Chef Jobs in Manheim, 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

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!

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!

West Reading Motor Club in West Reading, PA is looking for one executive chef to join our team. Our ideal candidate is attentive, ambitious, and hard-working. Benefits 401K Medical Insurance Job Description We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment We are looking forward to receiving your application. Thank you.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all ClubCorp quality standards. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position. Reports Directly To: Executive Chef, also works for: F&B Director, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel. Directly Supervises: at least two regular Full-time kitchen staff, indirectly supervises: all cooks, prep cooks, and dishwasher/utility employees. This role pays an annual salary of $70,000-$85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 4, 2025. Responsibilities Executing the creation of menus and meal planning/production based on forecasted Member and guest counts. Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry. Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chef's suggestions and recommendations. Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chef's suggestions and recommendations. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with Members/Guests professionally, helping them with changes and last- minute requests as needed. Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily. Qualifications Prefer a minimum of 3-5 years as a Sous Chef. High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card pear state requirements. Foodservice management certification as per state requirements. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/ carrying/ pushing/ pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Summary of Responsibilities: The Sous Chef is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared; focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling, and dating. Essential Functions: * Performs opening and closing procedures. * Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, and overages. * Properly uses production sheets and temperature log books. * Prepares, sets up and monitors daily food production, special functions, service, and resident satisfaction through proper food handling guidelines and portion control. * Prepares all food items according to Serv Safe procedures. * Makes sure service times are followed in all areas. * Ensures all walk-ins, reach-ins and storage areas are organized and all food is properly wrapped, labeled, dated, and used by date, and enforces Use By dates * Ensures all foods are served at proper temperatures. * Responsible for keeping food waste to a minimum and utilizing leftovers. * Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control, and using standardized recipes. * Replenishes food items as required. * Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner. * Ensures the completion of sanitation assignments and logs in compliance with food and safety standards. * Demonstrates interest in learning additional aspects of the job and offers suggestions to improve workflow. * Completes sanitation expectations for all areas. Position Type/Expected Hours of Work: * This position may be full-time or part-time in a healthcare facility that is open 24 hours a day, 365 days a year. Rotating shifts, as well as weekends, holidays, and work during inclement weather, will be required. Education and Experience Requirements: * High School Diploma or GED * Vocational / Technical Degree in Food Service preferred * 4-5 Years high volume cooking experience demonstrating proven culinary skills * Strong proactive and efficient work ethic * Ability to function in a fast-paced environment, with competing priorities and deadlines * Demonstrated interpersonal communication, verbal and written Certification and Licensure Requirements: * Valid Pennsylvania Driver's License and acceptable Motor Vehicle Record Check (MVR) (Preferred) * SERV Safe Certification (Preferred) Work Authorization/Security Clearances: * Medical Screening * Criminal History Clearance * FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years) * Social Security Card * Immigration and naturalization (I-9) Clearance Physical Requirements and Physical Demands: * While performing duties of this job, the employee is regularly required to talk and hear. Visual acuity must be adequate to perform job duties, including reading information from printed sources and computer screens. * The position is continuously required to stand. * This position frequently requires walking, bending, pulling with force, reaching above head, reaching above shoulder, lifting from floor level up, lifting from waist level up, lifting above shoulders/head, lifting 25 lbs., and occasionally lift and/or carrying objects weighing up to 50 lbs. * This position occasionally requires sitting, climbing, crouching, squatting, crawling, kneeling, balancing, pushing/pulling (up to 350 lbs.), lifting 100 lbs. maximum, and frequent lifting and/or carrying of objects weighing up to 50 lbs. * This position seldom requires lifting objects in excess of 100 lbs. Safety Hazards and Physical Environment: * May be exposed to blood-borne pathogens - Low Risk * May be exposed to communicable diseases * May be exposed to extreme conditions, (i.e. heat or cold) * May be exposed to high noise levels * May be exposed to moving mechanical parts * May be exposed to potential electrical shock * May be exposed to toxic, caustic, chemicals, and/or detergents * May be exposed to rare occasions during which it is necessary to interact with a resident exhibiting aggressive behavior.

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.

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!

Elizabethtown College is currently seeking a PM Lead Cook for DIning Services. The primary purpose of this position is to ensure quality service and food production for all guests. Physical Demands Occasionally required to remain seated in a normal position for long periods of time Regularly required to walk about Regularly required to maintain balance while walking, standing, crouching, or running Regularly required to reach up and out with hands and arms Regularly required to talk and hear; verbally express information or instructions Regularly required to use hands to grasp objects, type, pick up objects, move objects, or hold objects Regularly required to stoop, kneel, crouch, and/or crawl Regularly required to climb stairs and/or ladders Occasionally required to lift up to 50 pounds and carry a distance of 10 feet Occasionally required to push and/or pull up to 50 pounds a distance of 10 feet Regularly required to stand for long periods of time Required Qualifications High school diploma or GED is required. Associate's degree from an accredited culinary institute is preferred; plus two years of food service experience; or equivalent combination of education and experience. For full consideration, please include cover letter, resume and contact information for (3) references. Work Schedule Thursday - Monday 4:00pm - 12:30am *Subject to change based on business needs

Make an impact by joining ServiceSource, a champion for people with disabilities. Explore new opportunities! ServiceSource is an organization of talented people who drive innovation, embrace change, and serve humanity. As a qualified nonprofit agency operating within the AbilityOne program, ServiceSource hires persons with significant disabilities. For the majority of direct labor positions, ServiceSource will obtain documentation of a significant disability as per the JWOD Act. Job Summary: The Cook I independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads, and other similar items. Primary Duties Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated on the Annual Performance Review. * Cook food according to the menu and number of persons to be served. * Comply with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques. * Always keep all work areas neat and clean, clean and maintain equipment used in food preparation. * Bake desserts on occasion. * Read and follow recipes and/or production requirements. Additional Responsibilities * Serve meals. Make box lunches, assemble, and pack the meal components for pickup. * Maintain high standards in food handling, serving, and replenishing in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections. * Maintain high standards of cleaning and sanitation in the interior and exterior of the dining facility cleaning in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections. * Prepare hot and cold foods, and properly store food, utilizing knowledge of temperature requirements and spoilage. * Operate a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, * strain, season and knead foodstuffs for cooking, serving, and storing. * Follow standard operating procedures to maintain consistency of service performed. Perform all duties and responsibilities in a timely and efficient manner and in accordance with established company policies to achieve the overall objectives of this position. * Perform other responsibilities as assigned. Qualifications: Education, Experience, Certifications * High school diploma or General Educational Development (GED) required. * At least 1 year of experience working in a food service environment required. * HACCP certified preferred but not required. Knowledge, Skills, and Abilities * A well organized and self-directed individual who is a team player. * Ability to maintain a positive attitude. * Ability to communicate with co-workers and customers with professionalism and respect. * Ability to provide clear directions and responds to people. * An individual who can relate to people at all levels of an organization. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. * Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals. * Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. * Must be able, after training, to operate cooking equipment. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud. We are an Equal Employment Opportunity Employer, making employment decisions without regard to a person's race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E-Verify Employer and a drug-free workplace. Pre-employment background checks are required for all employment positions. PAY TRANSPARENCY POLICY STATEMENT: The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information

Make an impact by joining ServiceSource, a champion for people with disabilities. Explore new opportunities! ServiceSource is an organization of talented people who drive innovation, embrace change, and serve humanity. As a qualified nonprofit agency operating within the AbilityOne program, ServiceSource hires persons with significant disabilities. For the majority of direct labor positions, ServiceSource will obtain documentation of a significant disability as per the JWOD Act. Job Summary: The Cook I independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads, and other similar items. Primary Duties Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated on the Annual Performance Review. Cook food according to the menu and number of persons to be served. Comply with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques. Always keep all work areas neat and clean, clean and maintain equipment used in food preparation. Bake desserts on occasion. Read and follow recipes and/or production requirements. Additional Responsibilities Serve meals. Make box lunches, assemble, and pack the meal components for pickup. Maintain high standards in food handling, serving, and replenishing in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections. Maintain high standards of cleaning and sanitation in the interior and exterior of the dining facility cleaning in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections. Prepare hot and cold foods, and properly store food, utilizing knowledge of temperature requirements and spoilage. Operate a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead foodstuffs for cooking, serving, and storing. Follow standard operating procedures to maintain consistency of service performed. Perform all duties and responsibilities in a timely and efficient manner and in accordance with established company policies to achieve the overall objectives of this position. Perform other responsibilities as assigned. Qualifications: Education, Experience, Certifications High school diploma or General Educational Development (GED) required. At least 1 year of experience working in a food service environment required. HACCP certified preferred but not required. Knowledge, Skills, and Abilities A well organized and self-directed individual who is a team player. Ability to maintain a positive attitude. Ability to communicate with co-workers and customers with professionalism and respect. Ability to provide clear directions and responds to people. An individual who can relate to people at all levels of an organization. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able, after training, to operate cooking equipment. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud. We are an Equal Employment Opportunity Employer, making employment decisions without regard to a person's race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E-Verify Employer and a drug-free workplace. Pre-employment background checks are required for all employment positions. PAY TRANSPARENCY POLICY STATEMENT: The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information

Returning UsersLog Back In 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 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!

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Paid time off Profit sharing Tuition assistance Vision insurance Apply to join one of the fastest growing hospitality groups in Lancaster - TFB Hospitality! Annie Bailey's is seeking an Executive Sous Chef to join our talented team! Our restaurant utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with the comfort of an Irish Pub. The restaurant is located in downtown Lancaster City and provides warm, inviting hospitality to our local community and visiting patrons. We have a great team with years of experience to help grow and learn with multiple opportunities throughout the organization. *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided Responsibilities:-Assisting in the Research and development of new menu items-Responsible for organizing and overseeing daily and weekly prep-Assisting the Executive Chef in training/development of staff-Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols -Leading successful shifts Requirements: -4+ years of experience -Team oriented attitude -Must have reliable transportation -Love of food and people Compensation: $45,000.00 - $55,000.00 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!

TFB Hospitality provides restaurant management & food/beverage solutions for a la carte, banquet, & catering facilities, including: Annie Baileys Irish Public House (Downtown Lancaster, PA) Conway Social Club (Downtown Lancaster, PA) Gravie Kitchen + Commons (Lititz, PA) Per Diem (Lititz, PA) TFB Catering at Rock Lititz Studio (Lititz, PA) TFB Catering Inc. (Lititz and Lancaster, PA) The company is owned & operated by brothers Joshua & Jacob Funk with corporate headquarters located in Downtown Lancaster, PA. Work at the Rock Lititz Campus! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! TFB Catering is seeking an Executive Sous Chef to join our talented team! Our operation utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. The kitchen is located on the Rock Lititz Campus and serves locations in Lititz, Lancaster, and beyond! *compensation based on experience Hours: Varies Benefits: Paid Time Off Employee Meal Employee Outings Healthcare provided Responsibilities: -Assisting in research and development of new menu items -Responsible for organizing and overseeing daily and weekly prep -Assisting the Executive Chef in training/development of staff -Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols -Executing events both on and off site Requirements: -4+ years of experience -Team-oriented attitude -Must have reliable transportation -Love of food and people Compensation: $47,500.00 - $55,000.00 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!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an annual salary of $60,000-$70,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 4, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes. Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Title Marketplace Lead Cook Job Description NEW HOURLY RATE!! $19.00-20.00/hr. Dining Services at Elizabethtown College is currently seeking a Lead Marketplace Cook. The primary purpose of this position is to ensure quality service and food production for all guests in the Marketplace. Specifically, to lead the cold side production: to include but limited to, all salad bar station, deli/grill station and omelet station. When needed to lend a hand with all large functions and catering events. Form daily prep lists and assign duties to cooks for food prep and cleaning tasks. Why work at Elizabethtown College? We've got great PERKS! * FREE College undergraduate tuition for employee, spouse and dependent(s) after six months of full-time employment * PAID time off between Christmas-New Years * FREE access to Bowers Center exercise equipment & pool * Generous paid time off for vacation & sick leave * Beautiful campus setting with walking paths, library, cafeteria, Starbucks kiosk, college bookstore, mail services, pool, exercise classes * Excellent benefits (medical, dental, vision, retirement match & more!) * FREE Employee held events throughout the year on campus For full consideration please include cover letter, resume and contact information for (3) professional references. Job Duties ESSENTIAL FUNCTIONS Provide leadership and training for full time, part time and student staff Serves as the main contact for customers with special dietary needs and takes responsibility for making sure those requests are met Serves at the PIC (person in charge) in the absence of a manager, according to ServSafe policy Prepare consistent, high-quality hot food items Ensures that all production records are accurately kept and all food safety records are logged. Utilize knives, cooking utensils, and all kitchen equipment safely and effectively Ensure the highest levels of safety and sanitation are maintained at all times Maintain sanitation, production, and equipment records as required Be able to answer questions and address any problems fellow employees may have Be able to move staff around from different areas to meet service needs and to handle staffing issues such as employee absences Provide exceptional customer service at all times Secure foodservice areas at close of business Implement and handle special vendor programs and promotions Train student staff Handle equipment maintenance and oversee cleaning maintenance Update the menu; work on menu development Inventory and order needed items Cover various open positions on a daily basis as needed NON-ESSENTIAL FUNCTIONS Assist in food production and service in pantry, bakery, and general kitchen as required Attend department meetings and participating in decision-making Conduct all responsibilities in a safe manner according to regulations (OSHA, EPA, etc.) Required Qualifications High school diploma is required, plus two years of related experience; or equivalent combination of education and experience. Preferred Qualifications Associates degree from an accredited culinary school is preferred Physical Demands Posting Detail Information Posting Number AS626P Open Date 06/17/2024 Close Date Open Until Filled Yes Special Instructions to Applicants About Elizabethtown College Elizabethtown College, located in southcentral Lancaster County, Pennsylvania, is a private coed institution offering more than 60 health, science, engineering, political science business, communications, fine art and music, humanities, and education degrees. Discover more at etown.edu. Status Hours Per Week 40 hours per week, 12 month position Work Schedule Varied Schedule Salary per hour $19.00-$20.00/hr Annual Salary

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Work at the Rock Lititz Campus! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! Per Diem, Lititz is seeking an Executive Sous Chef to join our talented team! Our restaurant utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. The restaurant is located in the Hotel Rock Lititz and on the Rock Lititz Campus providing service to leisure and business travelers, Rock Lititz campus community, and the local Lititz and Lancaster community, and maybe the occasional rock star! *compensation based on experience Hours: MON - SAT 12-10pm SUN 8 - 4 Paid Time Off Employee Meal Employee Outings Healthcare provided Profit Sharing Program Responsibilities:-Assisting in the research and development of new menu items-Responsible for organizing and overseeing daily and weekly prep-Assisting the Executive Chef in training/development of staff-Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols Requirements: -4+ years of experience -Team-oriented attitude -Must have reliable transportation -Love of food and people Compensation: $50,000.00 - $57,500.00 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!

Job Title PM Lead Cook Job Description Elizabethtown College is currently seeking a PM Lead Cook for DIning Services. The primary purpose of this position is to ensure quality service and food production for all guests. ESSENTIAL FUNCTIONS Lead and monitor the preparation of all food and beverage items and cooking activities of foodservice personnel. Assign foodservice personnel, including student staff, to specific duties and direct food preparation and activities in a manner to utilize their culinary skills. Oversee and record inventories in all retail locations to ensure that menu and convenience store items are available for daily specials, for regular menu items and for the number of customers served Operate the cash register as needed Tear down, clean, and sanitize, and reset the Jays Nest at the end of the night for the following morning. Prepare consistent, high quality hot food items Utilize knives, cooking utensils, and all kitchen equipment effectively Maintain highest levels of safety and sanitation at all times Maintain sanitation, production, and equipment records as required Maintain optimum station coverage at all times - cover for co-workers' breaks Train student personnel and communicate regularly regarding updates, shift or staffing issues and retraining needs Work closely with student employees, delegating and following up on assigned duties. Rearrange and cover areas needed as necessary during student staffing shortages Ability to work with people of diverse backgrounds and cultures Other duties as assigned NON-ESSENTIAL FUNCTIONS Attend department meetings and participate in decision-making Assist other areas within dining services Attend conferences to further education Conduct all responsibilities in a safe manner according to regulations (OSHA, EPA, etc.) OTHER SKILLS, ABILITIES, AND/OR TRAINING Ability to work extended hours as needed Ability to work weekends Ability to prioritize multiple tasks in a fast-paced environment Strong organizational skills and attention to detail Ability to work within strict deadlines Good interpersonal skills and desire to be a team player Creative problem-solving skills Exceptional customer service skills Excellent oral communication skills (i.e. ability to deal effectively with others, speak professionally on the phone, etc.) Ability to use a multi-line phone system Previous supervisory experience is helpful Ability to read and communicate in English Required Qualifications High school diploma or GED is required. Associate's degree from an accredited culinary institute is preferred; plus two years of food service experience; or equivalent combination of education and experience. For full consideration, please include cover letter, resume and contact information for (3) references. Preferred Qualifications Physical Demands Occasionally required to remain seated in a normal position for long periods of time Regularly required to walk about Regularly required to maintain balance while walking, standing, crouching, or running Regularly required to reach up and out with hands and arms Regularly required to talk and hear; verbally express information or instructions Regularly required to use hands to grasp objects, type, pick up objects, move objects, or hold objects Regularly required to stoop, kneel, crouch, and/or crawl Regularly required to climb stairs and/or ladders Occasionally required to lift up to 50 pounds and carry a distance of 10 feet Occasionally required to push and/or pull up to 50 pounds a distance of 10 feet Regularly required to stand for long periods of time Posting Detail Information Posting Number AS668P Open Date 04/03/2025 Close Date Open Until Filled Yes Special Instructions to Applicants About Elizabethtown College Located in southeastern Pennsylvania, Elizabethtown College offers its 1,800 students more than 75 academic programs in the liberal arts, sciences and professional studies. Driven by its commitment to "Educate for Service," Elizabethtown centers learning in strong relationships, links classroom instruction with experiential learning, emphasizes international and cross-cultural perspectives, and nurtures the capacity for lives of purpose and leadership as global citizens. For more information, consult ************** Elizabethtown College is committed to valuing and fostering the diversity reflected in our life together and in the world beyond our campus. We strive to ensure that the members of the community-students, faculty, staff, and administrators-are diverse in race, ethnicity, sexual orientation, socioeconomic status, religion, ability, gender, gender identity and expression, age, and national origin. We also seek to provide our community members, especially our students, with educational opportunities, programs, and services that are multicultural in content and expressive of a diverse life of experiences and worldviews that underrepresented groups bring to the learning environment. Status Hours Per Week 40 hours per week, 12 month position Work Schedule Thursday - Monday 4:00pm - 12:30am *Subject to change based on business needs Salary per hour $19.00-$19.50/hr. PLUS shift differential Annual Salary