Chef Jobs in Manor, PA

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

**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 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-Lancaster | US-PA-Harrisburg_ **System ID** _979963_ **Category** _Culinary_ **Relocation Type** _No_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

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

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

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!

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

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!

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

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

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts 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!

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.

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 communityand 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.

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

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.

We are looking for high energy team members who are passionate about preparing and delivering high quality food in a fun and positive team-oriented environment. Please visit *************************** for full job description details. Benefits include: ● Get Paid WEEKLY! ● 401(k) plan with monthly match! ● Tuition Reimbursement! ● Medical, Dental & Vision Insurance! ● Flexible Schedule! ● Meal & Catering Discount! ● Employee Purchase Program! ● Referral Bonus Program! ● Career Development Opportunities! Please Note: Minimum Age Requirement 18 for the following positions: Cook Server Bartender Server Assistant Host To-Go Specialist Dishwasher Garden Bar

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!

Job Details Harvest Harrisburg - Harrisburg, PA Full TimeDescription Together We Grow: Harvest Seasonal Grill is looking for experienced Executive Sous 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 Sous 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

At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker, is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUSS-SOME experience. Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money mate, please apply! Come join the Outback family as a Prep Cook, where you will be passionately preparing, portioning, and cooking food items to Outback's quality specifications. As a Prep Cook you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools and recipe specs. As a Prep Cook, you'll help to provide each customer with an AUSS-SOME dining experience in the restaurant, through your passion and commitment to prepare Outback food at its best. Have no worries, just fun! The Prep Cook is also responsible for: • Following established food safety guidelines, recipes, standards and procedures • Maintaining a clean and food-safe environment • Passionately prepare, portion, and/or cook food items to quality specifications • Assessing ingredients and items for freshness and quality, rotating product appropriately Perks & Benefits that we offer at Outback Steakhouse: • We support your BOLD career dreams. #BloomWithUs. • PTO (when eligible) to take the time for you! • Closed Thanksgiving and Christmas Day to spend time with family and friends. • Health & Wellness benefits (when eligible) - Medical - Prescription - Dental - Vision - Company paid Life Insurance - Health Rewards • Meal comp benefits. • Anniversary Program. • Rx for pet's prescription savings program. • Employee discounts with Perks at Work! • Rewards and recognition programs (we appreciate all that you do). Bloomin' Brands, Inc. is an equal opportunity employer. M/F/D/V are encouraged to apply.