Chef Jobs in Elkton, MD

Sous Chef $20.00-$26.80 Per Hour + Excellent Benefits North East, MD The Role Are you a skilled chef with a flair for leadership? Do you have the expertise to manage a kitchen team and deliver top-quality meals under pressure? If so, we have an exciting opportunity for you. We are a Christian retreat center, with group event space and a variety of program events, including summer family vacations on the Chesapeake Bay, looking to appoint an experienced Sous Chef to our growing team. You will lead the kitchen in the absence of the Executive Chef, oversee food preparation and manage ordering and scheduling. If youre ready to bring your culinary skills to an inspiring retreat setting, apply today to join our team! Key Responsibilities: Effectively train and motivate employees of diverse background and skill levels in their responsibilities of preparation, production, sanitation, guest service, and equipment use. Create food perpetration lists to communicate with team the amounts of food to cook/prepare Plan seasonal menu cycles and create weekly menus. Work with group leaders to plan menus for special events. Place food and supplies orders weekly. Oversee food preparation to ensure highest quality of both food and presentation for all Sandy Cove meals and snack breaks. Cook and prepare meals for guests and staff that meet special dietary requests Provide oversight to service in the dining room. Ensure the highest level of cleanliness and safety as well as ensure all health and safety regulations as mandated by law. Review complaints and grievances and make necessary oral/written reports to supervisor. Daily inspect all food storerooms, refrigerators, and freezers. Create and manage department schedule. The Company For nearly 80 years, Sandy Cove Ministries has been a place where millions of people have connected with God and each other. We offer year-round signature programs designed to uplift and strengthen individuals and families, including summer vacation packages and a day camp for kids. We also contract with ministries and organizations, helping them create their own impactful retreats and events on our property. All of this happens at our breathtaking location on the headwaters of the Chesapeake Bay in North East, Maryland. With 150 guest rooms in our lodge and 220 beautiful acres, we offer guests authentic hospitality and the rest and renewal they crave. The Benefits Health Insurance (Individual/Family) Dental Insurance Life Insurance LTD Paid Vacation Paid sick Paid holidays 401k with employer match Meal Privilages The Person Proven strong inter-personal and leadership skills. Ability to foresee needs and problem-solve accordingly. Ability to resolve conflict and make quick decisions. Strong computer/technology skills. Effective communication skills and ability to work in a team environment. Strong organizational skills and ability to work efficiently with minimal supervision. Ability to work under pressure and produce correct results. Required qualifications: Legally authorized to work in the United States Preferred qualifications: 18 years or older

Providence Place Senior Living is seeking to recruit an experienced Executive Chef /Director of Dining to lead the culinary team at our community located in Lancaster, PA . This is a hands-on chef role; it is responsible for leading the preparation of scratch-made meals for 150 senior residents. In addition, this position manages a team of 8-10 persons working in our dining program. The Executive Chef/ Director of Dining leads, trains and coaches the culinary team. Our goal is to delight residents with home-cooked meals, demonstration cooking, resident's recipes, cooking classes and other special treats. The Executive Chef/ Director of Dining is the hands-on Head Chef, responsible for the quality of every meal. In addition, this role provides overall management of the Dining team, including hiring, scheduling, training, and coaching. Critical Success Factors of the Executive Chef / Director of Dining: A passion for great, home-made meals Good communicator with staff and customers Strong leadership and organizational skills Significant Kitchen management experience Able to manage to a budget Outstanding customer service Able to work as part of a leadership team for the community Minimum Qualifications of the Executive Chef / Director of Dining: Experience: Significant experience in Sous chef and/or Executive Chef role Education: Culinary or Hospitality degree strongly desired General: Successful candidate will have an outgoing personality, solid communication skills and strong customer service orientation. Generous Benefits for FT coworkers: Medical, Dental, Vision, 401K plus Match, PTO, your Birthday as a Holiday, Career Path Opportunities, Tuition Reimbursement and much more! EOE Direct1

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

INENT Inc. focuses on understanding, addressing and resolving Talent Acquisition, Engagement and Management needs. The core team has over many years of experience in a variety of industries and management disciplines. We serve our clients with the highest level of service standards, never compromising our integrity and commitment to excellence. The products and services are targeted at niche markets in information technology, health care, Financial Services, government, education and other industries. Job DescriptionJob Title: Chef / IaaS Engineer Location: Wilmington, DE Duration: 12 + Months F2F required after telephonic. First 3 to 6 months I would need you onsite but then it can do a lot of remote work They are building a private cloud which some of their clients can access ll need CHEF experience Client is starting a journey to reconfigure it's infrastructure to massively scale beyond the current levels. To do this, a complete modernizing and re-envisioning of the existing service oriented infrastructure is necessary. Key architecture features of the new architecture include: • Leveraging the CQRS pattern to allow clean separation of bounded contexts and significant scaling improvements vs a traditional architecture. • Movement of the entire stack to a private cloud using OpenStack and Chef. • Cloud friendly monitoring including Appdynamics, Logstash, Spring Actuator and Nagios • Using event driven architecture to allow disparate systems to communicate in real-time without knowing about one another. o Event sourcing to ensure no event or data is ever lost. • Modern Hadoop and Spark based data warehouse. • Modern frameworks like Spring Boot/Integration/Batch, Axon, AngularJS, RabbitMQ, Hystrix and many more. • Everything Mobile first. Must Haves • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration QualificationsMust Have • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Additional Information Thanks & Regards Bhavani INENT INC *************************** ************ * 127

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.

AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured!

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Paid time off Profit sharing Training & development Vision insurance Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! TFB Catering is seeking an Executive Chef to join our talented team! Our company utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. We are a full-service Catering company that provides an exceptional experience for our clients in the area of social, corporate, and weddings. We can execute events from 20-3000! This is a great team that is growing and looking for their next leader to continue that growth. We have worked in several locations including, the Rock Lititz Campus, the Farm at Eagle's Ridge, the Conestoga House and Gardens, and all of our restaurants! Come join a fun and experienced team that loves to continue to push the bounds of what is possible! We are also building a brand-new kitchen that will be finished in early 2024! *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided IRA Parking Profit Sharing Responsibilities:-Assisting in the Research and development of new menu items-Responsible for overseeing daily and weekly prep-Training/development of staff-Responsible for inventory and ordering-Preparing menu items in cooperation with the rest of the kitchen staff-Following and maintaining food safety protocols-Communicate effectively with other Managers and departments-Assist in the preparation of both on and off-site events Requirements: -8-10+ years of experience-Team oriented attitude-Must have reliable transportation-Love of food and people-Passion for Hospitality-Technical knowledge of food and food safety-Food Save Certified -Experience with Events Compensation: $60,000.00 - $80,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo is Seeking an Executive Chef for a University in South Central Pennsylvania (Susquehanna River Valley). The successful candidate will directly impact culinary operations while supporting, training, and developing supervisors and their teams. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. What You'll Do * Direct and train cooks and utility workers. * Ensure food preparation and production meet operational standards. * Manages catering and retail areas. * Maintain customer and client satisfaction. * Financial management to include food cost and labor management. * Manage food and physical safety programs. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends; * Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff; * Excellent leadership and communication skills with the ability to maintain the highest culinary standards; * Strong coaching and employee development skills; Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all ClubCorp quality standards. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position. Reports Directly To: Executive Chef, also works for: F&B Director, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel. Directly Supervises: at least two regular Full-time kitchen staff, indirectly supervises: all cooks, prep cooks, and dishwasher/utility employees. This role pays an annual salary of $70,000-$85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 4, 2025. Responsibilities Executing the creation of menus and meal planning/production based on forecasted Member and guest counts. Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry. Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chef's suggestions and recommendations. Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chef's suggestions and recommendations. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with Members/Guests professionally, helping them with changes and last- minute requests as needed. Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily. Qualifications Prefer a minimum of 3-5 years as a Sous Chef. High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card pear state requirements. Foodservice management certification as per state requirements. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/ carrying/ pushing/ pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Paid time off Profit sharing Vision insurance Work at Annie Bailey's! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! Annie Bailey's Irish Public House is seeking an Executive Chef to join our talented team! Come be the next Executive Chef at Lancaster's most beloved Irish Public House. Located steps from downtown Lancaster City, we offer a variety of Irish cuisine and upscale pub fare in a historic setting. Come be a part of a Lancaster institution and carry our restaurant into the next 15 years! *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided Responsibilities:-Assisting in research and development of new menu items-Responsible for overseeing daily and weekly prep-Training/development of staff-Responsible for inventory and ordering-Preparing menu items in cooperation with the rest of the kitchen staff-Following and maintaining food safety protocols-Communicate effectively with other Managers -Assist in preparation of both on and off-site events -Responsible for the cleanliness of the facility Requirements: -8+ years of experience-Team-oriented attitude-Must have reliable transportation-Love of food and people-Passion for Hospitality-Technical knowledge of food and food safety-Food Save Certified is a plus-Experience with Events Compensation: $60,000.00 - $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

INENT Inc. focuses on understanding, addressing and resolving Talent Acquisition, Engagement and Management needs. The core team has over many years of experience in a variety of industries and management disciplines. We serve our clients with the highest level of service standards, never compromising our integrity and commitment to excellence. The products and services are targeted at niche markets in information technology, health care, Financial Services, government, education and other industries. Job Description Job Title: Chef / IaaS Engineer Location: Wilmington, DE Duration: 12 + Months F2F required after telephonic. First 3 to 6 months I would need you onsite but then it can do a lot of remote work They are building a private cloud which some of their clients can access ll need CHEF experience Client is starting a journey to reconfigure it's infrastructure to massively scale beyond the current levels. To do this, a complete modernizing and re-envisioning of the existing service oriented infrastructure is necessary. Key architecture features of the new architecture include: • Leveraging the CQRS pattern to allow clean separation of bounded contexts and significant scaling improvements vs a traditional architecture. • Movement of the entire stack to a private cloud using OpenStack and Chef. • Cloud friendly monitoring including Appdynamics, Logstash, Spring Actuator and Nagios • Using event driven architecture to allow disparate systems to communicate in real-time without knowing about one another. o Event sourcing to ensure no event or data is ever lost. • Modern Hadoop and Spark based data warehouse. • Modern frameworks like Spring Boot/Integration/Batch, Axon, AngularJS, RabbitMQ, Hystrix and many more. • Everything Mobile first. Must Haves • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Qualifications Must Have • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Additional Information Thanks & Regards Bhavani INENT INC *************************** ************ * 127

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Chef de Cuisine will be a positive, professional, creative with natural leadership skills. Our Chef de Cuisine team will make a big impact on coming up with dishes for our seasonal menu changes. A Chef de Cuisine on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $70,000 - $90,000 with potential bonus up to $9,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

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.

Returning UsersLog Back In Work for a company that cares for its people and offers opportunities for personal growth. Sodexo Senior Living is seeking an Executive Chef 2 for Garden Spot Village, a beautiful and growing upscale continuing care retirement community in New Holland, Pennsylvania. The organization is faith-based and emphasizes relationships and community. This Executive Chef supports the Central Kitchen and is responsible for providing meals and services for independent living residents, including various dining areas such as the Terrace Dining Room, Creamery, Bistro, and catering. Will report to the General Manager and manage a culinary team of 10. The typical schedule is from 8:00 AM to 5:30 PM, with every other weekend coverage. Special events may require schedule adjustments. What You'll Do * oversee the daily operations of the central kitchen serving our independent living residents 3 meals a day; * menu planning and food ordering and inventory; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * be hands-on and have the ability and willingness to develop and train employees; and * has knowledge of Food Management Systems/Software is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * prior culinary experience with country clubs, restaurants and / or retirement living dining; * experience supervising and training a culinary team with exceptional human resource and supervisory skill set; * a good financial acumen and strong computer skills; * an enthusiasm for working with a diverse set of people, are confident and warm; * a positive approach to tasks with a can-do attitude and impeccable attention to detail. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will oversee, mentor, and guide employees to meet company quality standards. This role includes actively managing all aspects of employee relations to ensure a positive, compliant, and collaborative work environment. As a key position in the efficient and profitable operation of the business, the Sous Chef must maintain excellent attendance and be flexible with a variable, event-driven schedule that includes evenings and weekends. Open availability, a professional appearance, strong interpersonal skills, self-motivation, and sound independent decision-making are essential. This role pays an hourly rate of $25 to $27. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 2, 2025. About the Venue Subaru Park, located in Chester, PA, is the proud home of the Philadelphia Union, the city's Major League Soccer (MLS) team. As a premier sports and entertainment venue, Subaru Park hosts the Union's home games and various other events throughout the year. The 2025 MLS Home Opener will take place on March 1st, and the season runs through October/November of this year. Working at Subaru Park provides a unique opportunity to be part of the action and support the Philadelphia Union, all while delivering exceptional service to fans in the vibrant, energetic atmosphere of the stadium. Responsibilities Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel during service. Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment (chafing dishes, sternos, china, silverware, heating lamps, cutting boards, etc.) is in place. Assist Executive Chef with kitchen record-keeping, including food inventories and ordering food products Organize employee work schedules to ensure proper coverage in all kitchen areas Measure, mix, and cook ingredients according to recipes Use various kitchen equipment (pans, pots, knives, etc.) to prepare and serve food Maintain a clean kitchen, ensuring no food debris on floors, walls, equipment, or surfaces, and maintaining cleanliness in all food production areas Provide ongoing assistance, training, and mentoring to kitchen staff, ensuring awareness of workplace expectations Promote a positive, enthusiastic, and cooperative work environment by working alongside staff Assist Executive Chef in ensuring food quality, consistency, and adherence to concept, including monitoring recipe specifications, portion controls, and kitchen timings Monitor food appearance, temperature, sanitation, and quality standards Guide and motivate kitchen employees, ensuring effective communication within the team Ensure all food safety standards are strictly followed Communicate effectively with supervisors, peers, and subordinates Make decisions, solve problems, and organize, plan, and prioritize work Evaluate work against standards to ensure quality Document personnel discipline and collaborate with Human Resources for disciplinary actions Perform additional duties as assigned by the Executive Chef Qualifications High school diploma or equivalent GED Minimum of 3 years in a similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience State-issued Health Certificate and immunizations required Technical proficiency and experience in food preparation methods Ability to interact positively with diverse personalities (co-workers, subordinates, guests, purveyors) Strong active listening and communication skills Ability to develop staff through effective training, evaluation, motivation, coaching, and counseling Ability to delegate responsibility to meet objectives and achieve results Strong problem-solving skills and ability to prioritize effectively Detail-oriented with the ability to multitask and adapt to a changing environment Self-directed and able to work in a team-oriented setting Flexible schedule, including availability for nights, weekends, and long hours Ability to stand for extended periods Clear and effective speech for communication Good sense of taste and smell Proficiency in MS Word, Excel, Outlook Ability to collaborate with kitchen staff and work independently Strong supervisory, coaching, and training skills Commitment to excellent customer service Knowledge of health and safety protocols for patrons and staff Strong written and verbal communication skills Ability to read, understand, and analyze written information Awareness of changing cooking processes Ability to repeat physical tasks with focus and concentration Proficient in basic math, including arithmetic, algebra, geometry, and statistics Knowledge of US Foods Menu Profit Pro (a plus) Professional appearance and demeanor ServSafe Certification required Knowledge of employee scheduling in a hospitality setting Ability to maintain certification in a nationally recognized sanitation program Strict adherence to sanitation standards Ability to perform repetitive physical movements with hands, fingers, and wrists Ability to bend, stretch, twist, and reach with body, arms, and/or legs Physical ability to stand, walk, lift, push, pull up to 50 lbs, and work in various weather conditions (including outdoor stadiums) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

TFB Hospitality provides restaurant management & food/beverage solutions for a la carte, banquet, & catering facilities, including: Annie Baileys Irish Public House (Downtown Lancaster, PA) Conway Social Club (Downtown Lancaster, PA) Gravie Kitchen + Commons (Lititz, PA) Per Diem (Lititz, PA) TFB Catering at Rock Lititz Studio (Lititz, PA) TFB Catering Inc. (Lititz and Lancaster, PA) The company is owned & operated by brothers Joshua & Jacob Funk with corporate headquarters located in Downtown Lancaster, PA. Work at the Rock Lititz Campus! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! TFB Catering is seeking an Executive Sous Chef to join our talented team! Our operation utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. The kitchen is located on the Rock Lititz Campus and serves locations in Lititz, Lancaster, and beyond! *compensation based on experience Hours: Varies Benefits: Paid Time Off Employee Meal Employee Outings Healthcare provided Responsibilities: -Assisting in research and development of new menu items -Responsible for organizing and overseeing daily and weekly prep -Assisting the Executive Chef in training/development of staff -Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols -Executing events both on and off site Requirements: -4+ years of experience -Team-oriented attitude -Must have reliable transportation -Love of food and people Compensation: $47,500.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Paid time off Profit sharing Tuition assistance Vision insurance Apply to join one of the fastest growing hospitality groups in Lancaster - TFB Hospitality! Annie Bailey's is seeking an Executive Sous Chef to join our talented team! Our restaurant utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with the comfort of an Irish Pub. The restaurant is located in downtown Lancaster City and provides warm, inviting hospitality to our local community and visiting patrons. We have a great team with years of experience to help grow and learn with multiple opportunities throughout the organization. *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided Responsibilities:-Assisting in the Research and development of new menu items-Responsible for organizing and overseeing daily and weekly prep-Assisting the Executive Chef in training/development of staff-Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols -Leading successful shifts Requirements: -4+ years of experience -Team oriented attitude -Must have reliable transportation -Love of food and people Compensation: $45,000.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!