Chef Jobs in Marple, PA

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $88,000 to $115,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Why us? Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city -from the look and feel of the restaurant to the locally-sourced offerings served. The specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer's menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the modern farm-to-table concept introduced by Sage Restaurant Concept, Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia's Modern steakhouse. Atop The Logan and amidst the splendid, the bar that Philadelphians crave. Nine floors above Philadelphia, a city chic lounge beckons with its unhindered panoramic vantage point, city-sophisticated crowd, and urbane attitude. Assembly Rooftop Bar looks down on Logan Square, with vast views of the Benjamin Franklin Parkway all the way to the Philadelphia Museum of Art. Our sexy rooftop setting high above Philadelphia pours a list of bubbly cocktails, plus a wealth of champagnes and sparkling wines by the glass and by the bottle. Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant & Assembly Rooftop Lounge may be for you. Job Overview Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Job Details JAM Shop - Lansdowne, PAPlant-Forward Sous Chef (Full-Time) Are you passionate about bold, plant-forward, sustainability-minded cuisine and crafting unforgettable dining experiences? Do you thrive in fast-paced kitchens and love creating beautiful, sustainable dishes that push culinary boundaries? Jeffrey A. Miller Hospitality Group (JAM Hospitality) is hiring a Sous Chef for our “Chickpea” division - our plant-based catering concept that brings flavor-driven, sustainable cuisine to weddings and special events across the Tri-State area. As a key player on our Culinary Development Team, you'll collaborate closely with our Director of Culinary Development to design innovative, scalable, and sustainable plant-based dishes for high-end off-premise catering. Watch why JAM Hospitality is a great place to work! Explore our company What You'll Do Menu & Recipe Development Collaborate with the Director of Culinary Development (DoCD) to design exciting, innovative plant-forward menus for various events, including weddings, corporate galas, casual buffets, and others. Design and test unique plant-forward menus for weddings, galas, and casual buffets. Research culinary trends and develop original, scalable recipes using seasonal, sustainable ingredients. Collaborate with purchasing to source high-quality, local produce and pantry items. Create clear documentation for new dishes and procedures. Kitchen & Event Leadership Work in our Lansdowne commissary (Tues-Thurs) prepping and refining menu items. Serve as a lead chef at 1-2 weekend events (Fri-Sun), executing beautifully plated plant-forward dishes. Train and guide culinary staff on plant-based techniques and event execution. Drive JAM's box truck to venues (no CDL required-we'll train you!). Sustainability & Innovation Minimize waste, maximize impact - every dish should reflect thoughtful sourcing and preparation. Ensure all offerings meet JAM's culinary standards and support our mission to elevate plant-forward cuisine. Qualifications Culinary Arts or Culinology degree preferred. 6+ years of kitchen experience, with a strong emphasis on vegan/vegetarian cooking. Strong leadership, communication, and project management skills. Ability to taste and test all kinds of food (except in cases of documented food allergies). ServSafe certified or ability to obtain within 90 days. Flexibility to work nights, weekends, and holidays. Valid Driver's License and comfort driving a box truck (training provided). A collaborative spirit that embraces our company values: Teamwork, Growth, Integrity, Sustainability, Quality, and Humor. Why Join Us Salary: $60,000-$80,000 annually Perks: Provided meals, gratuities, performance bonuses Opportunities: Join a creative team shaping the future of plant-forward catering Ready to Cook Up Something New? Apply now and be part of a team where creativity, sustainability, and culinary excellence come together to make events truly unforgettable.

INENT Inc. focuses on understanding, addressing and resolving Talent Acquisition, Engagement and Management needs. The core team has over many years of experience in a variety of industries and management disciplines. We serve our clients with the highest level of service standards, never compromising our integrity and commitment to excellence. The products and services are targeted at niche markets in information technology, health care, Financial Services, government, education and other industries. Job DescriptionJob Title: Chef / IaaS Engineer Location: Wilmington, DE Duration: 12 + Months F2F required after telephonic. First 3 to 6 months I would need you onsite but then it can do a lot of remote work They are building a private cloud which some of their clients can access ll need CHEF experience Client is starting a journey to reconfigure it's infrastructure to massively scale beyond the current levels. To do this, a complete modernizing and re-envisioning of the existing service oriented infrastructure is necessary. Key architecture features of the new architecture include: • Leveraging the CQRS pattern to allow clean separation of bounded contexts and significant scaling improvements vs a traditional architecture. • Movement of the entire stack to a private cloud using OpenStack and Chef. • Cloud friendly monitoring including Appdynamics, Logstash, Spring Actuator and Nagios • Using event driven architecture to allow disparate systems to communicate in real-time without knowing about one another. o Event sourcing to ensure no event or data is ever lost. • Modern Hadoop and Spark based data warehouse. • Modern frameworks like Spring Boot/Integration/Batch, Axon, AngularJS, RabbitMQ, Hystrix and many more. • Everything Mobile first. Must Haves • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration QualificationsMust Have • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Additional Information Thanks & Regards Bhavani INENT INC *************************** ************ * 127

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Kitchen Manager will report to the General Manager, and will be responsible to coordinate the day to day culinary operations. Legends oversees all food and beverage operations in concessions, premium and catering. The Kitchen Manager will be responsible for execution of all culinary areas. ESSENTIAL FUNCTIONS Ability to set up and prepare all food items, including replenishment and rotation of stock, as directed by the General Manager and Regional Executive Chef. Setting up non-food items for each shift with a high-level awareness of sanitation and food safety, maintaining work areas and proper food storage, in a safe, and efficient manner. Production of menu items based on specific recipes and changing deadlines, in accordance with company standards. Familiarity with setting PAR levels and managing inventory quantities in accordance with those PARs. Inputting and maintaining daily event sheets, daily reports, and logs. Oversee purchasing process for culinary items, creating purchase orders, building relationships with vendors, and sourcing inventory items when necessary. Responsible for managing kitchen staff, including two main kitchens and additional food stands within the venue. Ability to follow directions precisely and consistently. Adheres to company guidelines and house rules, always exceeding guest expectations. Assist in staffing, scheduling, training, and counseling of event staff. Ability to interact with guests and staff to ensure guest satisfaction. Must have extensive knowledge of food and beverage menu, specials and services offered. Ability to assure compliance with company service standards, company inventory and cash control procedures. Work as a team with fellow associates and other service departments within venue. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. All applicants must be at least 18 years of age. Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred. Ability to interact with co-workers to assure compliance with company service standards. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Ability to multitask in a fast paced, team orientated setting. Must be able to read, speak and write in English. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Ability to work all events, including: extended hours, nights, weekends, and holidays. Must have sufficient mobility to perform assigned production tasks including: constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #LI-IR1

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Sous Chef to join our team. Responsibilities: Provide supervision to dietary/kitchen team and supporting the Executive Chef Assist in controlling food costs Assist in maintaining controls and security of all food items and supplies in storage Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items Record and maintain Food Safety Equipment Records and Food Safety Temperature Records Perform and assist in the rotation (FIFO - First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: Two (2) years' Sous Chef experience Supervisory experience preferred Must maintain current Food Services Sanitation certificate Associates Degree in Culinary Arts preferred Competent in organizational, time management skills Must demonstrate good judgment, problem solving and decision-making skills Ability to work weekends, evening and flexible hours If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1003500

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO employer - M/F/Vets/Disabled Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

Not Your Average Joe's is hiring a Sous Chef! As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the Executive Chef, you will oversee all kitchen hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a focused, hardworking, team oriented Chef with a strong background in cooking, organization and leadership. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Interviews, trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Returning UsersLog Back In Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a talented and driven Executive Chef to lead culinary operations at a Corporate Services account within our Global Strategic Account portfolio in King of Prussia, PA. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. What You'll Do * Hands on, lead daily food production, including planning, preparation, and quality control * Ensure compliance with Sodexo Culinary Standards and recipes * Manage food costs, inventory, and vendor relationships * Develop creative, high-quality menus that meet client and customer expectations * Train, mentor, and supervise a team of 10 frontline Sodexo employees * Oversee catering functions, special events, and multi-site food service support * Drive customer satisfaction and continuously elevate the dining experience 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 * A strong culinary foundation and passion for staying ahead of culinary trends * Experience in both FOH and BOH operations * Proven leadership and team development skills * Financial savvy and experience managing food costs and budgets * Ability to thrive in a high-volume, multi-site environment * Experience with Sodexo Food Management Systems (FMS) is a plus 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 - 1 year 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!

We are looking for a well rounded and experienced working chef or sous chef with high volume restaurant experience, who is creative, organized and communicates well. We need someone who is energetic and execute dishes quickly without sacrificing presentation. We embrace creativity and passion for food. You must have a great palate and some knowledge of Mediterranean cuisine. Many of those working in our kitchen have been with us for 18 or more years. Arpeggio is a well regarded fast paced BYOB with a large and interesting menu and have been in business for over 25 years. Our mission includes creating a happy and comfortable environment for both staff and guests. The hours would be 5 days a week from 50-60 hours: Excellent salary based on experience and hours worked. Please include references and a resume. Job Duties Improving kitchen organization Food rotation Expediting Maintaining health department standards in both storage and preparation of food Developing cost efficient specials Providing food descriptions for menus Ordering Helping improve kitchen productivity Benefits Health insurance plan (blue cross blue shield plan available)

Job Details Experienced MAIN STREET WAREHOUSE - GLASSBORO, NJ Full Time Not Specified $16.00 - $20.00 None AM Shift OtherDescription AM PASTRY CHEF/BAKER As a Pastry Associate, you will be responsible for the baking, packing, completion, and organization of customer orders. You will be responsible for assisting in scaling, mixing, baking of various cakes and pastries. Maintain high level of quality, consistency of product. Mix frostings and fillings. Maintain a clean and organized workspace. Keep accurate and consistent inventory of ingredients and finished product. This includes moving, unloading, packing, labeling, stacking, and other duties as needed. Candidates must be willing and able to work in a fast-paced manufacturing environment. Must be able to communicate and work effectively in a team environment. Must be able to follow instructions (written & verbal). Candidates must also be willing to follow all established policies and safety guidelines in a drug-free workplace. Shift 8:00AM-4:30 PM weekends and holidays mandatory Work Environment: Accurate and consistent portioning of products Maintaining high quality standards Work involves exposure to various work environments, including cold, freezing, and hot temperatures. Will be exposed and in contact with allergens. Qualifications Must be eligible to work in the United States. Must be able to work a flexible schedule, 8-10 hour shifts, 5 days a week including weekends and holidays. Must be able to work overtime on an as-needed basis per the Supervisor. Willing and able to carry up to 50 pounds with or without reasonable accommodations. Willing and able to stand with or without reasonable accommodations. Willing and able to read documents and labels. Willing and able to perform tasks which include pushing, pulling, lifting, and carrying. Performs other duties as assigned by Supervisor.

Objective: The Chef de Cuisine (CDC) is responsible for the overall leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The CDC is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness § Provides overall culinary leadership, including all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts full accountability for restaurants culinary performance. § Builds a winning culinary management and front-line team; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of all employees. § Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness § Maintains a superior understanding of culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Leads all restaurant level menu development and execution. § Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. § Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. § Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Conducts sales building events and public relations activities, including dinners, cooking classes, etc. § Manages the restaurants food and BOH labor reporting and budgeting process. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. § Effectively resolves operational challenges and issues. Personal Effectiveness § Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. § Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. § Gets things done, on time and on budget. § Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. § Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. § Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. § Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as required. Qualifications Knowledge and Skill Requirements: § Minimum 5 years culinary leadership experience, preferably in a high profile, high volume, culinary driven environment. § Superior culinary skills with a proven track record as a chef and leader. § Proven ability to deliver superior operational performance. § Strong oral and written communication skills. § Associates or Bachelor's Degree in culinary arts highly preferred.

Job Details Downingtown Country Club - Downingtown, PA Full Time $65000.00 - $75000.00 Salary/year Kitchen StaffSous Chef Ron Jaworski's Downingtown Country Club is one of the Premier Golf and Wedding Properties in Chester County and we are looking for a creative and motivated Sous Chef to join our talented culinary team. In this position, you will be responsible for overseeing our Seven Tap Tavern, our casual pub style restaurant that caters to our club members, golf clients, and general public. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. About Us: Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces. What We Offer: Opportunities for Growth with the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Health, Dental, and Vision Insurance What We Are Looking For: Friendly and positive attitude Communication and conversational skills Ability to multitask and prioritize many requests Attention to detail Enthusiasm working in a team Ability to work in a fast-paced environment Knowledge of food and beverage preparations Willing to work flexible schedules Job Summary (Essential Functions): Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production and service for ala carte dining. Assist with banquet events and other functions at the Club as necessary. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Develops menus, specifications and recipes. Monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Duties and Responsibilities Assumes complete charge of the culinary programs in the absence of the Executive Chef. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. Consistently maintains standards of quality, presentation and flavor of foods. Personally works in any station as assigned by the Executive Chef. Consults with FOH management and dining service personnel regarding specials, and menu items. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. HR Management Assists Executive Chef with supervision and training of employees on sanitation, safety, food production, and execution. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises, trains and evaluates kitchen personnel. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Motivate staff to be the best they can be. Establish wage rates along with the Executive Chef and GM. Discipline and/or terminate F&B employees according to Ron Jaworski Golf policy and procedures. Financial Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Helps plan energy conservation procedures in the kitchen. Review daily or meal-period revenue analyses and item sold reports from point of sale (POS) systems used in the Tavern and outlets to determine if changes are warranted. Adhere and maintain all budgeted F&B numbers Other Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Consults with Executive Chef and Food and Beverage Manager regarding inventory of dining items including china, and food presentation items and helps ensure that they are properly stored and accounted for. Work with Executive Chef to update, review and print weekly menu changes and specials. Provide General Manager, Chef, Accounting, or other RJG representatives with timely reports when requested. Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Attends scheduled staff and BEO meetings. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Ensure kitchen areas and outlets are managed in compliance with Federal, State, and Local safety regulations. Maintain a favorable working relationship with all other RJG properties and company employees to promote a cooperative and harmonious working climate. May serve as club's opening and closing manager or manager on duty. At all times, present a favorable image of Ron Jaworski Golf and Ron Jaworski Weddings. Always think of “The Next Big Idea” to bring new ideas and customers to the Downingtown Country Club. Licenses and Special Permits Food safety certification Required Education and/or Experience: • High school diploma or GED • A four-year college degree in Hospitality is preferred. • Three years of restaurant supervisory experience Physical Demands and Work Environment: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment Must be willing to work 40+ hours - including nights and weekends. Doing whatever it takes to get the job done. Must be able to work in a fast-paced environment. Must be neat, courteous, and possess a professional appearance at all times. Must have good communication skills. Must Live 212!

AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF •Totally scratch kitchen, extensive wine list. •40.00 per person check average. •Excellent salary and bonus plan. •Great benefits and 401k! Required Skills •Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef • Hands-on experience with planning menus and ordering ingredients • Knowledge of a wide range of recipes • Familiarity with kitchen sanitation and safety regulations • Excellent organizational skills • Conflict management abilities • Ability to manage a team in a fast-paced work environment • Flexibility to work during evenings and weekends • Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus +401k

Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region. The restaurant has opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal among other national publications. ● Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach-leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence. ● Menu Costing & Analysis - Properly cost out all menus, ensuring each dish (including proteins, sauces, and garnishes) aligns with profitability targets. ● Food Cost Management - Monitor and control food costs to align with budgeted targets while maintaining quality. ● Labor Cost Oversight - Schedule staff strategically based on sales forecasts and labor budgets, ensuring efficient payroll management. ● Invoice & Financial Accountability - Approve and track invoices, ensuring all purchases align with financial goals and budgeted spend amounts. ● End-of-Month (EOM) Inventory - Complete and submit inventory counts on time, ensuring accurate tracking of all food costs and waste. ● Lead BOH operations, ensuring seamless daily execution of service. ● Train and supervise kitchen staff, including Line Cooks, Prep Cooks, Dishwashers, and Porters. ● Maintain high service, sanitation, and food safety standards across all kitchen operations. ● Actively participate in service, working every station as needed, including expo. ● Execute menu modifications, research new inventory products, and enhance best practices. ● Schedule and lead kitchen deep cleans, ensuring compliance with all health and safety regulations. ● 5+ years of culinary experience with extensive knowledge of food handling, preparation techniques, and menu costing. ● 3+ years of leadership experience as a Sous Chef or 1+ year as a Chef de Cuisine/Executive Chef. ● Strong financial acumen, with experience in cost controls, food & labor budgets, and financial accountability. ● Ability to thrive in a fast-paced, high-volume restaurant environment with a focus on quality and efficiency. ● Detail-oriented and self-motivated, with a passion for hospitality, leadership, and operational excellence.

** Realistic work expectations with manageable hours ** * Creativity encouraged * Front Street Cafe in Philadelphia, PA, seeks an experienced full-time Head Chef / Chef de Cuisine. Who we are: We are an all-day café with a garden patio and event space offering locally sourced New American cuisine. We serve the highest-quality foods possible, utilizing local, plant-based, farm-to-table, and organic ingredients whenever possible. Candidate summary: The ideal candidate is adaptable and a natural leader by example. The job scope includes hands-on work in a predominantly scratch kitchen, as well as managing and working with a large, supportive staff. There's massive potential for supportive learning and building a comprehensive management background in the culinary field. Company culture: Flexible Innovative Respectful Job title: Head Chef / Chef de Cuisine Compensation and benefits: $70K+ starting salary Medical benefits 401K Paid time off Paid Sick Days Other incentives: Yearend performance-based bonus potential Company dining perks (monthly comp tab) Other discounts Easily accessible by public transportation Schedule requirements: Open availability Mostly nights and weekends Some days shifts possible Shifts are from approximately 12:00pm to 10:00pm Language requirements: English Spanish helpful Must have experience: 3+ years of experience in a BOH management position Previous Expediting and Line Cook experience Menu creation and conceptualization Knowledge of allergens, plant-based cuisine, cross-contamination/cross-contact Enforcing policies and procedures Ordering, receiving, and inventory Purveyor negotiation and management P & L management (meeting financial objectives and maximizing profitability) Food safety knowledge (ServSafe or equal certification) Staff training and motivation Staff scheduling (monitor daily to ensure appropriate staffing levels) Managing >20 Computer Usage (email and internet orders, excel) Who you are: Excellent communicator (able to give and receive feedback well) Enjoys working in the Hospitality Industry Respectful of fellow employees and guests Stays calm under pressure Thrives well leading a team Thrives well on a team Challenging task-oriented Repetitive task-oriented Strong multi-tasking skills Creative Adaptable Committed Honest Positive Stable work history How to apply: Please submit your resume for consideration Please include your full name and current contact info Please submit 3 industry-related references and their email addresses from previous supervisors Verification of employment eligibility required BOH, Back of House, Bucks County Community College, Cafe Jobs Near Me, Cafes Hiring Near Me, Chef de Cuisine Jobs Near Me, Chef Jobs Near Me, Cook Jobs Near Me, Cooking Jobs, Cooking Jobs Near Me, Culinary Arts, Culinary Schools, Drexel University, Executive Sous Chef Jobs Near Me, Find Jobs, Find a Job, Head Chef Jobs, Hospitality Jobs, Job Board, Job Search Sites, Jobs, Jobs Near Me, Johnson & Wales University, Kitchen Manager, Local Jobs, Montgomery County Community College, Multi-Unit Executive Chef, Philadelphia PA Restaurant Jobs Near Me, Philadelphia PA Restaurants Hiring Near Me, Restaurant Jobs Hiring Near Me, Restaurants Hiring Near Me, Sous Chef Jobs Near Me, Temple University, The Art Institute, The Community College of Philadelphia, The Culinary Institute of America, The Restaurant School at Walnut Hill, Upscale Casual Restaurant Jobs Near Me, Upscale Casual Restaurant Jobs Near Me, Upscale Casual Restaurants Hiring Near Me

HEAD CHEF F1 Arcade is the world's first official Formula 1 social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. Role Overview We're looking for a visionary Head Chef to lead our culinary journey at our flagship Washington, D.C. venue. This is a rare opportunity to shape the future of an expanding brand by spearheading menu development, ensuring uncompromising quality, and training a top-tier culinary team. In this role, you'll lay the foundation for culinary excellence that will define our brand across multiple outlets, setting benchmarks for innovation, creativity, and exceptional food standards during these pivotal early years. If you're ready to lead, inspire, and pioneer culinary excellence, we'd love to have you on our team! Specifics of the role Salary: $80,000 - $100,000 + bonus Location: F1 Arcade, Philadelphia Hours of work: Varied Reporting to: General Manager What's in it for our future Head Chef? * Pole Position Compensation: A salary package of $80,000-$100,000, plus additional generous bonuses, commensurate with your experience and expertise. * Pit Stop Benefits: Medical, dental, and vision plans for you and your pit crew, ensuring your well-being both on and off the track. * Work/Life Balance: We understand the importance of balance, offering generous holiday allowances, PTO, and a supportive environment where your personal and professional growth are equally valued. * Future Opportunities: With our ambitious expansion plans, the chequered flag is just the beginning. Join us now and carve out your path to success with future 401K options, company stock, and more. Key responsibilities of a Head Chef: * Food Development: Adapt existing UK recipes and create new ones tailored for the US market, balancing à la carte offerings and corporate event packages. * Departmental Integration: Collaborate with operations and sales teams to enhance margins and drive culinary initiatives. * Training: Design comprehensive training programs in partnership with the Learning and Development team for kitchen staff and managers, ensuring consistency and excellence in food production. * Brand Building: Partner with Marketing to showcase our brand through enticing menu offerings that evolve with consumer preferences. * Operational Excellence: Implement and maintain quality assurance programs, ensuring adherence to safety, sanitation, and HACCP standards. * Technology Utilization: Optimize F&B systems for recipe management, production, and inventory control to maximize efficiency. * Leadership: Lead by example in daily operations, ensuring top-notch food quality and operational efficiency. The ideal Head Chef will have the following skills: * A proven track record in creating innovative menus and executing them with culinary expertise. * Over 5 years of experience in high-volume upscale kitchens, you should excel in food cost management, portion control, and optimizing supply chain efficiencies. * Strong communication skills are essential for effective collaboration across departments. * Proficiency in Microsoft Office/365 and culinary technology systems is preferred. * A degree or certificate in Culinary Arts or Hospitality Management would be advantageous. * Thriving in a fast-paced environment, you must demonstrate the ability to prioritize tasks effectively while maintaining high standards of culinary excellence. * Demonstrate the three core values: Pursuit of Excellence Positive Energy Conscious Integrity