coordinate with event planners, sales teams, and clients to customize menus for specific events. Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees. Manage kitchen staff, providing guidance, training, and leadership. Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards. Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation. Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices. Stay up to date on culinary trends and innovations to elevate the convention center's offerings. Assist in hiring and onboarding processes, including interviewing, orientation, and training. Direct, develop, and coach departmental personnel in line with organizational policies and laws. Implement corrective action procedures in collaboration with Human Resources. Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE Certificate from accredited culinary school, college or technical school; and Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or Equivalent combination of education and experience. SKILLS YOU'LL NEED Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment. Ability to use, maintain, and train others to use food service and kitchen equipment. Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry. Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to interact with all levels of staff, including management. Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette. Ability to make professional, independent, and good judgment decisions within proper policy and procedures. Ability to work under limited supervision - independently and as part of a team. Ability to work nights, weekends, and holidays depending on event needs. CERTIFICATIONS, LICENSES, REGISTRATIONS ServeSafe certification required. PHYSICAL ABILITIES Must be able to walk/stand/sit for long periods of time. Ability to work in a noisy, fast-paced environment. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Opportunity: Executive Chef Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Your Growth Path Director of Food & Beverage - Regional Director of Food & Beverage Your Focus Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. Establish priorities and assign production and preparation tasks to staff to execute. Review daily menu specials, banquet event orders and inventory food items for daily use. Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current. Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items, test and write recipes. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Assist catering department with developing special menus for functions; meet with clients as requested. Review sales and food cost daily and ensure that excess items are utilized efficiently. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Follow sustainability guidelines and practices related to HHM's EarthView program. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management. Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design. Work Environment and Context Work schedule varies and will include working on holidays and weekends. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It About Us HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law. To see other opportunities at this location, click here.

JOB OVERVIEW: Responsible for assisting in all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. create daily menu specials and receive feedback from Executive Sous Chef. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear direction to staff. 7. Take physical inventory of specified food items for daily inventory. 8. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 10. Ensure that staff report to work as scheduled; document any late or absent employees. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service staff to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Assist The Executive Sous Chef in menu development and execution. 18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. 19. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. 22. maintain hotel policies and standards. 23. Perform any other job related duties as assigned. 24. Comply with attendance rules and be available to work on a regular basis. We are an equal opportunity employer

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: * Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. * Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. * Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. * Help to arrange daily operations to ensure the success of culinary teammates. * Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. * Motivate, encourage, and support staff performance through hands-on coaching and training. * Guarantee culinary team members accurately and efficiently complete required production for service stations. * Assist with operational logistics, including food transportation, set-up, and break-down. * Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. * Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. * Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. * Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. * Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. * Attend all required training sessions, including allergy, foodborne illness, and safety training. * Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. * Other duties as assigned. Required Qualifications: * High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. * Superior organization and time management skills. * Detail-focused and excellent attention to detail. * Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. * Adept food handling and food safety skills, HACCP execution, and allergen knowledge. * Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. * Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. * Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. * Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. * Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: * Additional education and experience, including collegiate/university food service and catering. * ServSafe Certification. * Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at ************** or *************************. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: * Healthcare including vision and dental * Generous Paid Time Off Policies * 403B Retirement Savings Plan with Matching Employer Contribution * EAP * Flexible Work Plans * Educational Benefits * Career-Enhancing Trainings * For an overview of our benefit offerings, please visit ***************************************************************** In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate for this position is $20.00 to $22.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities * Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. * Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage * Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. * Ensure cleanliness and high sanitation standards are maintained at all times * Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Two to three years' experience in a related culinary position * Candidate will possess two to three years of post-high school education, preferably a culinary degree * Advanced knowledge of the principles and practices within the food profession * Experiential knowledge required for management of people and/or problems * Excellent oral, reading, and written communication skills * Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. #FH-300 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Utica

* We are hiring immediately for full time SOUS CHEF positions. * Address: Colgate University - 13 Oak Drive, Hamilton, NY 13346. Note: online applications accepted only. * Schedule: Full time schedule. Days and hours may vary. More details upon interview. * Requirement: Previous culinary and customer service experience required. * Pay Rate: $23.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1407143. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: * Opportunities for Training and Development * Retirement Plan * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: * Medical * Dental * Vision * Life Insurance/AD * Disability 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 Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. 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.