Chef Jobs in Gloucester, NJ

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 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. Skills/Requirements · Minimum of 3 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife-handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skills and technique · Ability to confidently work all stations · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ Two consecutive days off per week Parental Leave Discounted gym membership Salary $70,000 - $90,000 with a potential bonus of up to $9,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

P.F. Chang's Pay Range (based on experience): $18.00 - $22.00 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Salary Range: $85K-$100K/YR Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. BENEFITS + PERKS: Competitive pay Medical, dental, vision, EAP, and life insurance Voluntary benefits: short-term disability and accident insurance Paid time off Employee wellness initiatives, including access to our company massage therapist (DMV only) Monthly dining credit Relocation assistance Professional career development and education benefits Free online mental health therapy (unlimited text messaging and two optional 30-minute live video therapy sessions per month) through our partner, TalkSpace, for all employees and their immediate family members WHAT OUR SOUS CHEFS DO: Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees Identify, address, and document individual employee performance problems Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Understand and follow our food allergy procedures and special orders/dietary restrictions Assist in inventory counts and ensure accurate inventory Assign production duties to all kitchen staff Assist in scheduling employees Meet daily with appropriate Manager/Chef to coordinate and ensure production standards Train and develop key employees for growth, advancement, and promotion Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines WHAT YOU NEED TO BE A SOUS CHEF: Experience managing in high-volume restaurants, with a minimum of three years preferred Strong understanding of restaurant operations Passion for hospitality Ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Love for all things food and beverage Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.

Located in the nations first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The citys expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day. Oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time. Essential Functions and Responsibilities Oversees preparation and production of all hot food items Supervises Banquet/Cafeteria personnel and Saucier Supervises/set up and organization of work area with all necessary supplies and equipment Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used Supervises/preparation and storage of raw food products prior to final assembly of hot food items Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items Assists Banquet/Cafeteria personnel with completion of all duties as needed Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines Adheres to established portion control guidelines, minimizes waste Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service Ensures that a quality product is prepared and served in a timely manner Ensures that all Governmental Food Sanitation Standards are followed at all times Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations Notifies Engineering of any equipment malfunction or safety hazard immediately Provides Steward with timely notification of need for clean dishes, pots, pans etc. Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends BEO meetings Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards Other duties as assigned Supportive Functions and Responsibilities Promotes and applies teamwork skill at all times Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Is polite, friendly, and helpful to all guests, management and fellow employees Attends all appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Decisiveness Agility in multitasking Ability to make decisions on imperfect information Qualifications Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of Food Service Sanitation Standards Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds Outstanding management, organizational, communication and leadership skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays Education: High school degree required. College degree preferred Experience: 5 to 6 years experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant Licenses or Certificates: ACT certification as Sous Chef or culinary degree from recognized culinary institute and equivalent experience RequiredPreferredJob Industries Other

Baby's Kusina and Market is a new Filipino kitchen and market located in the Brewerytown neighborhood of Philadelphia. Baby's pays homage to Filipino culture while striving to push Filipino cuisine forward and cultivating a lively, creative and supportive work environment. Role Description This is a full-time on-site role for a Line Cook at Baby's Kusina and Market located in Philadelphia. The Line Cook will be responsible for preparing ingredients, cooking menu items in accordance with recipes, maintaining a clean and organized kitchen, and developing a strong knowledge of Filipino cuisine and ingredients. Qualifications Food preparation and cooking skills Knowledge of kitchen equipment operation Ability to work in a fast-paced environment Attention to detail and cleanliness Team player and good communication skills 1-2 years line cook experience required Health benefits and paid vacation provided

AT MOSHULU A PART OF FEARLESS RESTAURANTS 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. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, 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)

Job Details TKo Hospitality - Newport, DEDescription We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of kitchen operations in our Allentown Area. In this role, you will be responsible for menu creation, food preparation, staff management, and maintaining the highest standards of food quality and presentation. You will also manage inventory, ensure food safety compliance, and collaborate with other departments to create exceptional dining experiences for guests. Strong leadership, creativity, and a passion for culinary excellence are essential for this position. Team Member Benefits: Medical, Dental and Vision Employer Paid Life Insurance Other Supplemental Benefits Employer Matched 401K Hotel Room Discounts across multiple brands Enhanced paid vacation, sick time and holiday pay Essential Job Functions: Lead and manage the kitchen staff, providing training, guidance, and performance evaluations to ensure a high standard of food preparation and presentation. Develop and design innovative menus that align with the restaurant's concept, seasonality, and guest preferences. Oversee the daily operations of the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation. Monitor food inventory and order supplies, ensuring cost-effective purchasing while maintaining adequate stock levels. Ensure compliance with food safety and sanitation regulations, conducting regular inspections and training to maintain a clean and safe working environment. Collaborate with the front-of-house team to ensure smooth communication and exceptional guest experiences. Maintain budget and cost control for kitchen operations, including food, labor, and overhead costs. Innovate and stay updated with culinary trends and techniques to continuously enhance the dining experience. Qualifications Proven experience as an Executive Chef or in a similar senior culinary role, with a minimum of 5-7 years in the industry. Strong knowledge of culinary techniques, food safety standards, and kitchen management practices. Ability to lead, train, and motivate a diverse team of kitchen staff, fostering a collaborative and efficient work environment. Exceptional creativity and innovation in menu development and food presentation. Strong organizational and time-management skills to oversee kitchen operations and manage multiple priorities. In-depth understanding of budgeting, cost control, and inventory management within a kitchen setting. Excellent communication skills, with the ability to work closely with front-of-house teams and management. Culinary degree or equivalent certification is preferred, along with a passion for staying current with industry trends. Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, kneeling, stooping, crawling and climbing. Job descriptions and responsibilities are subject to change depending on business needs.

The executive chef is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence. What You'll Be Doing Menu Planning and Development: Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced in the kitchen. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation. Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures. Collaboration: Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients. Budgeting and Cost Control: Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What you Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations. Working Conditions & Physical Effort: Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. Benefits: Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE! *Benefits vary by location* Part-Time Benefits Also Available! EEO/VET/DISABLED

The executive chef is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence. What You'll Be Doing Menu Planning and Development: Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced in the kitchen. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation. Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures. Collaboration: Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients. Budgeting and Cost Control: Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What you Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations. Working Conditions & Physical Effort: Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. Benefits: Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE! *Benefits vary by location* Part-Time Benefits Also Available! EEO/VET/DISABLED

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Returning UsersLog Back In Sodexo Live!'s Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the American Airlines Admirals Lounge at Philadelphis International Airport in Philadelphia, PA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale to fine-dining experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Do The successful candidate will: * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * drive safety, sanitation, and HAACP; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Is this opportunity right for you? We are looking for candidates who have: * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * 4+ years of Executive Chef level experience in a recognized concept or brand; * a demostrated history of safety and sanitation excellence; * servesafe certified; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Returning UsersLog Back In Sodexo Live!'s Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the American Airlines Admirals Lounge at Philadelphis International Airport in Philadelphia, PA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale to fine-dining experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Do The successful candidate will: * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * drive safety, sanitation, and HAACP; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Is this opportunity right for you? We are looking for candidates who have: * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * 4+ years of Executive Chef level experience in a recognized concept or brand; * a demostrated history of safety and sanitation excellence; * servesafe certified; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Inclusive Benefits We offer an inclusive and comprehensive range of benefits to our valued associates, including\: Medical, Dental, Vision Benefits Disability Benefits Paid Parental Leave, Paid Family Leave, and Adoption Support Paid Time Off Retirement Savings Plan (401K) and Life Insurance Financial Solutions NMG Associates Core Discount of 30% Personal and Professional Development Opportunities For more information, please click “Our Benefits” section on our career site or reference the link here\: https\://********************************** About Neiman Marcus Group Our legacy of innovation and culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. As a female-founded, female-majority organization that outpaces the U.S. population in racial and ethnic diversity, our people are at the heart of our progress, and we take great care to protect and empower them. We are committed to equal employment opportunity regardless of race, color, religion, sex, pregnancy, sexual orientation, gender identity and/or expression, marital status, age, national origin, disability, genetic information, veteran status, or any other status protected by federal, state, or local law. We are committed to providing reasonable accommodations during our Talent Acquisition process. If you have a disability and need assistance or an accommodation, please email us at *********************************. Neiman Marcus Group is a relationship business that leads with love in everything we do-for our customers, associates, brand partners, and communities. Our legacy of innovating and our culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. Our brands include Neiman Marcus and Bergdorf Goodman. Your Role As a Chef / Restaurant Manager you will promote the excellence of a Neiman Marcus restaurant by building a professional team, driving top-tier guest experiences through quality food and outstanding customer service, managing catering and special events, and overseeing important Restaurant initiatives. You will work on-site and will report to the General Manager. What You'll Do Monitor and document daily food inventories to minimize food waste, yielding resources to work towards proper food costs Maintain all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors Guide restaurant to achieve and maintain a 90% score or better on seasonal shop reports and sanitation evaluations Upkeeps current recipe book daily detailing specials, soups, and daily menu items Work with front-of-house staff to complete orders and any guest requests Create all daily specials and soups by instructing designated kitchen stations on roles Monitor, organizes and expedites all plates leaving the kitchen Work with supervisor to order food and supplies according to the Corporate Purchasing Contracts Provide relevant updates in daily restaurant staff meetings Oversee menu pricing, maintaining set percentages Associate Development Provide feedback, conflict resolution, and disciplinary action for Associates What You Bring: 4-6 years of relevant experience Culinary degree recommended Has a track record in achieving business results History of leading and motivating teams Basic financial acumen Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associates must be be able to work evenings, weekends, and holidays

Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a great opportunity for a talented, creative, and energetic culinary professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. You will have opportunity to lead daily a la carte service as well as coordinate catering for large events. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. Reporting directly to the Executive Chef, the Executive Sous Chefs will support all aspects of both a la carte and event catering execution. World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now enthusiastically entering our third year since re-opening with a focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a a positive team work environment with opportunity for individualism and creativity. The core of the job is working closely with the Executive Chef and leading a small dedicated team to accomplish the food service needs of the week. A typical week is Tues-Sat evenings (10pm) with flexibility based on the event schedule. Core Responsibilities: enforce and maintain all standards and procedures as issued by the Executive Chef in relation to all kitchen activity and equipment ability to read Event Orders and order and prepare and execute catered events learn the a la carte menu and develop skill set for all prep and roles of each station maintain ServSafe certification and enforce and maintain all Office of Food Protection Health and Safety standards preform all duties of expo or lead line cook as needed to execute service checkout line cooks and close down kitchen at conclusion of service or event participate in feature menu item creation and execution complete all orders after detailed walkthrough of current inventory and ensuring that all product needed is in house in correct quantities attend weekly events meetings and any other required meetings as assigned assisting leadership in maintaining budgetary labor and food cost goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging or high pressure situations Team oriented mindset, with the ability to work autonomously Minimum of three years of experience as a Sous Chef Minimum of three years of experience in catering Reliable transportation to venue location Ability to multi-task in a high-paced atmosphere Proven ability to be responsive in a timely manner via phone and email Availability to work flexible hours primarily including nights and weekends Ability to stand for long periods of time and lift up to 50lbs of weight Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($58,000-$62,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

←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.

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: KC Prime Steakhouse 1580 Easton Rd, Warrington, PA 18976, USA

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

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 artisanal 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. Skills/Requirements · Minimum of 2 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skill and technique · Ability to confidently work all stations including expo · Desire to make a Family Meal that is nutritious and imaginative · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ 50-hour work week Paternal Leave Short-term disability insurance available Two consecutive days off per week Salary of $55,000 - $70,000 with a potential bonus of up to $6,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

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)