Chef Jobs in Kingston, PA

Guy Fieris Mt. Pocono Kitchen is interviewing candidates for Line Cook positions. Candidates should have professional kitchen experience, including working a hot line, Sautee, and grill. Key Requirements: Experience in full service, 3 meal period restaurant is desired Friendly demeanor A positive attitude in order to create an authentic, friendly, enthusiastic, professional environment A dedication to teamwork Flexible schedule Must be able to communicate and comprehend instructions in English Ability to work well under pressure, be professional, efficient, detail-oriented, and courteous. Task-driven individual Ability to lift 60 lbs and stand for long periods of time Responsibilities: Cooking and preparing all menu items in accordance with standards set by the Chef Stocking and maintaining sufficient levels of food on the line Food preparation and portioning prior to service Communicates in a positive professional manner Maintain a clean and sanitary work environment * You must be legal to work in the United States. Required qualifications: 18 years or older Legally authorized to work in the United States

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders. Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world. Duties and responsibilities: * Ensure that all dishes available in the In Room Dining night menu and/or ordered by guests are produced respecting the resort's high standards and quality at all times * Ensure that fruit bowls, platters and fresh juice mise-en-place are consistent with the correct MO standards * Ensure that the breakfast kitchen is fully set up for service and that the correct levels of food preparation are carried out in advance for breakfast service * Monitor food stock levels based on current house count and order food appropriately * Provide efficient handovers and debriefs from the night shift service to the Executive and Head Chef * Ensure adherence to the hotel's Food Safety and Health & Safety policies at all times * Be fully aware of all hygiene control and chemicals used in the workplace * Have a full knowledge of and be able to act upon fire procedures Requirements: * At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent * Willing to work on a rotating shift basis, Monday to Sunday, starting at either 9PM or 10PM * Flexibility is required where applicable, including working on week-ends and bank holidays * Minimum 3-years working experience in the related field, preferably within the night shift * Must be trustworthy, reliable and committed to the role * HACCP certificate We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.

Job Details Nyack, NY $35.00 - $45.00 HourlyDescription About Us: At Nutrition Management Services Company, we pride ourselves on delivering exceptional dining experiences and top-notch service at every event and function. As a leader in the hospitality industry, we are committed to innovation and excellence in everything we do. We are currently seeking a dynamic and experienced Per Diem Corporate Chef to join our team and play a key role in elevating our culinary operations. Position Overview: As our Per Diem Corporate Chef, you will be responsible for managing special parties and functions, offering hands-on training and support to new cooks and managers, and mastering our company's production systems and tools. You will collaborate closely with the VP of Operations to ensure seamless coordination for menu planning, event execution, and overall support. Key Responsibilities: Event Management: Oversee and execute high-quality culinary experiences for special parties and functions. Ensure all aspects of food preparation and presentation meet company standards. Training & Support: Provide hands-on training for new cooks and managers, ensuring they are well-versed in company procedures, culinary techniques, and service standards. System Expertise: Become an expert in our production systems and tools. Utilize this expertise to streamline processes, improve efficiency, and maintain high standards. Collaboration: Work closely with the VP of Operations to coordinate menu planning, logistical support, and special event arrangements. Provide input on culinary trends and innovations to enhance our offerings. Quality Assurance: Maintain exceptional food quality and presentation at all times. Conduct regular quality checks and provide feedback for continuous improvement. Menu Development: Assist in the creation and modification of menus to suit various events and client preferences. Ensure all menu items align with company standards and client expectations. Qualifications Qualifications: Proven experience as a Corporate Chef, Executive Chef, or similar role in a high-volume or high-profile setting. Strong expertise in a variety of cuisines and cooking techniques. Experience in training and mentoring kitchen staff and management. Proficiency with production systems and culinary tools. Excellent organizational and communication skills. Ability to thrive in a fast-paced, dynamic environment and adapt to changing needs. A passion for culinary excellence and innovation. What We Offer: Competitive per diem compensation. Opportunities to work on diverse and exciting events. A collaborative and supportive work environment. The chance to make a significant impact on our culinary operations and client satisfaction.

Job Details Harvest Montage - Moosic, PA Full TimeDescription Together We Grow: Harvest Seasonal Grill is looking for experienced Executive Chefs to join our team! Harvest was founded on the mission of helping to create a brighter tomorrow. Our company culture of looking towards the future with optimism and opportunity has never been more important than in the challenging times that we have endured. Thankfully, through the loyalty of our patrons and the incredible dedication of our teams, Harvest's future is filled with abundance, possibility, and excitement. As we look to the new dawn on the horizon, we are searching for passionate & talented individuals to join us as we enter our next phase of growth. From creative culinary artisans innovating our seasonally-changing menu to service-centric superstars who will share our farm-to-table for everyone philosophy with guests, we know Harvest's teams are what will make that brighter tomorrow a reality, today. We're looking for highly motivated, experienced Executive Chefs who will thrive in a fast-paced, team-oriented environment. Our team is seeking the "best of the best" in the industry as we continue to grow rapidly, with advancement opportunities available. This is a great chance to be part of an awesome team that you can be proud of and truly enjoy, day in and day out! Benefits of working for Harvest: 401k with Company Match up to 4% Match and 100% vested once eligible Medical, Dental, and Vision Benefits Harvest Scholarship Program Employee Referral Program Flexible Schedule Growth and Development Opportunities Eco-conscious Company Seasonally-changing Menu Competitive Pay

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: *************************************************************** Monitors back of house food operation, administer policies and procedures set forth by Mohegan Pennsylvania. Assist in leading the department to achieve goals set by the organization. Ensures full training of the culinary team. Sets and maintains service and quality standards throughout the department. Assume responsibility for back of the operations; including develop schedules, training, controls, food quality, product development, and overall profit and loss. Hire and train supporting staff, establishing systems to implement company and departmental policy. Performs other related duties as assigned. Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment. Promotes superior guest service. Minimum Qualifications High School diploma or equivalent - college degree preferred. Strong culinary background and experience as a chef in a high volume/high quality multiple outlet environment is a plus. Applicable management experience is required. Must possess strong organizational, communication and people skills. Must possess excellent customer service skills. Computer skills required, including Word and Excel preferred. Ability to work rotating shifts and fluctuating days off required. Should have experience in food and beverage administration, planning, budgeting menu planning and cost analysis. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity!

We are seeking a talented and passionate Executive Chef to lead the culinary team at our brand new steakhouse. The ideal candidate will have a strong background in fine dining and a proven track record of kitchen management. This role requires creativity, leadership, and an unwavering commitment to quality and presentation. As the Executive Chef, you will be responsible for overseeing all kitchen operations, menu development, inventory and food costing, and ensuring the highest standards of food safety and handling. Key Responsibilities: Menu Development: Working with the General Manager, create and maintain a high-quality steakhouse menu, ensuring innovation while honoring classic dishes. Leadership and Team Development: Lead, mentor, and train the kitchen staff to create a cohesive and efficient team focused on quality and consistency. Your team is expected to always function at the same standard. Operational Oversight: Manage daily kitchen operations, including, food preparation, staff training and continuous education, scheduling, food presentation, and timely service. Ensure that every dish meets our exceptional quality standards, maintaining consistency across all service periods. Inventory Management: Oversee inventory levels, including ordering, receiving, and storing ingredients. Implement and maintain inventory control processes to minimize waste and manage food costs effectively. This will be coordinated through recipe management and POS controls. Utilize inventory management software to track stock levels, analyze trends, and forecast needs accurately. Build and maintain strong relationships with suppliers, ensuring the highest quality ingredients at the best possible prices. Monitor and control food and labor costs, aligning with financial goals and budgets. Health & Safety Compliance: Ensure all food safety standards and health regulations are met consistently. The candidate must be ServSafe certified and have familiarity with all HACCP regulations. Qualifications Experience: Minimum of 5 years of culinary experience, with proven expertise in preparing high-quality steaks and other classic steakhouse dishes. Or proven experience as a Chef in a fine-dining establishment. Leadership: Strong leadership, organizational, and communication skills with a track record of managing and motivating kitchen teams. Strong communication skills to effectively collaborate with both FOH and BOH teams. Detail-Oriented: Exceptional attention to detail, especially regarding dish consistency, plating, and quality control. A genuine passion for culinary hospitality and delivering unforgettable guest experiences. Technology Skills: Have an understanding and working knowledge tools like Excel, Word, and POS systems for inventory management, scheduling, reporting, and kitchen documentation. Extensive knowledge and experience of inventory control and management, including proficiency in inventory management software (i.e., MarginEdge, MarketMan, or similar programs). Additional Information Benefit Highlights: Competitive salary and performance-based bonuses. Comprehensive health, dental, and vision insurance. Paid vacation and professional development opportunities. Discounts on dining and other perks. Salary range: $60,000 - $70,000 - experience dependent Come be a part of the DCS family, today! DCS is an equal opportunity employer and complies with all hiring and employment regulations. In the event an ADA accommodation is needed, DCS is happy to help all employees achieve gainful employment in an atmosphere where they are appreciated and respected. DCS offers subcontracting services to government agencies as such, candidates may be subject to pre-employment screenings such as criminal background checks, pre-employment, post-accident & reasonable impairment drug screenings, motor vehicle record checks, etc. as such, DCS complies with all federal and state regulatory guidelines including the FCRA.

**Sodexo** has a fantastic opportunity for a highly passionate and experienced **Executive Chef 2** at **Lehigh Valley Hospital - Pocono** in **East Stroudsburg, Pennsylvania** . As the **Executive Chef 2** , you willmanage all aspects of back of the house operations in both patient services and retail, including ordering, inventory, staff training and development. You'll play a critical role in supporting Sodexo's mission to deliver exceptional experiences and support client program objectives. **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; + 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; + 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 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-EAST STROUDSBURG_ **System ID** _980513_ **Category** _Culinary_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _HOSPITALS_ _On-Site_

**Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Job Description** The Executive Chef - Wilkes University is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved + Reward and recognize employees + Plan and execute team meetings and daily huddles + Complete and maintain all staff records including training records, shift opening/closing checklists and performance data + Develop and maintain effective client and guest rapport for mutually beneficial business relationships + Interact directly with guests daily + Aggregate and communicate regional culinary and ingredient trends + Responsible for delivering food and labor targets + Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends + Ensure efficient execution and delivery of all culinary products in line with the daily menu + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items + Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards + Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used + Full knowledge and implementation of the Food Framework + Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase + Ensure proper equipment operation and maintenance + Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations + Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.? **Qualifications** + Requires at least 4 years of culinary experience + At least 2 years in a management role preferred + Requires a culinary degree or equivalent experience + Ability to multi-task + Ability to simplify the agenda for the team + Requires advanced knowledge of the principles and practices within the food profession. + This includes experiential knowledge required for management of people and/or problems. + Requires oral, reading, and written communication skills \#FS-900 **Education**

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

Returning UsersLog Back In Sodexo has a fantastic opportunity for a highly passionate and experienced Executive Chef 2 at Lehigh Valley Hospital - Pocono in East Stroudsburg, Pennsylvania. As the Executive Chef 2, you will manage all aspects of back of the house operations in both patient services and retail, including ordering, inventory, staff training and development. You'll play a critical role in supporting Sodexo's mission to deliver exceptional experiences and support client program objectives. 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; * 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; * 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!

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: *************************************************************** Oversee all kitchen operations including menu concepts, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and product specifications. Works with Restaurant Managers developing training for all staff. Has the ability to extend complementary services in accordance with the approved comp matrix. Performs other related duties as assigned. Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment. Promotes superior guest service. Minimum Qualifications Must have three years' experience as an Executive Sous Chef in a high volume, high quality hotel, resort or casino. A college degree, culinary school degree or formal apprenticeship program is required. In lieu of formal education, three years' experience as an Executive Sous Chef with four additional years of supervisory experience in a high volume hospitality related Food and Beverage operation is acceptable. Must possess a thorough knowledge of culinary disciplines; Oriental, Italian, etc., and have knowledge of various cultures and languages. Thorough knowledge of cost factors (i.e. labor, food, etc.) is a must. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity!

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders. Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world. Duties and responsibilities: * Assist the Executive Chef to plan and price menus and food and adhere to agreed prices/budgets, maintaining the applicable quality standards * Be responsible for the supplies' orders, arrival and quality control as regards the pastry section of the kitchen * Be responsible for the preparation and cooking of the pastry demands of all the F&B outlets of the resort, banqueting events, breakfast and In Room Dining operations as well as guests' welcome amenities * Manage the pastry team operations, assigning proper training and workloads to pastry team colleagues * Ensure compliance to sanitation, hygiene, health and safety legislation and the resort's organizational and quality requirements * Investigate and resolve guests' complaints * Maintain accurate records as required and report as agreed * Adhere to the resort and MOHG's policies and procedures * Be part of special projects as are reasonably required from the Executive Pastry Chef role * Be responsible for the equipment furnished and ensure that it is used and maintained according to the training provided * Attend regular trainings to maintain and update the knowledge, technical skills and qualifications that are necessary to perform the role Requirements: * At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent * Good knowledge of English is required * Minimum 5-years experience in the current or similar position within a 5-star luxury hotel * Able to manage and develop a team * Project- and time-management skills * Able to work under pressure in a fast-paced environment * Flexibility is required, including working on week-ends and bank holidays We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: *************************************************************** Oversee all kitchen operations including menu concepts, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and product specifications. Works with Restaurant Managers developing training for all staff. Has the ability to extend complementary services in accordance with the approved comp matrix. Performs other related duties as assigned. Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment. Promotes superior guest service. Minimum Qualifications Must have three years' experience as an Executive Sous Chef in a high volume, high quality hotel, resort or casino. A college degree, culinary school degree or formal apprenticeship program is required. In lieu of formal education, three years' experience as an Executive Sous Chef with four additional years of supervisory experience in a high volume hospitality related Food and Beverage operation is acceptable. Must possess a thorough knowledge of culinary disciplines; Oriental, Italian, etc., and have knowledge of various cultures and languages. Thorough knowledge of cost factors (i.e. labor, food, etc.) is a must. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity!

Sodexo has a fantastic opportunity for a highly passionate and experienced Executive Chef 2 at Lehigh Valley Hospital - Pocono in East Stroudsburg, Pennsylvania. As the Executive Chef 2, you will manage all aspects of back of the house operations in both patient services and retail, including ordering, inventory, staff training and development. You'll play a critical role in supporting Sodexo's mission to deliver exceptional experiences and support client program objectives. 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; 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; 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.

**Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Job Description** The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved + Reward and recognize employees + Plan and execute team meetings and daily huddles + Complete and maintain all staff records including training records, shift opening/closing checklists and performance data + Develop and maintain effective client and guest rapport for mutually beneficial business relationships + Interact directly with guests daily + Aggregate and communicate regional culinary and ingredient trends + Responsible for delivering food and labor targets + Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends + Ensure efficient execution and delivery of all culinary products in line with the daily menu + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items + Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards + Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used + Full knowledge and implementation of the Food Framework + Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase + Ensure proper equipment operation and maintenance + Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations + Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.? **Qualifications** + Requires at least 4 years of culinary experience + At least 2 years in a management role preferred + Requires a culinary degree or equivalent experience + Ability to multi-task + Ability to simplify the agenda for the team + Requires advanced knowledge of the principles and practices within the food profession. + This includes experiential knowledge required for management of people and/or problems. + Requires oral, reading, and written communication skills \#FS-300 **Education**

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: The Chef De Partie is responsible for supporting the Sous Chef and culinary operations in a food outlet or preparation kitchen that delivers consistently high-quality food products and presentations. Handles requisitions/purchase orders and ensures quality products are received, stored and properly utilized in their outlet and/or area(s) of responsibility. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with new products, recipes and preparation techniques. Daily food preparation and other duties assigned by the Sous Chefs to meet the standard and the quality set by the department. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible for supervising culinary operations and all cook tiers in their area of responsibility. Ability to estimate/forecast the daily production needs and check quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard operating procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows FDA and Health Dept. approved standards for the proper handling/storage of all food products at the correct temperatures. Operate and maintain all department equipment and promptly reports malfunctioning equipment or units in need of service. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishes and maintains effective inter-departmental working relationships. Has excellent knowledge of menu creation, while maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance to specifications and within established timelines. Assists and develops others in achieving the same. Continuously checks expiration dates and proper storage of food items in the outlet. Consults daily with Sous Chef and Executive chef on daily requirements, functions and responsibilities pertaining to the outlet. Any changes, unexpected bus groups and/or last minute events are discussed daily as well. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Sets the standard and example to others for personal hygiene and cleanliness. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to departments service standards. Carry out any other duties as required by management. Minimum Qualifications High School diploma or equivalent - college degree preferred. Strong culinary background and experience as a chef in a high volume/high quality multiple outlet environment is a plus. Applicable management experience is required. Must possess strong organizational, communication and people skills. Must possess excellent customer service skills. Computer skills required, including Word and Excel preferred. Ability to work rotating shifts and fluctuating days off required. Should have experience in food and beverage administration, planning, budgeting menu planning and cost analysis. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity!

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders. Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world. Duties and responsibilities: * Maintain a high standard of specified work in accordance with the Executive Chef's guidelines * Ensure that food preparation, quality and presentation standards are met at all times * Monitor the stock movement and report to the Chef de Partie or Manager on Duty for the replenishing on your section * Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage * Keep high standards of personal hygiene * Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness * Ensure adherence to the hotel's Food Safety and Health & Safety policies at all times Requirements: * At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent * At least 1-year working experience in the related field * Strong knowledge of HACCP We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: The Chef De Partie is responsible for supporting the Sous Chef and culinary operations in a food outlet or preparation kitchen that delivers consistently high-quality food products and presentations. Handles requisitions/purchase orders and ensures quality products are received, stored and properly utilized in their outlet and/or area(s) of responsibility. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with new products, recipes and preparation techniques. Daily food preparation and other duties assigned by the Sous Chefs to meet the standard and the quality set by the department. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible for supervising culinary operations and all cook tiers in their area of responsibility. Ability to estimate/forecast the daily production needs and check quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard operating procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows FDA and Health Dept. approved standards for the proper handling/storage of all food products at the correct temperatures. Operate and maintain all department equipment and promptly reports malfunctioning equipment or units in need of service. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishes and maintains effective inter-departmental working relationships. Has excellent knowledge of menu creation, while maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance to specifications and within established timelines. Assists and develops others in achieving the same. Continuously checks expiration dates and proper storage of food items in the outlet. Consults daily with Sous Chef and Executive chef on daily requirements, functions and responsibilities pertaining to the outlet. Any changes, unexpected bus groups and/or last minute events are discussed daily as well. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Sets the standard and example to others for personal hygiene and cleanliness. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to departments service standards. Carry out any other duties as required by management. Minimum Qualifications High School diploma or equivalent - college degree preferred. Strong culinary background and experience as a chef in a high volume/high quality multiple outlet environment is a plus. Applicable management experience is required. Must possess strong organizational, communication and people skills. Must possess excellent customer service skills. Computer skills required, including Word and Excel preferred. Ability to work rotating shifts and fluctuating days off required. Should have experience in food and beverage administration, planning, budgeting menu planning and cost analysis. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity!

About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills #FS-300 Education Nearest Major Market: Bloomsburg Nearest Secondary Market: Allentown