Chef Jobs in Elwood, NY

Join the Elicit family! Our Breweries are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth in a cool, fast paced, high energy environment. The CHef will be responsible for mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. Responsibilities ADMINISTRATIVE Responsible for the execution and development of all company SOP Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures Oversee all ordering duties for food, paper, and cleaning supplies Work to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members Work to establish a talent pipeline through succession planning Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining Interview, select and train all BOH In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution Approve all expenditures for all facility related repairs and maintenance Analyze real time sales data and food cost to make tactical decisions affecting near term profitability KITCHEN Oversee and manage the kitchen during prep and service ensuring that service runs smoothly In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food Ensure safety and proper sanitation procedures amongst all staff. Ensure all food production standards are met both for the beer hall and private events (large scale) Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers maintain necessary certifications Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant Responsible for the development of the Sous Chefs in leadership, training, and technical skills Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in. Requirements 5+ years' managerial experience in a high-volume restaurant required Experience with back of house administrative and managerial duties a must Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Food Handler's Certification required Proficient in Microsoft Word and Excel Ability to demonstrate quick thinking and adaptability in a constantly changing environment Have interpersonal skills to deal effectively with all business contacts Work varied shifts, including weekends and holidays Able to effectively communicate in both written and oral forms Experience with cost and labor management software a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Job Details Pelham - Pelham, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Plume of Feathers, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Stonehouse Pizza & Carvery, we love our pizzas, we love our roasts, but mostly we love our people. If you fancy a pizza the action, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

divp class="MsoNormal"Anthony Scotto Restaurants is currently looking for an bExecutive Chef /bfor one of our Fine Dining restaurants./pp class="MsoNormal"At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe./pp class="MsoNormal"All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs./pp class="MsoNormal"______/pp class="MsoNormal"The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. /pp class="MsoNormal"bUNPARALLED COMPENSATION amp; BENEFITS/b/pul li class="MsoNormal"Industry-leading salaries/li li class="MsoNormal"Revenue based quarterly bonuses- Our success is your success!/li li class="MsoNormal"United Health Care Oxford - medical Insurance with company contribution/li li class="MsoNormal"Dental and Vision Insurance/li li class="MsoNormal"401K/li li class="MsoNormal"Paid Time Off/li /ulp class="MsoNormal"bHIGH LEVEL OF RESPONSIBILITY:/bbr/ We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing amp; inventory, daily financial reporting amp; management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back!/pp class="MsoNormal"bHAVE YOUR VOICE HEARD:br/ /bAnthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously./pp class="MsoNormal"bQUALIFICATIONS:/b/pul li class="MsoNormal"Certified Executive Chef (CEC) preferred/li li class="MsoNormal"Bachelor's degree in the culinary arts/li li class="MsoNormal"Food Protection Certificate/li li class="MsoNormal"Ability to manage an entire kitchen./li li class="MsoNormal"Budgeting skills to control costs/li li class="MsoNormal"Incredible food preparation abilities/li li class="MsoNormal"Ability to handle multiple tasks at once./li li class="MsoNormal"Deep knowledge of fine dining and industry leading trends/li li class="MsoNormal"Impeccable time management skills/li li class="MsoNormal"Creative menu knowledge and development skills/li /ulp class="MsoNormal" /pp class="MsoNormal"Anthony Scotto is a proud Equal Opportunity Employer./pp class="MsoNormal" /pp class="MsoNormal"More details about Anthony Scotto Restaurants can be found by visiting ***********************************************

Assists Exec Chef and is responsible for daily oversight of the culinary operation for the property. Will supervise and coordinate the production of buffets, a la carte, banquets, pastry, and any other special functions. Essential Functions Assume operational responsibility of culinary division in absence of the Executive Chef. Assists the Executive Chef with departmental human resource functions. Maintains a clean and sanitary environment, ensuring compliance with all local and state codes. Supervise and participate in the activities of all outlet and banquet kitchens, including all food preparation and ware washing. Coordinates the activities of all kitchens with all operating departments to ensure the overall success of the conference center. Writes menus for buffets, a la carte, banquets, and other functions. Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff. Reviews daily agenda sheets. Establishes specific objectives for culinary staff. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Prepares and provides required reports to the Executive Chef. Understand and assist with maintaining budgeted Food and labor COS. Mentor and train staff on new recipes, menus, production systems and sanitation standards. Assist Chef in Food /Menu Development with knowledge in Seasonal items, Food Trends and Versed in Ethnicity Cooking I.e., American, Italian, Asian. Latin etc., High Standards in Goals of Menu. Mindful of Food Cost, Rotation and Validate Expiration of Products, report and Return Food Products that are not acceptable for Consumption upon delivery and Stocking. Assist Chef with Labor Control thru Punch in Punch Outs and Enforcing Breaks. Schedule for BEO's Pop Ups, Customer counts, Proactive with PTO's, Sick and Vacations which reflects Labor and Scheduling. Sanitation, maintain a high standard of Cleanliness thru out the Kitchen Operation, report any Malfunctions with Kitchen Equipment, organize all equipment, and always keep floors safe and clean and dry, walk ins Grocery, produce, meat fish produce, frozen goods in organized and clean. SAFETY observation, first aid kit, emergency situations, hazardous Conditions, up to date with CPR, TIPS, Food Safety Certified NYS Assist in all Protocol of Human resource assignments to staff, i.e., Sexual Harassments, and all forms necessary to maintain employment with the Company. Position Requirements Minimum Knowledge: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Formal Education and Job-Related Experience: This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience. Culinary degree or ACF certification preferred: Three years supervisory experience required. License, Registration, and/or Certification Required: Serve Safe Certified.

Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria • Ensure: o Kitchen organization and cleanliness provide a safe environment for all employees and guests o Workplace Safety guidelines, policies, and SOPs are followed daily o Food Safety guidelines, policies, and SOPs are followed daily o HACCP guidelines, policies, and SOPs are followed daily o All internal audit guidelines, policies, and SOPs are followed daily o Guidelines, policies, and SOPs are followed daily Key Accountabilities • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided • Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed • Monitor and review HACCP logs • Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures • Support management team with taking monthly inventory • Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention • Attend all meetings of the day • Report all accidents and injuries in a timely manner • May perform other duties and responsibilities as assigned Food Programs • Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner • Follow Guckenheimer' s food standards guidelines • Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments • Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards • Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff • Train and supervise staff • Supervise proper uniform standards following the employee handbook and established account guidelines • Assist in staff reviews, coaching sessions, and disciplinary actions. • Ensure that all training standards are met and documented for direct hires Customer Service • Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions • Interact with customers and resolve customer complaints in a friendly and service-oriented manner. • Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial • Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels • Maintain and monitor labor with business forecasts and the budget • Ensure that food cost meets budgetary goals each week Retail • Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client • Supervise the proper presentation of food • Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served • Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment • Come to work properly dressed according to the dress code • Employee must be able to work under pressure and time deadlines during peak periods • Work in a standing position for long periods of time (up to 8 hours) • Reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds • Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELEDD COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Returning UsersLog Back In Sodexo is seeking an Executive Chef 2 to lead the culinary operations at NYP Westchester in Bronxville, NY. This dynamic role is responsible for overseeing kitchen operations, ensuring high-end food quality, and managing both front-of-house (FOH) and back-of-house (BOH) teams. The Executive Chef 2 will report to the Client Executive and supervise approximately 15 union food service employees, including cooks, cashiers, and food service workers. This position offers a Monday-Friday schedule, with no weekend service. This is an exciting opportunity for a culinary professional looking to lead a high-end operation with a focus on quality, efficiency, and team management. If you have the experience and passion for delivering top-tier food service, we invite you to apply! What You'll Do * Lead daily kitchen operations, including meal preparation, presentation, and service quality. * Ensure high-end retail food service that meets client expectations. * Supervise and manage unionized kitchen and food service staff, fostering a productive work environment. * Serve as a backup for the Retail Manager when needed, overseeing cash handling, customer service, and overall retail operations. * Open and manage kitchen operations, ensuring all processes run smoothly from startup. * Maintain food safety and sanitation standards, ensuring compliance with health and safety regulations. * Collaborate with the client and Sodexo leadership to ensure culinary excellence and customer satisfaction. * Monitor inventory, ordering, and cost controls to maintain budgetary targets. * Train and develop staff to enhance service standards and operational efficiency. 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 * Previous experience as an Executive Chef or in a high-volume culinary leadership role. * Strong knowledge of union environments and experience managing union employees. * Experience in high-end retail food service is highly preferred. * Strong financial acumen, including experience with cash handling and cost controls. * Ability to oversee both FOH and BOH operations and step in as Retail Manager when required. * Knowledge of kitchen startup and operational openings is a plus. * Excellent leadership, communication, and problem-solving skills. * ServSafe certification or equivalent food safety certification preferred. 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!

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Chef De Cuisine- Marriott Stamford Hotel & Spa Job Description Job Category - Food & Beverage Location 243, Tresser Boulevard, Stamford, CT 06901 Schedule Full-Time Relocation - No Position Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Executive Sous Chef at Willow Creek | Exclusive Semi-Private Golf in Long Island, NY Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range $65k-$70k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

Ubicación: Rockville Centre Long Island NY - Nueva York Tipo de trabajo: Tiempo completo , Medio tiempo Pago: $17-$19 por hora (Basado en experiencia) Ahora estamos contratando para el puesto de cocinero Aplica en línea hoy Buscamos un cocinero con experiencia y que disfrute su trabajo para unirse a nuestro equipo. El candidato ideal para este puesto debe tener experiencia previa en la preparación de deliciosas hamburguesas y otra clase de comidas, disfruta trabajando en un ambiente de restaurante con bastante movimiento y es capaz de seguir instrucciones y de realizar múltiples acciones al mismo tiempo efectivamente. Si tiene experiencia en la industria de restaurantes y le apasiona la buena comida, envíenos una solicitud hoy mismo. Parrilla Freidora Acabado Responsabilidades del cocinero Estarás entrenando en todas las estaciones de la cocina.Las responsabilidades de un miembro de BOH incluyen: Medir y mezclar los ingredientes para preparar algunos ingredientes del menu siguiendo las recetas. Colaborar con el jefe de la cocina y los cocineros para preparar comidas durante nuestro horario de comedor. Mantener inventarios de alimentos precisos. Almacenar adecuadamente los alimentos a las temperaturas adecuadas. Rotar los artículos de stock según los procedimientos establecidos (FIFO). Reabastecer las estaciones para los turnos posteriores. Asegurarse de que el área de preparación de alimentos y la cocina estén limpios y desinfectados durante y al final de su turno Cualificaciones laborales Preferiblemente 2 años o más de experiencia como cocinero. Capaz de leer tickets en inglés y seguir recetas y protocolos. Gran conocimiento de los procedimientos adecuados de manipulación de alimentos. Capaz de trabajar en equipo en un ambiente de cocina con bastante movimiento. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $17.00 - $19.00 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. -We believe, love, serve, and eat organic and sustainable foods in our restaurants. -We believe in foods we can pronounce, no funny business here. -We know that fresh, vibrant, clean food served in a fun place can make the world smile. -We came together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that grow up the way nature intended. From produce that is free of pesticides and GMOs. to poultry and eggs that aren't limited to cages. to proteins that are grass-fed and humanely raised. Drinks that are composed of natural flavors. We are dedicated to great-tasting grub with no funny business-we will serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.

Job Details Southport Restaurant Corp - Southport, CT Full TimeDescription NEW CONNECTICUT LUXURY BOUTIQUE PROPERTY SEEKING EXECUTIVE CHEF TO LEAD CULINARY EXPERIENCE NEW OPENING by Greenwich Hospitality Group/Delamar Hotel Collection Greenwich Hospitality Group is seeking an experienced and passionate Executive Chef to launch and lead the culinary operations of the group's newest restaurant concept, Dandelion, set to open in Spring/Summer 2025 in Westport, CT! ABOUT DANDELION At Dandelion, we are dedicated to bringing the warmth and vitality of the Mediterranean sun to your table. Our mission is to celebrate the vibrant flavors, and rich culinary diverse traditions of the region, offering a modern approach on the timeliness ‘cuisine du soleil.' THE ROLE The Executive Chef will oversee all culinary aspects of the restaurant's a la carte dining, featuring Aegean-influenced Mediterranean cuisine, as well as the property's banquet events (the 1,300 sq. ft. private event room can accommodate up to 80 guests for any type of event or celebration). He/she will collaborate with Greenwich Hospitality Group's Executive Chef-Partner to create an outstanding guest culinary experience by inspiring, developing and adapting seasonally minded menus. THE IDEAL CANDIDATE - has in-depth knowledge of Mediterranean cuisine (Greek/Turkish focus) and techniques, including both traditional cooking and current regional trends - has experience operating and cooking with wood burning ovens - is seasoned in cooking from scratch with fresh ingredients - has a genuine passion for sustainability - develops and maintains relationships with the people that grow, harvest, raise and produce our food - is self-motivated and team-oriented, with a proven ability to lead and inspire team members to always take the guest experience to the highest level Candidates should have a minimum 15 years' experience in a lively, a la carte dining setting, with at least 5 years' experience at the Executive Chef or Chef de Cuisine level. A culinary degree is strongly preferred. Luxury hotel experience is a plus. This is a full-time, salaried position, starting at $100k based on experience, plus a comprehensive benefits package, including relocation assistance. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit ghgrc.com Job Types: Full-time, Part-time Pay: From $100,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Breakfast Chef at the the Plume of Feathers, you will master our menu, with your food being the reason guests keep coming through our doors! You'll thrive in a fast-paced service, working together as one team. Does this sound like you? Join us at Stonehouse Pizza & Carvery, we love our pizzas, we love our roasts, but mostly we love our people. If you fancy a pizza the action, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Dental, and Vision Insurance Life Insurance Paid Time Off Profit Sharing