Chef Jobs in Hershey, PA

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

WE'RE CHANGING ENTERTAINMENT. COME JOIN US. We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits-such as day-one medical coverage, 401(k) matching, and annual performance bonus-may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. - Supervises, coordinates, and participates in activities of Chef/Kitchen Managers, Cooks, and other kitchen personnel engaged in preparing and cooking foods at Hollywood Casino at Penn National Race Course by performing the following duties. - Must adhere to concessions and beverage policies. - Estimates food consumption, and requisitions or purchases foodstuffs. - Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. - Selects and develops recipes based on type of food to be prepared. - Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. - Supervises food servers, bus persons, food runners, bartenders, concessions cooks, dish room stewards, commissary stewards, and porters. - Cooks or otherwise prepares food according to recipe. - Cuts, trims, and bones meats and poultry for cooking. - Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. - Carves meats. - Plans menus. - Directs Chef/Kitchen Managers in the operation of all F&B outlets. - Maintains time and payroll records. - Develops and leads a high-performance department to include at least one internal successor to the Executive Chef role. - Creates and maintains an environment of mutual and reciprocal trust, respect, and confidence within the department and when dealing with internal/external guests. - Rewards, recognizes, coaches, and counsels department employees. - Maintains accurate and timely documentation of employee performance and department incidents. - Follows the organization's Code of Business Conduct. - Supports affirmative action and respects diversity. - Directly supervises Chef/Kitchen Managers and oversees the supervision of all Kitchen employees and duties. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. BRING US YOUR BEST. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Bachelor's degree (B. A./B.S.) from four-year college or university and five to 10 years' related experience and/or training; or equivalent combination of education and experience. - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. - Ability to write routine reports and correspondence. - Ability to speak effectively before groups of guests or employees of organization. - Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. - Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. - Must qualify for licensing with the Pennsylvania Racing and Gaming Commissions. - Must be able to obtain proper Food Handler Certification. - Must be ServSafe and Pennsylvania Responsible Alcohol Management Program Certified. STAY IN THE GAME. FOLLOW US. We've grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via ESPN BET™ and the Score Bet Sportsbook and Casino . Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Devon Seafood + Steak-Comfortably upscale and refined. Devon provides the perfect atmosphere for guests to enjoy simply prepared seafood sourced globally and premium steaks. Our wine cellar offers an award winning wine list and handcrafted cocktails that complement a one-of-a-kind dining experience. The Executive Chef leads the entire culinary operation at Devon through overseeing two full-time Sous Chefs and the culinary team. This role will work collaboratively with other operating departments and maintain proper administration of policies and talent management. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Maintain ownership of the menu, specifications and recipes, menu costing, and food production for all stations in the kitchen with the highest regards for consistency and quality.* Prepare daily food production sheets. Follow recipes/mandate recipe use by all crew members. Use resources and tools appropriately (menu item counts, waste sheets, cleaning checklists, etc.)* Schedule and coordinate the work of sous-chefs, cooks, and other kitchen employees to ensure food preparation is at expected quality levels while maintaining peak efficiency. Establish and measure controls to minimize food and supply waste.* Maintain compliance of sanitation and safety standards in accordance to the PA State Health and Safety regulations and HACCP. Inspect and ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.* Hire, train, manage, and lead the kitchen and sanitation staff by coaching and developing employees, administering and monitoring employee behaviors under company policies and guidelines, and maintaining staffing levels commensurate with business levels.* Engage staff by soliciting feedback and maintaining a visible presence both in the kitchen and dining room.* Develop and monitor food and labor budget for the department, manage discretionary expenses to budget, and monitor equipment assets and smallware inventory to forecast budget needs and future capital expenditures.* Participate in division meetings, conduct monthly department meetings, and be an active member of the Restaurant Group leadership team.* Perform other duties as assigned. Qualifications: Minimum of 3 years of related experience. Minimum of 2 years supervisory experience. Industry Experience - Food & Beverage. Culinary experience within an upscale restaurant background. Supervisory experience at a Sous Chef level or above. Must have a valid driver's license Associate's degree - Culinary Arts, Culinary Management Relevant work experience can be substituted for education - 5 years Post-Employment - RAMP, ServSafe Manager and ServSafe Allergen Certifications Knowledge, Skills, and Abilities: Must be guest/team-focused, results driven, and committed to achieving the highest standards in food quality, sanitation, and safety. Proficient working with details on a daily basis for prolonged periods of time. Excellent time management skills. Strong communication and interpersonal relationship skills. Must be able to speak and read the English language. Must have proven leadership skills and be able to provide coaching and counseling to team members. Must be comfortable utilizing computer systems. Knowledge of POS systems, purchasing, and inventory systems is preferred. Embody our Company core values: Selfless Spirit of Service, Respectful of Others, Team Focused, and Devoted to the Legacy. Job Demands: While performing the duties of this job, the employee is required to: Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Bending Frequent (34-66%) Standing Constant (>67%) Walking Constant (>67%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The work schedule for this position will be based on the operational needs of the restaurant and will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer.

**Work for a company that cares for its people and offers opportunities for personal growth.** Sodexo Senior Living is seeking an **Executive Chef 2** for Garden Spot Village, a beautiful and growing upscale continuing care retirement community in **New Holland, Pennsylvania** .The organization is faith-based and emphasizes relationships and community. This Executive Chef supports the Central Kitchen and is responsible for providing meals and services for independent living residents, including various dining areas such as the Terrace Dining Room, Creamery, Bistro, and catering. Will report to the General Manager and manage a culinary team of 10. The typical schedule is from 8:00 AM to 5:30 PM, with every other weekend coverage. Special events may require schedule adjustments. **What You'll Do** + oversee the daily operations of the central kitchen serving our independent living residents 3 meals a day; + menu planning and food ordering and inventory; + ensure Sodexo Culinary Standards including recipe compliance and food quality; + be hands-on and have the ability and willingness to develop and train employees; and + has knowledge of Food Management Systems/Software is preferred. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + prior culinary experience with country clubs, restaurants and / or retirement living dining; + experience supervising and training a culinary team with exceptional human resource and supervisory skill set; + a good financial acumen and strong computer skills; + an enthusiasm for working with a diverse set of people, are confident and warm; + a positive approach to tasks with a can-do attitude and impeccable attention to detail. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis 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. **Location** _US-PA-NEW HOLLAND_ **System ID** _979644_ **Category** _Culinary_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _SENIOR LIVING_ _On-Site_

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.

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)

Morrison Living Salary: $70,000 - $80,000 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Living are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************** for paid time off benefits information. Req ID: 1397702 Morrison Living Nicholas Henderson [[req_classification]]

Go Fish Bowl, Llc in Sinking Spring, PA is looking for one sous chef to join our 15 person strong team. We are located on 301 S. Hull St. Our ideal candidate is self-driven, motivated, and reliable. Brief Job Description Be the main assistant to our Executive Chef Design menus that enhance customers' culinary experience while keeping up high quality. Submit cost proposals for menu items. Create and test new menus. Provide feedback regarding the food quality of large bulk purchases. Ensure that all food preparation is in accordance with regulatory guidelines. Design standardized food presentation guidelines for each dish. Monitor inventory levels of commonly used items. Look for ways to reduce spoilage of infrequently used items. Hire, train, and manage staff regularly. Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

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

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

For Water Street Mission to fulfill its mission and purpose, it is critical for all staff to participate in the development and maintenance of a healthy Christian Community. By living out our faith with one another and creating a space where our guests are invited to experience that community with us, we participate in lives being restored. Even as some positions have minimal direct contact with guests, each staff member has an essential role in forming and maintaining Christian community. The love of Christ, evidenced in our Water Street community, is the real impetus for change with our guests. Job Summary: Supports the Head Chef in the food preparation process for the mission. Assists in the training and supervision of all staff, guests and volunteers under the direction of the Food Services Director. FLSA: Full-time, non-exempt All Water Street Mission Staff must be: 1. Willing to sign the Water Street Mission's Statement of Faith 2. A current member or regular attendee of a local church. 3. Able to fully support the core values and philosophy of ministry held by Water Street Mission Essential Functions: Culture and Values • Share the Good News of Jesus Christ in words and actions with people we serve, communicating hope and dignity. • Walk alongside fellow WSM staff in Christian community as we journey toward maturity. • Encourage restoration in the lives of coworkers and guests, recognizing we are each restored by God to become restorers. • Work in full coordination with other WSM staff at all times to identify, report and respond appropriately to any potential threats to the safety and wellbeing of guests. Role Specific Responsibilities • Prepares and serves food items in accordance with menu specifications and established food safety practices as directed by Head Chef. • Ensures that proper sanitation and food safety procedures are followed during clean up • Operates and cleans various kitchen equipment. • In the absence of department supervision, maintains good order and discipline while on shift and reports any violations in accordance with Mission and department policy • Works in harmony with all staff, guests and volunteers modeling Christ-like character and conduct • Functions as the staff point person for the staff, guests and volunteers performing tasks in cooperation with shifts when acting as shift supervisor. • Perform work on Food Services dock. • Perform other duties as assigned. Education and Experience: Food services experience in a restaurant or institutional setting, willing to manage staff, guests and volunteers, excels in a fast-paced work environment, enjoys menu planning and working in a team environment. High school diploma or GED preferred. SERV safe certification preferred. This position will work every other weekend and holidays. Reports to: Head Chef Key Internal Relationships: Food Services, Warehouse Physical Demands: Occasionally = 1%-33%; Frequently = 34%-66%; Continuously = 67%-100% The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. • Stand, walk, or sit - Continuously • Use of fine motor skills - Continuously • Reach with hands and arms - Frequently • Bend, squat, kneel, and reach- Occasionally • Lift and/or move up to 50 pounds - Occasionally • Hot, wet, or humid conditions, and may work near moving mechanical parts - Continuously • Early morning, evening, and weekend shifts - Continuously Christian Life: Water Street Mission is a privately funded 501(c) 3 non-profit, evangelical Christian ministry. Our designated purpose is religious and we are a Christ-centered ministry that is dedicated to sharing the Gospel and helping the homeless and impoverished. We consider every position to be essential in the fulfillment of our ministry and purpose statement. As such, each employee must have a relationship with Jesus Christ as their personal Savior and Lord. All employees must: • Be able and willing to share the Gospel and participate in the ministry activities of Water Street Mission. • Subscribe to the Water Street Mission Statement of Faith and Qualifications of Employment upon hire and continuously while employed. • Adhere to the Water Street Mission Employee Handbook.

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

Fiddler's Bar and Grill located on the greens at Mayapple Golf Course, 20 minutes outside of Harrisburg, PA. We offer fine dining in a casual atmosphere with seating available in our bar and dining room as well as our outdoor patio. Job Description We are seeking motivated individuals who love working in a fast paced environment! Lazy individuals need not apply!! Now hiring line cooks and chefs who can cook foods which are prepared to order as well as working on several different orders simultaneously. All cooks are involved in creating and the preparation of daily specials. Clean food preparation areas, cooking surfaces, and utensils. Qualifications Applicants must: - Have a minimum of 2 years experience in fine dining. A culinary background is preferred. - Be detail oriented and able to follow strict recipes/guidelines while maintaining a clean work environment. - Be comfortable working in a fast paced, professional environment. - Be eager to learn our menu and develop new skills while being able to adapt to different positions within our kitchen. - Have a positive attitude. Additional Information Full time, part time and seasonal available.

Text "Prime" to 30437 to apply now! By texting Prime to 30437 you will opt-in to receive hiring messages and account related messages from Fleming's Steakhouse. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Fleming's Prime Steakhouse & Wine Bar, we Live, Breathe and Dream Steak & Wine! The soul of our brand is rooted in our Principles & Beliefs. Our values form the foundation for everything we do in every restaurant. They serve to guide how we lead and operate! Fleming's is rooted in our principles and beliefs. We foster a passionate team culture where everyone is supported, encouraged, engaged and celebrated. Our first in class training programs enable our restaurants to have a positive environment to learn, grow and advance. As a successful Sous Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. Ensuring that Fleming's is an employer of choice in your community by creating a work environment where we welcome and respect who you are! You'll leave work every day knowing your positive contributions are appreciated. Specific responsibilities of a Sous Chef will include: * Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen Associates, and holding the team accountable in a constructive and supportive way. * Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. * Driving restaurant results by supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Ensuring line checks, testing, training, recipe adherence, expo management, cook times, cooking, etc. * Taking pride in presenting quality food by ensuring that all menu items are made according to recipe and the presentation is to our high standards. * Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities. * Living our Principles & Beliefs that people are inherently good and seek a sense of belonging and significance. Be a role model and foster a passionate culture within your restaurant of having fun! We strive to support our People in living full, balanced lives. Requirements: * Minimum of 2 years prior kitchen supervisory or kitchen management experience * Minimum of 2 years of previous polished casual or fine dining experience preferred * Availability to work a flexible schedule * Legal authorization to work in the United States * Must be at least 21 years of age * Basic computer proficiency preferred Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies By Location - Varies by Location, based on a 45-hour work week (40 hours of regular and 5 hours of overtime) We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions * Click below to join our extraordinary team! A new window will open where you can complete your application with the help of our virtual assistant Callie. We look forward to hearing from you!

Job Details York, PA Full Time 2 Year Degree $52,500.00 - $59,500.00 Salary/year Negligible Restaurant - Food ServiceDescription We are dedicated to providing exceptional care and services to our residents in both skilled nursing and assisted living environments. We are seeking a motivated and experienced Food Production Manager to lead our culinary operations and ensure high-quality food service for our community. Job Summary: The Food Production Manager will be responsible for overseeing all kitchen management functions, including food production, inventory ordering, and controls. This role is crucial in maintaining the quality and safety of our meals while ensuring efficient kitchen operations. Key Responsibilities: Kitchen Management: Oversee daily kitchen operations to ensure efficient food production and service. Ensure compliance with food safety and sanitation standards. Develop and implement kitchen policies and procedures. Food Production: Plan and execute menu items, ensuring they meet dietary needs and preferences of residents. Coordinate food preparation and presentation for all meals and special events. Monitor and evaluate food quality and portion control. Inventory Ordering & Controls: Manage inventory levels, including ordering and tracking supplies. Control food costs through effective purchasing and waste management practices. Maintain accurate records of inventory and food production. Team Leadership: Supervise kitchen staff, providing training and support to enhance performance. Foster a collaborative and positive work environment. Qualifications Qualifications: Proven experience in food production management, preferably in a healthcare or senior living setting. Strong knowledge of dietary guidelines and food safety regulations. Excellent organizational and leadership skills. Ability to work effectively in a fast-paced environment. Culinary degree or equivalent experience is preferred. Why Join Us? You will play a vital role in enriching the lives of our residents through quality dining experiences. We offer competitive compensation, comprehensive benefits, and opportunities for professional development in a caring community atmosphere. Application Process: If you are passionate about food service and making a positive impact in the lives of seniors, we encourage you to apply! Please submit your resume and cover letter to [email address] with the subject line "Food Production Manager Application." Nutrition Management Services Company is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Diakon is one of the premier employers in Pennsylvania and Maryland. We are a non-profit organization which includes Diakon Child, Family, and Community Ministries and Diakon Affordable Housing. # General Responsibilities: Responsible for ordering, receiving and preparing food for youth at the Wilderness center.# In addition, the position is responsible for ensuring the compliance with established sanitation standards, personal hygiene, and health standard Manages the dietary operation of the assigned facility by performing the following duties: Responds appropriately to employee reports of suspected violations of the Code of Conduct, Corporate Compliance Program and related policies and procedures, and/or applicable federal, state, and local laws, regulations, and standards. Determines work procedures, prepares work schedules, and expedites workflow. Prepares staff schedules; ensures at least eight (8) hours of coverage per day. Assists in the development of diets and menus to fulfill nutritional needs of the residents in accordance with the NSLP guidelines. Assures the preparation of food to conserve nutritive value, flavor, and appearance and the serving of food at proper temperature. # Education/Training:#A high school diploma or equivalent; graduate of a state-approved course that provides 90 or more hours of classroom instruction in food service supervision; an Associate#s degree in Food Service Management preferred. # Experience: A minimum two (2) years# experience in food service management, preferably in a long-term clinical care setting. # ADA: Ability to bend, stoop, sit, stand, reach and lift items weighing up to 50 lbs. ; visual and auditory skills. # Compensation and Benefits: Day 1 Benefits#include medical, dental, vision, and prescription drug coverage. Tuition Assistance # up to $15,000 annually Paid Time Off 401(k) plan with employer match Voluntary short-term disability Long-term disability Life insurance Referral bonuses of up to $3,000. # Diakon is an equal opportunity employer. EOE/M/F/VETS/Disabled # Diakon is one of the premier employers in Pennsylvania and Maryland. We are a non-profit organization which includes Diakon Child, Family, and Community Ministries and Diakon Affordable Housing. General Responsibilities: * Responsible for ordering, receiving and preparing food for youth at the Wilderness center. In addition, the position is responsible for ensuring the compliance with established sanitation standards, personal hygiene, and health standard * Manages the dietary operation of the assigned facility by performing the following duties: * Responds appropriately to employee reports of suspected violations of the Code of Conduct, Corporate Compliance Program and related policies and procedures, and/or applicable federal, state, and local laws, regulations, and standards. * Determines work procedures, prepares work schedules, and expedites workflow. * Prepares staff schedules; ensures at least eight (8) hours of coverage per day. * Assists in the development of diets and menus to fulfill nutritional needs of the residents in accordance with the NSLP guidelines. * Assures the preparation of food to conserve nutritive value, flavor, and appearance and the serving of food at proper temperature. Education/Training: A high school diploma or equivalent; graduate of a state-approved course that provides 90 or more hours of classroom instruction in food service supervision; an Associate's degree in Food Service Management preferred. Experience: A minimum two (2) years' experience in food service management, preferably in a long-term clinical care setting. ADA: Ability to bend, stoop, sit, stand, reach and lift items weighing up to 50 lbs. ; visual and auditory skills. Compensation and Benefits: * Day 1 Benefits include medical, dental, vision, and prescription drug coverage. * Tuition Assistance - up to $15,000 annually * Paid Time Off * 401(k) plan with employer match * Voluntary short-term disability * Long-term disability * Life insurance * Referral bonuses of up to $3,000. Diakon is an equal opportunity employer. EOE/M/F/VETS/Disabled

SAME DAY PAY available! Looking for FT only Shift ends at 7pm Some weekends needed If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements * A passion for helping seniors * A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members * Ability to communicate effectively in English; both oral and written * Ability to work every other weekend * Ability to work effectively as part of a team Job Responsibilities Include * Preparing all meals and menu items according to proper safety and cooking techniques * Utilizing your culinary talents to cook healthy and great tasting menu items * Assisting in menu planning and the purchasing and ordering of food, supplies and equipment * Assisting in preparation of special meals, party menus and special event menus. Qualifications: * High school diploma or general education degree (GED) * 2 years experience in batch cooking Benefits: * Quality of life - No late-night restaurant hours * ServSafe training available * Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Apply now Title: Casual - Chef's Apprentice (FY 22-23) Hiring Range: $12.84 will be open until filled. Job Summary: Responsible for : Assisting with a variety of tasks not limited to but to include food preparation, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation. Minimum Qualifications: H.S. Diploma or equivalent and 2 years experience.* * Or a combination of experience and education sufficient to successfully perform the essential duties of the job. Licensing Requirements: Valid Driver's License Ability to obtain certifications related to position, i.e. servsafe Hiring Range: $12.84 Job Specific Task List: * Receives any deliveries and puts the stock away, notifying the Director of Dining about any discrepancies and records temperatures on receiving log. Opens the kitchen and unlocks refrigerators and records temperatures on the temperature log. Sets up sanitation stations with proper green and red bucket. Assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments. - (Standard) * Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled. Prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items. Alerts Director of Dining Services to any items not in stock so a substitute can be provided. - (Standard) * Assists with pre-preparation work such as defrosting items, slicing, cleaning, and portioning product per recipe. Assists with distribution of prepared items to various serving areas. Assists with completion of production records to include unused portions and shortages of product. - (Standard) * Participates in monitoring of food quality, seasoning, and temperature. Records temperatures onto the temperature log for all items in the station that they are scheduled. Follow HACCP policy set by the Director of Dining Services. Maintains food production areas in a clean, sanitary, neat and orderly manner. - (Standard) * Reports to Director of Dining Services any problems or needs concerning equipment, food supply, sanitation, or safety problems. Detects and reports spoiled or unattractive food or supplies. Cleans assigned areas following established cleaned - (Standard) * May be responsible for cash handling procedures as set by the Director of Dining Services. - (Standard) * Operates kitchen equipment to prepare food, under supervision. - (Essential) * Cleans and maintains culinary equipment and physical space. - (Essential) * Assists in record keeping and inventory management. - (Essential) * Performs all other duties as assigned. - (Standard) Job Type: Part-Time (less than 1,000 hours) If part time, hours per week: up to 20 Equipment Requirements for part time, casual, adjunct and instructor positions: It is HACC's expectation that candidates selected for this role will provide their own technology equipment. Your own computer (Windows, Linux, or Macintosh desktop or laptop) with current web browser installed (Firefox, Edge, Safari, Chrome) ********************************************************** Access to broadband internet connection at all times during employment (DSL, 4G/LTE, FIOS, Satellite, or Cable/Xfinity/Comcast ************************** Equipment/technology which enables you to communicate synchronously during meetings and other events, such as USB Headset, speaker and microphone, captioning services, adaptive technology, assistive devices, etc. If you are not able to meet the equipment requirements listed above and are selected for the role, you can request a special accommodation. Our ability to grant your request will be based on documented need and inventory availability. About Us: ************ Our Purpose: Learning for all; learning for life. Our Core Values: A Circle of Caring Caring by Creating Our Future Together * We work together to shape and build our preferred future. * We encourage and celebrate creativity and innovation. * We set high goals and strive to achieve them. * We strive to provide exceptional service to all who help shape our future. Caring for Each Other * We are gateways to student success and opportunity. * We promote respect, collegiality, and equity-mindedness in all we say and do. * We nurture awareness and cultural sensitivity to create a climate of trust. * We are growth-minded, believing that each of us is capable of learning, developing and growing to support our mission. Caring by Doing What is Right * We are honest and hold each other and ourselves to the highest ethical standards. * We provide the most accurate information available in all communications. * We are transparent about our decisions as individuals and teams. * We embrace broad engagement in the shared governance process.

will be open until filled. Job Summary: Responsible for : Assisting with a variety of tasks not limited to but to include food preparation, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation. Minimum Qualifications: H.S. Diploma or equivalent and 2 years experience.* *Or a combination of experience and education sufficient to successfully perform the essential duties of the job. Licensing Requirements: Valid Driver's License Ability to obtain certifications related to position, i.e. servsafe Hiring Range: $12.84 Job Specific Task List: Receives any deliveries and puts the stock away, notifying the Director of Dining about any discrepancies and records temperatures on receiving log. Opens the kitchen and unlocks refrigerators and records temperatures on the temperature log. Sets up sanitation stations with proper green and red bucket. Assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments. - (Standard) Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled. Prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items. Alerts Director of Dining Services to any items not in stock so a substitute can be provided. - (Standard) Assists with pre-preparation work such as defrosting items, slicing, cleaning, and portioning product per recipe. Assists with distribution of prepared items to various serving areas. Assists with completion of production records to include unused portions and shortages of product. - (Standard) Participates in monitoring of food quality, seasoning, and temperature. Records temperatures onto the temperature log for all items in the station that they are scheduled. Follow HACCP policy set by the Director of Dining Services. Maintains food production areas in a clean, sanitary, neat and orderly manner. - (Standard) Reports to Director of Dining Services any problems or needs concerning equipment, food supply, sanitation, or safety problems. Detects and reports spoiled or unattractive food or supplies. Cleans assigned areas following established cleaned - (Standard) May be responsible for cash handling procedures as set by the Director of Dining Services. - (Standard) Operates kitchen equipment to prepare food, under supervision. - (Essential) Cleans and maintains culinary equipment and physical space. - (Essential) Assists in record keeping and inventory management. - (Essential) Performs all other duties as assigned. - (Standard) Job Type: Part-Time (less than 1,000 hours) If part time, hours per week: up to 20 Equipment Requirements for part time, casual, adjunct and instructor positions: It is HACC's expectation that candidates selected for this role will provide their own technology equipment. Your own computer (Windows, Linux, or Macintosh desktop or laptop) with current web browser installed (Firefox, Edge, Safari, Chrome) ********************************************************** Access to broadband internet connection at all times during employment (DSL, 4G/LTE, FIOS, Satellite, or Cable/Xfinity/Comcast ************************** Equipment/technology which enables you to communicate synchronously during meetings and other events, such as USB Headset, speaker and microphone, captioning services, adaptive technology, assistive devices, etc. If you are not able to meet the equipment requirements listed above and are selected for the role, you can request a special accommodation. Our ability to grant your request will be based on documented need and inventory availability. About Us: ************ Our Purpose: Learning for all; learning for life. Our Core Values: A Circle of Caring Caring by Creating Our Future Together We work together to shape and build our preferred future. We encourage and celebrate creativity and innovation. We set high goals and strive to achieve them. We strive to provide exceptional service to all who help shape our future. Caring for Each Other We are gateways to student success and opportunity. We promote respect, collegiality, and equity-mindedness in all we say and do. We nurture awareness and cultural sensitivity to create a climate of trust. We are growth-minded, believing that each of us is capable of learning, developing and growing to support our mission. Caring by Doing What is Right We are honest and hold each other and ourselves to the highest ethical standards. We provide the most accurate information available in all communications. We are transparent about our decisions as individuals and teams. We embrace broad engagement in the shared governance process.