Chef Jobs in Fullerton, PA

$16 / Hour Joining our Dorney Park team means you'll prepare, portion, and cook food items to quality specifications. You'll also... Cooks, cools, and prepares food items in accordance to Serv Safe specifications Ensure you are promoting our safety culture, to include use and maintenance of PPE Follow correct prepping procedures and utilize prep charts. Earn a PAID food handler certificate. Keeps work area clean, sanitary, and orderly Properly store and rotate stock. Use, maintain and clean all kitchen equipment, as well as preparation and storage areas. Follow direction from superiors, while understanding the chain of command Some of our amazing perks and benefits: Paid Training! FREE Uniforms! FREE Admission to Dorney Park and our other properties! FREE tickets for friends and family! 25% discounts on Food and 25% discounts on Merchandise! Work with people from here, near, and from all over the world!

Unidine EXECUTIVE CHEF - Quakertown, PA Salary: $80000 - $85000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1412299 Unidine Nicholas Henderson [[req_classification]]

Availability Requirement for this role: Morning, afternoon, evening (includes weekends). Age Requirement: Must be 18 years or older Time Type: Full time Pay Range: $21 - $22.50 / hour Why Work Here Working at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of. Job Description: we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc.

Job Title: Sous Chef Reports directly to: Head Chef We are looking for a skilled and motivated Sous Chef to join our culinary team. As a Sous Chef, you will play a crucial role in supporting the kitchen manager in overseeing kitchen operations, maintaining quality standards, and ensuring a smooth workflow. The ideal candidate should have strong leadership skills, culinary expertise, and a commitment to delivering exceptional dining experiences. Responsibilities: Assist the Kitchen Manager in planning and organizing daily kitchen operations Supervise kitchen staff and coordinate their tasks to ensure efficient workflow

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout the Event Kitchen. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. The Sous Chef is expected to correctly prepare all food served following Stroudsmoor Country Inn's recipes. The Sous Chef is expected to interact and communicate in a positive manner with all staff members to ensure 100% customer satisfaction. Respond respectfully and professionally to staff and guests. JOB RESPONSIBILITIES: Knowledge of Stroudsmoor Country Inn recipes. Prepare all foods following established sanitation standards, personal hygiene, and health standards. Follow (and maintain compliance with) health inspections and recommendations from the safety committee. Store food properly and safely, marking date and item. Prepare food and expedite the lunch and dinner line. Good understanding of assigned equipment. Report necessary equipment repair to the appropriate supervisor. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Complete food temperature checks. Delegate responsibilities and work assignments to staff in a positive manner. Supervise the building and ensure staff is compliant with the opening and closing procedures. Ensure staff is following safety protocols when cutting, slicing, cooking, etc. Ensure kitchen staff is compliant with proper uniform/PPE guidelines Adhere to policies and procedures as outlined in Company Handbook. Other duties as assigned. REQUIREMENTS: 5 years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Degree in Culinary science or related certificate would be a plus SCHEDULE REQUIREMENTS: 48-Hour minimal workweek (Wednesday - Sunday) Hours and days vary for flexibility to meet business needs, weekends and holidays a must. PHYSICAL DEMANDS: Ability to reach with hands and arms Ability to frequently lift and/or move ≥ 40 pounds. Frequently required to stand, walk, stoop, kneel, crouch, crawl Specific vision abilities required include close vision, distance vision, color. Ability to read, write, speak and hear.

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

The primary responsibility of the Sous Chef - Banquets is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. All duties are to be performed in accordance with departmental and Wind Creek Bethlehem LLC (“Wind Creek”) policies, practices, and procedures. Minimum Employment Requirements: 18 years of age, proof of authorization/eligibility to work in the United States. High School diploma or equivalent. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts. Maintain a professional, neat and well-groomed appearance adhering to Wind Creek appearance standards. Maintain consistent adherence to Wind Creek's customer service standards. Must be able to work varied shifts, including weekends and holidays. Specific Position Requirements: Preferred minimum of 3 years' experience in a managerial position of an upscale and/or high volume foodservice establishment. Degree or certification from an accredited culinary program preferred. Ability to fluently read, write and understand English. Must hold a current ServSafe certificate. Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc. Must have full working knowledge of POS system. Physical ability to access all areas of the property. Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned. Ability to work with others, communicate well, receive direction; review your own work. Maintain a positive attitude toward work and interface with guests in a friendly and polite manner. Ability to address stressful situations with clients with dignity and the utmost tact and politeness. Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives. Must be able to qualify for, apply for and obtain a Pennsylvania Gaming Control Board license if required. POSITION RESPONSIBILITIES Responsible for the preparation and production of menus, development and execution of recipes. Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills. Ability to relieve, assist or fill in any kitchen position as needed. Has basic product and menu knowledge as related to restaurant concepts. Has a genuine desire to lead the team in producing high quality products. Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed. Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same. Manage staff and organize department functions in accordance with company guidelines. Delegate tasks and department assignments or projects, meeting deadlines related to those assignments. Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed. Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments. Work on actual project or service to help achieve the objectives of the department. Evaluate information to render an opinion or take action based on that information that will impact the department or function. Focus on achieving the goals or objectives of the department using available resources (staff and budgetary). Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality. Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures. Interview and make recommendation of candidates for new hire Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline. Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews. Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner. Conducts skip level meetings with departmental management and line level staff. Conducts divisional/departmental staff meetings at least once per month. Develop a working knowledge of all PGCB rules, regulations and Internal Controls applicable to your position. Must read and understand Wind Creek's Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons. Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Authority to issue a complimentary in accordance with Wind Creek's Comp Matrix.

Whether you're looking for a seasonal job or an opportunity to advance your career, Saucon Valley Country Club has opportunities for you to grow. Saucon Valley Country Club (SVCC) is a picturesque private club retreat offering a myriad of exceptional recreational and social experiences with three 18-hole championship golf courses. We host a variety of events throughout the year and we need dedicated culinarians to ensure our members and guests have a delicious and memorable meal. Position Overview: SVCC is searching for Banquet and Production Cooks to join our exceptional culinary team. Led by Executive Chef Tim Rios, we are looking for motivated individuals who have experience in a high-volume kitchen. Job Duties: Set up and stocking stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow executive or sous chef's instructions. Clean up station and take care of leftover food. Stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and membership. Requirements Proven cooking experience in high-volume kitchen. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Culinary school training a plus. Professional Development: Saucon Valley Country Club is committed to your professional development and will invest in your enrollment to complete the Certified Sous Chef or Certified Culinarian certification. For over 45 years, the American Culinary Federation (ACF) has been the premier certifying body for cooks and chefs in America. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF's certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. Saucon Valley Country Club is a proud Equal Opportunity Employer. Salary Description $18-$20 an hour based on experience

SAME DAY PAY available!Come work with a great team! Will train! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. **JOB TYPE:** Full Time **LOCATION:** Central Bucks School District, in Doylestown, PA **JOB ID:** 557542 **Job Responsibilities** ? Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks ? Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. ? Cooks and prepare a variety of food according to production guidelines and standardized recipes ? Sets up workstation with all needed ingredients and equipment ? Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items ? Safely utilizes a variety of utensils including knifes ? Operates equipment such as ovens, stoves, slicers, mixers, etc. ? Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods ? Arranges, garnishes, and portions food according to established guidelines ? Properly stores food by adhering to food safety policies and procedures ? Cleans and sanitizes work areas, equipment, and utensils ? Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. ? Adheres to Aramark safety policies and procedures including proper food safety and sanitation ? Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). \#FH-100 **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

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 Kitchen Supervisor is responsible for assisting the Executive Chef and Executive Sous Chef with overall kitchen operations. The Kitchen Supervisor is responsible for preparing food and assisting in the preparation of items in various kitchen operations per company recipes and standards in a fast-paced environment. The Kitchen Supervisor is responsible for assisting in the training of kitchen staff, and providing leadership and limited guidance to other culinary team members. The Kitchen Supervisor will possess excellent technical skills and will promote a positive, enthusiastic, and cooperative work environment. The Kitchen Supervisor must adhere to high company standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas the Kitchen Supervisor must be aware of while operating in the kitchen. The Kitchen Supervisor will also assist with inventory and ordering. This role will pay an hourly rate of $20 to $22. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. This position will remain open until April 18, 2025. About the Venue PPL Center is a state-of-the-art multipurpose arena in downtown Allentown, PA and home of the Lehigh Valley Phantoms. The arena seats more than 10,000 for concerts and more than 8,500 for Lehigh Valley Phantoms professional hockey games, making it the region's largest events venue. The amenities-packed PPL Center hosts more than 150 events each year, offering something for everyone, including the Lehigh Valley Phantoms, the AHL affiliate of the NHL Philadelphia Flyers, live concerts, family shows, trade shows, youth sports, high school and collegiate events, conferences, graduations, and so many more. Responsibilities * Must demonstrate ability to meet the company standard for excellence in the areas of guest service, interaction with co-workers, and uniform standards. * Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by company policy. * Ensure a clean, safe, and pleasant atmosphere is maintained in the kitchen and other work areas always. * Maintain a positive attitude in high stress situations. * Responsible for kitchen operations with the guidance of the Executive Chef. * Display knowledge of culinary preparation skills and teach others proper preparation and food presentation. * Above average skillset leading to the provision of high quality, fresh food products in a timely manner for delivery to guests * Prepare hot and cold foods following company recipes and portioning requirements. * Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas. * Responsible for observing and testing foods to ensure proper cooking. * Responsible for reporting any maintenance required for kitchen equipment to management. * Report and safety hazards or unsafe conditions/practices to management immediately. * Assist with product rotation and monthly inventory. Reporting inventory discrepancies. * Perform other duties as assigned by management. * Report disciplinary issues, accidents, incidents, illnesses or serious performance issues to the Executive Chef, HR, or the General Manager immediately. The Kitchen Supervisor is responsible for supporting staff through mentoring and training; any disciplinary or on-going performance issues should be deferred to the Executive Chef, HR, or General Manager. * Must show demonstrated ability to meet the company standard for excellent attendance. Essential Job Functions * Ability to stand and walk for extended periods of time Qualifications * Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous 2-5 years of experience working in a supervisory capacity in a kitchen required. * Minimum 5 years of previous experience in a high volume, fast-paced kitchen environment is required * High school diploma or equivalent preferred. * Must be 18 or over. * Possess valid food handling certificate if required by state and federal regulations (or be willing to obtain one within a 60 day time-frame from date of hire). * Excellent interpersonal and communication skills and a friendly, positive attitude with co-workers, management staff, volunteers and guests. * Ability to work a flexible schedule including nights, weekends, some holidays and long hours. * Ability to prioritize tasks in a fast-paced environment. 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.

Compensation Range $16. 50 - $21. 50 / Hour Overview: Why Join Our Team: Great earnings potential Full and part-time hours available Flexible scheduling to fit your life Medical coverage starting at $12 per pay period, plus dental and vision Paid vacation and sick time No-cost Hospitality, GED and Associates Degree programs Discounted shift meals and a 25% discount when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 Career growth opportunities What You'll Do: With more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you'll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food. Your Background: Great technique: strong knife skills and a range of cooking methods set you apart Attention to detail: you know your weights, measurements and volumes Cleanliness and organization: you know where everything is, and everything has a place Team player: it takes a team to keep our kitchens moving Comfortable standing for extended periods of time, able to lift up to 50 pounds and continuously bend, reach and twist At least 6 months experience as a line cook in a full-service restaurant preferred (if you have less experience, consider Prep Cook) Must be at least 18 years old Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecakeWith more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you'll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food.

Unidine EXECUTIVE CHEF - Quakertown, PA Salary: $80000 - $85000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Unidine are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (******************************************************************************************* for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1412299 Unidine Nicholas Henderson [[req_classification]]

Availability Requirement for this role: Morning, afternoon, evening (includes weekends). Age Requirement: Must be 18 years or older Time Type: Full time Pay Range: $21 - $22.50 / hour Why Work Here Working at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of. Job Description: we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? * Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef * Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere * Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions * Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications * 2 or more years' experience as a prep or line cook * Experience leading a team * Food safety and quality assurance knowledge Preferred Qualifications * Associate's or Bachelor's Degree in Culinary Arts * Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc.

Internship Description About Us: Saucon Valley Country Club is a premier private club with a rich history of excellence in hospitality and culinary arts. As a valued member of our culinary team, you'll work alongside seasoned chefs in an environment that emphasizes quality, creativity, and hands-on learning. This is an excellent opportunity for aspiring chefs who are looking to gain real-world experience in a dynamic and fast-paced kitchen. Job Description: As a Culinary Extern, you will be an integral part of our culinary team, working under the guidance of our experienced culinary professionals. You will rotate through various kitchen stations, gaining exposure to a wide array of cooking techniques, cuisines, and service styles. Our externship program is designed to complement your culinary education with practical, hands-on experience in a high-end setting. Key Responsibilities: Assist in daily food preparation and production across different kitchen stations Learn and apply a variety of cooking techniques and skills Work collaboratively with the culinary team to ensure food quality and presentation Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines Participate in special events, banquets, and private dining services Receive feedback and guidance from senior chefs to improve and refine your culinary skills What We Offer: A structured externship program with exposure to all aspects of kitchen operations Mentorship from seasoned chefs and culinary professionals Opportunity to work at a renowned country club with a diverse culinary program, from fine dining to large-scale banquets Housing assistance Requirements Qualifications: Currently enrolled in a culinary program (Certified Externship Site for CIA externs) Passionate about cooking with a desire to learn and grow Ability to work in a fast-paced, team-oriented environment Strong attention to detail and commitment to high-quality standards Willingness to work flexible hours, including evenings and weekends

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 Kitchen Supervisor is responsible for assisting the Executive Chef and Executive Sous Chef with overall kitchen operations. The Kitchen Supervisor is responsible for preparing food and assisting in the preparation of items in various kitchen operations per company recipes and standards in a fast-paced environment. The Kitchen Supervisor is responsible for assisting in the training of kitchen staff, and providing leadership and limited guidance to other culinary team members. The Kitchen Supervisor will possess excellent technical skills and will promote a positive, enthusiastic, and cooperative work environment. The Kitchen Supervisor must adhere to high company standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas the Kitchen Supervisor must be aware of while operating in the kitchen. The Kitchen Supervisor will also assist with inventory and ordering. This role will pay an hourly rate of $20 to $22. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. This position will remain open until April 18, 2025. About the Venue PPL Center is a state-of-the-art multipurpose arena in downtown Allentown, PA and home of the Lehigh Valley Phantoms. The arena seats more than 10,000 for concerts and more than 8,500 for Lehigh Valley Phantoms professional hockey games, making it the region's largest events venue. The amenities-packed PPL Center hosts more than 150 events each year, offering something for everyone, including the Lehigh Valley Phantoms, the AHL affiliate of the NHL Philadelphia Flyers, live concerts, family shows, trade shows, youth sports, high school and collegiate events, conferences, graduations, and so many more. Responsibilities Must demonstrate ability to meet the company standard for excellence in the areas of guest service, interaction with co-workers, and uniform standards. Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by company policy. Ensure a clean, safe, and pleasant atmosphere is maintained in the kitchen and other work areas always. Maintain a positive attitude in high stress situations. Responsible for kitchen operations with the guidance of the Executive Chef. Display knowledge of culinary preparation skills and teach others proper preparation and food presentation. Above average skillset leading to the provision of high quality, fresh food products in a timely manner for delivery to guests Prepare hot and cold foods following company recipes and portioning requirements. Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for reporting any maintenance required for kitchen equipment to management. Report and safety hazards or unsafe conditions/practices to management immediately. Assist with product rotation and monthly inventory. Reporting inventory discrepancies. Perform other duties as assigned by management. Report disciplinary issues, accidents, incidents, illnesses or serious performance issues to the Executive Chef, HR, or the General Manager immediately. The Kitchen Supervisor is responsible for supporting staff through mentoring and training; any disciplinary or on-going performance issues should be deferred to the Executive Chef, HR, or General Manager. Must show demonstrated ability to meet the company standard for excellent attendance. Essential Job Functions Ability to stand and walk for extended periods of time Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous 2-5 years of experience working in a supervisory capacity in a kitchen required. Minimum 5 years of previous experience in a high volume, fast-paced kitchen environment is required High school diploma or equivalent preferred. Must be 18 or over. Possess valid food handling certificate if required by state and federal regulations (or be willing to obtain one within a 60 day time-frame from date of hire). Excellent interpersonal and communication skills and a friendly, positive attitude with co-workers, management staff, volunteers and guests. Ability to work a flexible schedule including nights, weekends, some holidays and long hours. Ability to prioritize tasks in a fast-paced environment. 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.

Responsible for the production of food in the kitchen, as per duties assigned, ensuring constant innovation, food variety and choice and that all food is handled and prepared safety in conjunction with Food Safety requirements. This position is for an evening cook/chef, Monday to Friday, Monday to Thursday 4-8pm and Friday 3-7pm. At least 2 years experience in a similar role is essential. Job Responsibilities The Commis Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following: Reporting to the Chef de Partie, work as part of a team in different catering outlets Prepare food for a lively customer café, restaurant and Hospitality events Full knowledge of all menu items served Work collaboratively with the Chef de Partie and Sous Chef regarding food production management to ensure minimal wastage Work collaboratively with the Chef de Partie and Sous Chef regarding the maintenance of food levels, food quality and brand standards Maintain high food hygiene and health and safety standards per Aramark requirements, identify any anomalies and report incidents to Aramark management Assist the Chef de Partie and Sous Chef with post-analysis Work collaboratively with the Chef de Partie and Sous Chef to ensure all shift opening and closing checklists are completed Learn procedures and standards for all kitchen tasks Undertake relevant training as required In addition to the above, the Commis may occasionally be required to undertake back of house and front of house duties in line with business requirements. Qualifications Previous experience in a Food Production role within catering or retail Good level of spoken English Works well under supervision with the ability to take direction Self-motivated, adaptable / flexible and a good communicator Provide outstanding customer service Able to prioritise workload and delegate Work optimally without supervision Quality focused Effective team worker Ownership and accountability Understand basic catering finances - Costing, Production, Yields, Wastage etc. Input collated information into Food Production Management System Ability to maintain a variety of operating and general records Education

[[title]] Salary: $70000 / year Other Forms of Compensation: Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what's right, every time. We are Nourishing a Brighter Future. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Click here to view the step-by-step instructions to refer a friend to this position. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Mastery of a wide variety of kitchen positions and stations Ability to think on their feet, as well as create, produce, and serve on the fly Knowledge of food cost and how it pertains to a kitchen, product and quality identification Excellent interpersonal, customer service, and oral/written communication skills Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to Flik today! Flik Independent School Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik Independent School Dinning maintains a drug-free workplace. Associates at Flik Independent School Dining are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: 1362584 FISD STEPHANIE FREER [[req_classification]]