Chef Jobs in Glasgow, DE

JOB RESPONSIBILITIES: Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount. Menu development and implementation in compliance with Management directives. Preparation and presentation of all menu items. Monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet. Inventory control, product flow, and rotation of products to ensure quality and freshness. Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines. Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials. Ensure total quality and quantity control for all products received in the outlet. Provide consistent follow-up on all aspects of operational functions. Act as liaison between front and back of the house operations. Responsible for direct supervision, evaluation, staff training, and coaching/discipline. Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes. Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service. Communicate (both written and verbal) with and promote positive team members and guest relations. Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving the same. Maintain professionalism at all times when working with other team members and/or guests. Promotes outstanding internal and external guest relations and internal teams. Performs all other duties as assigned. JOB REQUIREMENTS: Four (4) years of Culinary experience preferably in hospitality or entertainment facility. Two (2) years supervisory experience. Must be able to successfully complete a background check. Knowledge of computer software including Microsoft Word and Excel. Ability to work independently with minimal supervision. Maintains confidentiality with regard to employee concerns and sensitive department information. Maintain established company and departmental uniform, appearance, and hygiene standards at all times. Experience with P.O.S. Systems and PC-related systems. Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat, and grasp as needed. Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays. Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control. The ability to work in a fast-paced environment and effectively communicate with guests, co-workers, and management is mandatory. Must be able to handle all types of guest-related situations; relay all guest compliments and complaints to department management. Powered by JazzHR PI281d3290ce25-29***********3

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

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

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

Exciting Opportunity with Banyan Treatment Centers! We're seeking a skilled and detail-oriented Managing Chef to join our team in Coatesville, PA. The Managing Chef provides food services in a residential treatment setting, ensuring the nutritional well-being of patients by developing diverse menus, meeting nutritional needs, and implementing dietary policies. They oversee daily operations, including supervising staff, handling food requisitions, and maintaining sanitary conditions. Their leadership ensures high-quality, appetizing meals and smooth collaboration with other departments. About Banyan Treatment Centers Banyan Treatment Centers is a nationally recognized leader in addiction and mental health care, offering a comprehensive continuum of services with the esteemed Joint Commission Accreditation (Gold Seal of Approval). Since our founding, we have grown into a trusted provider with 18 locations and Telehealth services nationwide. In 2023, TPG's global impact investment through The Rise Fund enabled us to further expand our services. This partnership underscores our dedication to providing high-quality care and reinforces our financial stability. With over 1,600 dedicated employees, we are committed to making a meaningful impact on people's lives, delivering compassionate, quality care that extends from our internal operations to every patient interaction. Why Join Banyan Treatment Centers? This is an opportunity to make a meaningful impact within an organization that stands as a nationally recognized leader in addiction and mental health care. As a Managing Chef, you will: Ensure Facility Safety & Compliance Support Our Mission Enhance Your Skills Career Growth Opportunities Join a Collaborative Team Position Details Reporting to: Director of Operations Schedule: Full-time, 5 shifts per week (details discussed in interview) Location: On-site in Coatesville, PA Key Responsibilities Develop menus and ensure meals meet nutritional, quality, and dietary requirements. Supervise and evaluate dietary staff, schedules, and interdepartmental collaboration. Oversee food preparation, service, and compliance with health, safety, and budgetary standards. Manage inventory, requisitions, and invoices while minimizing waste and maintaining proper storage. Ensure cleanliness, maintenance, and safe use of kitchen equipment and food service areas. Required Qualifications At least 1-2 years of experience as a Chef or in a related role. At least 1 year of experience in a management position. An active ServSafe certification or willingness to attain it. Preferred Qualifications: Work experience in a Food Services role within a residential treatment or hospital setting. Associate's degree or higher. Personal Characteristics Detail-Oriented & Organized Problem-Solver & Hands-On Safety-Conscious & Observant Team-Oriented & Communicative Comprehensive Benefits Include Medical, Vision, and Dental Insurance Whole and Term Life Insurance Short and Long-Term Disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, including a floating holiday Continuing Education Units (CEUs) & CPR Training Employee Assistance and Referral Programs Wellness Incentives Apply Now! If you're ready to bring your expertise to a mission-driven team, apply today to join Banyan Treatment Centers! Banyan Treatment Centers is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment based on race, color, sex, age, national origin, religion, sexual orientation, gender identity, veteran status, or disability. We welcome all applicants and encourage veterans, active-duty military, and first responders to apply, in support of our First Responders Program offering.

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

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

Job Details Running Deer Golf Club - Pittsgrove, NJ Full Time High School Kitchen StaffDescription Ron Jaworski Golf (RJG) is a progressive, full-service golf management company that understands growth strategies. Our team has run numerous courses and facilities. We have increased bottom line profit and reduced overhead. Each and every property receives our personal attention. We Drive Memorable Experiences for All! Job Summary: To prepare and present all menu items in a professional manner as to maintain the high standards of quality set forth To constantly evaluate food costs as to maintain the proper level of profit margin as determined by management. To ensure that all good practices of operation are maintained at all times, this would include proper food preparation and storage as stated by the Board of Health standards, kitchen cleanliness, and proper attire at all times. Duties & Responsibilities: 1. To establish and enforce policies and schedules for the operation on the kitchen facility to achieve a profitable result. Understand budgets, reporting, and P&L. 2. To clearly establish a professional direction of operation as to maintain a consistent basis for food ordering, preparation and presentation. Including all inventory management, ordering, purchasing, receiving and overall kitchen operation. 3. To actively look for new and profitable ways to better serve the guests. Direct and oversee the selection, hiring and training of qualified kitchen employees with the help of the General Manager. Hold regular meeting sessions with kitchen help to ensure all procedures and procedures are being followed in a consistent manner. 4. To always ensure the cleanliness of the facility is of the highest priority, making sure that the reputation of the service is maintained at all times. 5. To actively look for better purchasing vendors or methods, as to make sure that proper costs are maintained or exceeded. 6. To coordinate all events and activities with the operating departments of the Golf Course in order to provide the best possible service to the guests. 7. To regularly review and evaluate the degree of service and customer acceptance of individual operations & to recommend to new operating policies whenever possible. 8. To determine and establish the most effective purchasing and receiving procedures for all food service. 9. To continually monitor and evaluate the performance of the staff in the kitchen area and to eliminate personnel detrimental to the operation and to bring in personnel with an upbeat and positive attitude. Including scheduling and staff management in accordance to budget. 10. Ensure any customer complaints are handled efficiently and tactfully. 11. At all times, present a favorable image. 12. Able to be part of a team, work with other departments cohesively to ensure a memorable experience for all. Qualifications Qualifications: 1. High School Diploma 2. Culinary School degree preferred. 3. 10 Years experience in food preparation and presentation in the restaurant and banquet arena. 4. Must be neat and present a professional appearance at all times. 5. Must have excellent communication skills. **Must be willing to work 50-60 hours per week, with late night and early morning hours required.

Iron Hill Brewery and Restaurant is hiring an experienced Sous Chef! Sous Chef - Iron Hill Brewery & Restaurant We're brewing up new restaurants! If you're a dedicated Manager with a love for delivering guests a unique experience of scratch beer and craft food, we want you to bring your skills to our table! Here's what we're looking for: * A minimum of 2 years of experience as a Manager of a full-service, high volume restaurant with a scratch kitchen (250-450 covers per dinner shift), required. * Experience within a corporate structure preferred. * Experience with structured management systems strongly preferred. * Willingness to commute up to one hour for work or up to thirty miles one way, whichever is greater. * ServSafe Certification preferred. Our Managers - * Take OWNERSHIP of their restaurants, and INSPIRE their staff to work with passion. * EXECUTE high-performing restaurants by emphasizing beer and food knowledge, driving top-notch service, and accountability. * COLLABORATE with their team members and are masters of building effective service teams. * Have a contagious attitude and SMILE, because it's no secret that they love what they do. At Iron Hill Brewery, our managers coach and develop their team members to ensure that the execution of the restaurant is consistent with our Core Values: PEOPLE * Responsible for assisting the General Manager with the overall management and success of the restaurant. * Assist with assessing, hiring, and retaining service talent, and oversee the success of the hourly training program. * Exemplifying passion about our products, our standards, and leading the entire team to ensure that our culture of "Inspiring Loyalty" is promoted throughout the whole restaurant. We've got a flight of benefits to brewing a career with us: * Great Benefits: Medical, Dental and Vision * Additional Voluntary Insurance Plans (Pet, Aflac, STD and LTD) * Commuter Flexible Spending Accounts * Employee Assistance Program * Employee Discount Programs (Corporate Perks, Sketchers and SR Max) * Monthly Bonus Opportunities * 401K with Employer Match * Paid Time Off * Quarterly Comp Card * Discounts on Food and Beer * Healthy Employee Shift Meals * Free Homebrewing Supplies * Employee Recognition * Growth and Development Opportunities * Opportunities to Support Your Local Community About Iron Hill Brewery & Restaurant: Named after the historic Revolutionary War landmark in Delaware, where General George Washington battled the British, Iron Hill is among the most enduringly successful craft brewers in the United States, with over 25 years of award-winning recognition at national and international competitions. Founded by home brewers Kevin Finn, Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to 21 locations up and down the East Coast, including Pennsylvania, Delaware, New Jersey, Georgia and South Carolina. Each brewery/restaurant has its own scratch kitchen and craft brewery, allowing individual chefs and brewers the creativity to pair the freshest ingredients with the highest quality grains and hops. For 27 years, Iron Hill has incorporated beer in everything we do. Each location dedicates itself to the freshest ingredients and friendly atmosphere for all age groups - helping change overall perceptions about brewpubs one meal, one pint, one community at a time. EEO Statement Iron Hill Brewery provides equal employment opportunities to all applicants and employees for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO employer - M/F/Vets/Disabled Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

Full-time Description For nearly 80 years, Sandy Cove Ministries has been a place where millions of people have connected with God and each other. We offer year-round signature programs designed to uplift and strengthen individuals and families, including summer vacation packages and a day camp for kids. We also contract with ministries and organizations, helping them create their own impactful retreats and events on our property. All of this happens at our breathtaking location on the headwaters of the Chesapeake Bay in North East, Maryland. With 150 guest rooms in our lodge and 220 beautiful acres, we offer guests authentic hospitality and the rest and renewal they crave. Sandy Cove Ministries is seeking a Full Time Sous Chef to join our food service team. The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community. Position Summary: Provides leadership in the Kitchen through supervising and training cooks, ordering & preparing the food for guests that contributes to an overall excellent food service experience. General Purpose: To contribute to an excellent dining experience for guests and staff that enables them to focus on connecting with God and each other. Role Qualifications: A personal relationship with Jesus Christ Must have an excitement for the mission of Sandy Cove Ministries Heart to serve guests and disciple staff Culinary certificate, high school diploma, or equivalent culinary experience 2 or more years of experience in food service leadership Certified in sanitation and proper food handling (SERV Safe) Essential Job Functions/Responsibilities: Provide spiritual leadership to department employees Effectively train and motivate employees of diverse background and skill levels in their responsibilities of preparation, production, sanitation, guest service, and equipment use Create food perpetration lists to communicate with team the amounts of food to cook/prepare Plan seasonal menu cycles and create weekly menus Work with group leaders to plan menus for special events Place food and supplies orders weekly Oversee food preparation to ensure highest quality of both food and presentation for all Sandy Cove meals and snack breaks Cook and prepare meals for guests and staff that meet special dietary requests Provide oversight to service in the dining room Ensure the highest level of cleanliness and safety as well as ensure all health and safety regulations as mandated by law Review complaints and grievances and make necessary oral/written reports to supervisor Daily inspect all food storerooms, refrigerators, and freezers Create and manage department schedule Assist in conducting inventory Assist in the planning of capital improvements for the kitchen/dining room Interpret policies and procedures to department staff as necessary Complete any other reasonable task assigned Essential Skills and Experience: Proven strong inter-personal and leadership skills Ability to foresee needs and problem-solve accordingly Ability to resolve conflict and make quick decisions Strong computer/technology skills Effective communication skills and ability to work in a team environment Strong organizational skills and ability to work efficiently with minimal supervision Ability to work under pressure and produce correct results Nonessential skills and experience: Experience working in Christian camps or conference centers and/or in food service Desire to grow personally, professionally, and spiritually Ministry or other experience working with youth/young adults Reporting to this position: Prep Cooks, Dining Room Supervisors, Kitchen Rounds Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical demands: While performing the duties of this job, the employee must stand to for extended periods of time, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically, and floors can become slippery, and employee handles hot/cold items and sharp objects. Must go into refrigerator/freezers with temperatures as low as -10 degrees Fahrenheit. Must handle food/liquids from preparation equipment up to 600 degrees Fahrenheit. Compensation: Minimum $18.83 | Maximum $25.47 Full-Time Employee Benefits: Health Insurance (Individual and Family), Dental Insurance, Life, LTD, Paid Vacation, Paid Sick, Paid Holidays, 401(k) with employer match, service awards, meal privileges, tuition reimbursement, attend Sandy cove events free and discounted lodging for staff and immediate family. Learn more about Sandy Cove by visiting ***************** Salary Description $20.00 - $26.80/hr.

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

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

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

AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF •Totally scratch kitchen, extensive wine list. •40.00 per person check average. •Excellent salary and bonus plan. •Great benefits and 401k! Required Skills •Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef • Hands-on experience with planning menus and ordering ingredients • Knowledge of a wide range of recipes • Familiarity with kitchen sanitation and safety regulations • Excellent organizational skills • Conflict management abilities • Ability to manage a team in a fast-paced work environment • Flexibility to work during evenings and weekends • Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus +401k

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245486BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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