Chef Jobs in Monsey, NY

Job Title: Corporate Chef Company: Kontos Foods Job Type: Full-Time On-Site Kontos Foods, a leading company in hand-stretched flatbreads and high-quality Mediterranean food, is seeking a talented and innovative Corporate Chef to join our team. This unique role combines culinary creativity with customer engagement, focusing on crafting Mediterranean-inspired recipes and promoting Kontos products. The ideal candidate will be passionate about Mediterranean cuisine, a collaborate team member with sales and marketing departments, and eager to connect with new and existing customers to share the benefits of Kontos products. This position is highly self-starting, requiring a proactive individual who is comfortable working independently as well as in collaborative, team-based environments. This role will be expected to take the initiative, manage projects autonomously, and make key decisions without constant supervision, while also engaging effectively in larger group settings when collaborating with cross-functional teams. Whether leading culinary innovations or contributing to sales and marketing efforts, the ability to balance independent work with teamwork is essential for success in this role. Key Responsibilities: Recipe Development: Create and refine Mediterranean-inspired and authentic recipes that highlight Kontos products, ensuring they are both delicious and aligned with our brand's quality standards. Customer Engagement: Visit brokers and foodservice establishments to demonstrate Kontos products and recipes, offering tastings and presentations to showcase their value. Product Promotion: Develop strategies to effectively introduce products, providing tailored solutions that meet their culinary needs. Culinary Innovation: Stay updated with food trends and incorporate innovative techniques into recipe development to keep offerings fresh and exciting. Collaboration: Work closely with the marketing and sales teams to align recipe development with promotional campaigns and customer outreach efforts. Training: Educate customers and the sales team on the uses and benefits of products, offering training sessions and guidance as needed. Sales & Marketing Support: Ability to assist with social media content creation and contribute to the development of sales and marketing materials. Must be able to offer creative and strategic input during marketing discussions and project planning. Food Show Engagement: Ability to actively participate in food shows, showcasing products while engaging and interacting with customers. Qualifications: Experience: Proven experience as a back-of-house chef with a focus on Mediterranean cuisine; experience in recipe development and customer-facing roles is highly desirable. Skills: Excellent culinary skills with a creative approach to recipe development; strong interpersonal and communication skills; ability to effectively engage with customers and present products. Education: Culinary degree or equivalent experience in a professional kitchen. Travel: Willingness to travel frequently to visit customers and attend events. Why Join Us? Creative Freedom: Bring your innovative ideas to life and make a tangible impact on our brand's success. Dynamic Environment: Work in a fast-paced, collaborative, and supportive team atmosphere. Perks: Enjoy competitive salary & benefits! Join Kontos and be a part of our mission to bring the authentic flavors of the Mediterranean to a wider audience. We look forward to your application!

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $115,000.00 - USD $130,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Barcade is seeking a Chef to join our team in Jersey City. The Chef manages the day to day operations of location's kitchen to ensure compliance with Barcade Corporate standards. The Chef also provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location's food program. Duties and responsibilities Orders food, paper goods, and cleaning supplies Schedules kitchen staff adhering to labor budgets provided by the GM and operations. Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations. Trains and mentors new kitchen staff members Creates daily and weekly specials Updates recipe book as necessary in collaboration with GM and Operations Conducts monthly inventory Updates prep schedule and order pars in collaboration with GM and operations Submits kitchen waste log to GM weekly Participates in quarterly kitchen planning meetings Checks deliveries from vendors for accuracy and product quality Works on the line or as expo during most volume shifts as deemed necessary by GM Adjusts schedule as necessary to work the line or expo during private events and large parties Meets weekly with the GM to review upcoming events and catering orders Provides feedback on kitchen staff members to the GM on a regular basis and coaches kitchen staff members to improve performance. Qualifications 3 years of experience as a line cook in a full service kitchen Ability to lift up to 60 lbs and stand for long periods of time. Flexible schedule with availability to work some nights, weekends, and holidays. Previous experience with ordering and inventory Strong organizational skills and attention to detail Understanding of food and labor cost Knowledge of local food scene ServSafe certification Direct reports Line cooks, Prep Cooks, Dishwashers.

We are looking for an experienced, creative, and passionate head chef to join our team. As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met. Head Chef Duties and Responsibilities Direct kitchen operations, including food preparation, cooking, and cleanup Assign tasks; supervise chefs and cooks in the preparation and presentation of food Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Resolve issues as they arise so that customers continue to receive their orders in a timely manner Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen Plan menus and set prices making adjustments as needed based on the availability of ingredients Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment Direct monthly inventory Maintain vendor relationships Recruit, hire, and train chefs, cooks, and kitchen staff Maintain kitchen equipment; schedule repairs and additional maintenance as needed Head Chef Requirements and Qualifications Associate degree in culinary arts preferred 3+ years of experience in a back-of-house management position Significant experience as a chef, in addition to experience as a sous chef or line cook Strong attention to detail Creativity Ability to oversee and manage kitchen operations Ability to remain productive when pulled in many different directions We are looking forward to reading your application.

Job Title: Newark Brigaid Chef - hiring for 6 positions Job Status: Full-time Exempt (10 months per year) Supervisor: Newark Program Chef Compensation: $70,000 plus benefits (paid on a 12-month schedule) Founded by former Noma head chef Dan Giusti, Brigaid is a startup that began challenging the school food status quo by putting professional chefs into public schools to cook fresh, wholesome food from scratch. In 2016, we launched our first pilot program with the New London Public School district in New London, Connecticut. Since then, we've partnered with school districts around the country and expanded our reach into institutional kitchens of all kinds, equipping chefs to work within the parameters of federally-funded food assistance programs to provide organizations with practical solutions and hands-on training that facilitate improved outcomes for those they serve. We encourage you to learn more about our work by visiting our website, chefsbrigaid.com, and our Instagram, @brigaid. About Position: Brigaid has partnered with Newark Public Schools (NPS), New Jersey's largest school district, which serves more than 35,300 preK-12 students across 66 schools. We're hiring six 10-month Brigaid Chefs to work with our 12-month Newark Program Chef to support NPS' food service operation, including maximizing the value of current infrastructure, training food service employees, and helping to add more scratch cooked items to the menu. Each Brigaid Chef will be assigned a cluster of schools and train teams at each school kitchen on organization, food safety, and basic cooking techniques in order to increase their scratch cooking capability and implement the collaborative vision of NPS and Brigaid. Each Brigaid Chef would work 10 months of the year, from August to June, and have two months off before resuming work prior to the start of each school year. Job Responsibilities: Work with your cluster of school kitchens to implement best practices and new protocols. Your job will be to set the highest example in quality and safety for NPS employees to uphold every day, then to reinforce these standards and continue to monitor progress and adherence. Interface with food service employees, managers, and supervisors from a wide variety of cultures and backgrounds in ways above and beyond a strict teaching capacity, including the possibility of engagement with the school and broader community. Independently plan, manage, and document school visits, fill out daily chef journals for internal recordkeeping, and participate in a weekly meeting with the Newark Program Chef to discuss progress. Assist with any job-related tasks, including but not limited to receiving and storage of food and supplies, kitchen setup and breakdown, recipe scaling, food preparation, packing, serving, cleaning, dishes, and participating in community meals, etc., recognizing that other duties not listed may be required as needed. Follow all Brigaid/NPS protocols and standards of conduct according to the Brigaid and district employee handbooks. Adhere to all National School Lunch Program and Department of Health (DOH) guidelines and regulations. Job Qualifications: At least 3 years of professional cooking experience in a non-institutional setting (high volume cooking experience is a plus). ServSafe Manager certification, or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during the initial training period. Strong understanding of good food safety practices. Strong cooking ability, with understanding of all basic cooking techniques. Strong leadership and teaching skills. Ability to lead, direct, and inspire food service teams. Ability to use (or learn to use) high volume kitchen equipment. Ability to follow recipes and use basic math to determine preparation quantities. Good verbal and written communication skills. Well versed in National School Lunch Program standards and regulations, or the ability to learn and adhere to these standards. Basic computer literacy, including Microsoft and Google programs and Zoom. Flexibility in accommodating changes in schedule. Ability to work well under pressure and coordinate tasks. Ability to work well with others in a team environment. Physical Requirements: Ability to travel between various district school kitchens in a timely manner (and the possibility of carrying kitchen/culinary equipment during this travel). Ability to lift and carry heavy objects up to 50 pounds. Ability to walk around and stand for long periods of time. To Apply: To be considered, please submit a resume. The first round of the hiring process will be a Zoom interview, after which qualified candidates will be invited to a three-hour in-person practical interview in Newark, NJ. To be considered, you must be able to attend this in-person interview and follow the COVID-19 protocols listed below. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Newark. Should the final candidate for this position need to move, Brigaid also offers a one time, lump sum of $5,000 in relocation assistance, which is paid as part of the first paycheck and is subject to tax. Due to the high volume of applicants, only qualified candidates will be contacted-no phone calls or emails, please. Brigaid is an equal opportunity employer and does not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, or political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job. Benefits: 100% company-paid health insurance - a gold level plan through Anthem Blue Cross Blue Shield 100% company-paid dental insurance through Guardian 100% company-paid vision insurance through Guardian 100% company-paid short- and long-term care insurance through Guardian 8 days of paid vacation to start 13 paid federal holidays 6 days of paid sick leave 401k with 4% company match and immediate vesting COVID-19 Considerations: Depending on the requirements of specific partner organizations, we may ask that you provide proof of COVID-19 vaccination.

Job Details 4081 | The Office | OB&G - Ridgewood, NJDescription 40NORTH Restaurants is the full service division of Villa Restaurant Group, a family owned, multi brand global Quick Service and Full Service restaurant company. The philosophy behind our kitchens and tables is really quite simple It is the commitment of our Culinary and Hospitality Team, whose goal is to deliver you an exceptional experience every time. 40North full service restaurants include Piattino, Office Tavern Grill, NOM Mexican Table + Tequila Bar, Steelworks Wind Creek Casino, Blackhorse Tavern & Pub and Town Bar & Kitchen) and Villa Restaurant Group - Quick service restaurants include Villa Italian Kitchen, South Philly Cheesesteaks and Fries, Green Leaf's and Bananas, Mo' Burger, Far East, Asian Chao, Tony + Benny's etc. As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards. Your passion for cooking and leadership skills will contribute to the creation of memorable dining experiences for our Guests. What You'll Do: Assist Executive Chef: Collaborate closely with the Executive Chef to plan and execute menu items, ensuring consistency in flavor, presentation, and quality. Food Preparation: Participate in food preparation, cooking, and plating, ensuring all dishes meet Villa Restaurant Group's standards and specifications. Supervision: Supervise and coordinate the work of kitchen staff, including line cooks, prep cooks, and kitchen assistants. Provide guidance, training, and support to maintain a productive and motivated team. Menu Development: Contribute to menu development by suggesting new dishes, specials, and seasonal offerings that align with customer preferences and trends. Quality Control: Ensure all food products meet our high-quality standards through regular inspections, taste tests, and adherence to recipes and portion sizes. Inventory Management: Assist in managing inventory levels, ordering supplies, and minimizing waste while adhering to budgetary guidelines. Safety and Sanitation: Enforce strict adherence to food safety and sanitation standards in the kitchen, including proper handling, storage, and disposal of food items. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Customer Satisfaction: Play an active role in achieving high levels of customer satisfaction by consistently delivering delicious, visually appealing, and well-cooked dishes. Team Collaboration: Foster a positive working environment by promoting teamwork, communication, and a commitment to excellence among kitchen staff. What You'll Need: Proven experience as a Sous Chef or in a similar leadership role within a full-service restaurant. Culinary degree or equivalent culinary training is preferred. Strong knowledge of culinary techniques, kitchen equipment, and food safety protocols. Exceptional leadership and communication skills. Creativity and innovation in menu development. Ability to work under pressure and adapt to changing priorities. Strong organizational and time management skills. Availability to work evenings, weekends, and holidays as required. Food Handler's Certificate or equivalent certification. Why You Should Apply: Competitive salary Medical benefits Meal discounts Excellent training Career growth Fantastic culture and work environment! Flexible schedules If you are a passionate and talented culinary professional with a desire to contribute to the success of Villa Restaurant Group, we invite you to apply for the Sous Chef position. Join our team and be part of an exciting culinary journey dedicated to delivering exceptional dining experiences to our valued Guests. 40North Restaurants / Villa Restaurant Group is an Equal Employment Opportunity Employer. #LoveWhereYouWork #HeadNorth

Chef de Cuisine - Full Time position with excellent work schedule. Mercado is looking for a Chef de Cuisine to oversee kitchen operations and run dinner service. Run daily kitchen operations; Train kitchen and prep-kitchen staff; Maintain and enforce food standards; Ensuring that all food meets the highest quality standards and is timely served; Planning the menu and designing the plating presentation for each dish; Coordinating kitchen staff and assisting them as required; Hiring and training staff to prepare and cook all the menu items; Stocktaking ingredients and equipment; and placing orders as needed; Enforcing best practices for safety and sanitation in the kitchen.

The Chef D' Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant's needs are being handled, Front and Back of House, and that professional communication is at the highest level. In additional to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, general problem solving. Job Type: Full-time Pay: Based on work history Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect of each other, our valued guests, and our workspaces. EQUAL OPPORTUNITY EMPLOYMENT Landmark Hospitality is committed to providing diversity within our workplace environments. We celebrate equal employment opportunities while embracing a culture of mutual respect without regard to race, color, religion, sex, national origin, citizenship, age sexual orientation, gender identity/expression, or any other characteristic protected by law. It is a responsibility we all share; we together are memory makers. Job Type: Full-time

Crystal Springs has an exciting opportunity in one of our premier food venues as a Sous Chef. If you have a passion for the culinary arts and want to take your career to the next level, then Crystal Springs could be the next stop for you! Your responsibilities will consist of, but are not limited to: Create and promote a safe working environment Ensure quality, consistency, and adherence to culinary standards based on Crystal Spring Resort higher education operational excellence Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan, and price menus Ensure culinary equipment are properly operated and maintained Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases Responsible for component menu planning, costing, and brand management Ensure component compliance with sanitation and safety requirements Support regional sales and retention efforts when appropriate Coordinate activities with other internal departments and participate in management team meetings Interface with vendors and key service users within client organization Ensure menu changing follow by the season based on local ingredients Support farmers and local produce Qualified candidates would have: Minimum 1 year working in a high volume environment Minimum 2 years working as a manager Culinary degree a plus ServSafe certification a plus Must have weekend and holiday availability About Crystal Springs: Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season resort. Located in the rolling farmland of the Garden State's picturesque northwest, our world-class NJ resort is just an hour from New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Golf, spa, dining, weddings, catering & more. Enjoy Crystal Springs Employee Perks! Discounted Minerals Sports Club Membership 30% Dining/Retail Discount 30% Spa Discount Discounted Stays at the Hotels Discounted admission to Events & Festivals Complimentary Golf

Job Details Pelham - Pelham, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is an internationally acclaimed Iron Chef, restaurateur, and Michelin-starred master of Japanese cuisine. Known for blending traditional techniques with modern innovation, Chef Morimoto has created some of the most celebrated dining experiences worldwide. MM by Morimoto represents his latest vision-a refined, high-end Japanese concept that showcases precision, artistry, and the finest ingredients. In addition to Chef Morimoto'ssignature approach to sushi, sake, and Japanese flavors, MM by Morimoto will debut an exciting new steak program, featuring world-class cuts prepared with expert technique. This new program will elevate the restaurant's offerings, delivering an unparalleled dining experience. Position Overview: As the Executive Chef at MM by Morimoto, you will be at the helm of the restaurant's kitchen, overseeing all culinary operations to ensure every dish meets the high standards set by Chef Masaharu Morimoto. This role requires a dynamic leader who can inspire and manage a team of culinary professionals, maintain operational excellence, and deliver an exceptional dining experience to every guest. Core Responsibilities: Lead and manage all culinary operations: You will oversee the preparation, cooking, and presentation of dishes, ensuring they meet the high standards set by Chef Morimoto. This includes developing and refining recipes, maintaining consistency in taste and presentation, and ensuring that all dishes are prepared to perfection. Monitor operational flow: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and audits to maintain top standards. You will be responsible for implementing and enforcing kitchen policies and procedures to ensure a safe and efficient working environment. Recruit, interview, and hire new culinary team members: Develop a rigorous recruitment process to attract top talent. Foster a positive and professional team culture through mentorship and training. You will be responsible for building a cohesive team that works well together and supports each other in achieving the restaurant's goals. Conduct pre-shift meetings: Communicate updates, goals, and expectations to the culinary team. Address any concerns and provide guidance to ensure smooth operations. These meetings are essential for keeping the team informed and motivated. Manage menu costing, inventory control, and labor productivity: Analyze and optimize menu pricing, monitor inventory levels, and manage labor to maximize efficiency and profitability. You will need to balance cost control with maintaining the quality and creativity of the menu. Oversee budgeting, forecasting, and cost control: Develop and manage the restaurant's budget, forecast financial performance, and implement cost-saving measures without compromising quality. This includes tracking expenses, analyzing financial reports, and making data-driven decisions to improve profitability. Work closely with the front-of-house team: Collaborate with servers and other front-of-house staff to ensure a seamless and exceptional guest experience. Address any issues promptly and effectively. You will need to maintain open communication and a strong working relationship with the front-of-house team. Be flexible with scheduling: Adapt to varied shifts including nights, weekends, and holidays. Demonstrate commitment and reliability to meet the demands of the restaurant. Flexibility and dedication ensure the kitchen runs smoothly. Develop and implement new culinary strategies and techniques: Continuously innovate to enhance the menu and guest experience. Stay updated with culinary trends and integrate them into the restaurant's offerings. You will be expected to bring creativity and innovation to the kitchen, keeping the menu fresh and exciting for guests Qualifications Must have at least 5 years of culinary leadership experience as an Executive Chef in a high volume, upscale, full-service kitchen. Candidate must have proven exemplary culinary skills, knowledge on sushi and steak concepts preferred Serve Safe Certification Required. Must have strong financial acumen to be able to create and understand financial reports, menu costing, inventory control, and budgeting. Proven ability to lead, develop, and develop a talented culinary team. Must be able to work a flexible schedule to include nights, weekends, and holidays. Benefits Performance-Based Bonus Health insurance Paid Time Off Dental Insurance Employee discount Vision Insurance

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description At the Marriott Saddle Brook we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Marriott Saddle Brook can mean for you! Overview We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you! Your Role: * You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel. * You will analyze menus and procedures to improve profit and quality * You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel's guest mix, and industry trends. * You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. * You will forecast purchases and maintain food cost to align with budget. * You will be the leader in safety, efficiency, and sanitary production. * You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met * You will monitor all activities of Stewarding department and personnel. * You will enhance the skills of your team by designing training and development plans * You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards. * You will create an amenity program that reflects the hotel and its environment. A creative solution with a wow factor * You are the leader of culture, "One Team" all employees feel empowered to assist any guests of the Hotel. * You will maintain clear communication with the General manager, Director of Food and beverage and Human resources department. * You will partner with the Corporate Chef to drive programs that ensure centralization and consistency. Qualifications Previous Executive Chef experience preferred.

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Chef De Cuisine- Marriott Stamford Hotel & Spa Job Description Job Category - Food & Beverage Location 243, Tresser Boulevard, Stamford, CT 06901 Schedule Full-Time Relocation - No Position Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service

Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria • Ensure: o Kitchen organization and cleanliness provide a safe environment for all employees and guests o Workplace Safety guidelines, policies, and SOPs are followed daily o Food Safety guidelines, policies, and SOPs are followed daily o HACCP guidelines, policies, and SOPs are followed daily o All internal audit guidelines, policies, and SOPs are followed daily o Guidelines, policies, and SOPs are followed daily Key Accountabilities • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided • Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed • Monitor and review HACCP logs • Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures • Support management team with taking monthly inventory • Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention • Attend all meetings of the day • Report all accidents and injuries in a timely manner • May perform other duties and responsibilities as assigned Food Programs • Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner • Follow Guckenheimer' s food standards guidelines • Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments • Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards • Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff • Train and supervise staff • Supervise proper uniform standards following the employee handbook and established account guidelines • Assist in staff reviews, coaching sessions, and disciplinary actions. • Ensure that all training standards are met and documented for direct hires Customer Service • Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions • Interact with customers and resolve customer complaints in a friendly and service-oriented manner. • Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial • Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels • Maintain and monitor labor with business forecasts and the budget • Ensure that food cost meets budgetary goals each week Retail • Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client • Supervise the proper presentation of food • Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served • Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment • Come to work properly dressed according to the dress code • Employee must be able to work under pressure and time deadlines during peak periods • Work in a standing position for long periods of time (up to 8 hours) • Reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds • Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Job Details Towne Parlor Pizza - Stamford, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications 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. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills 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 customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. 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.

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: * Plan and direct food preparation and culinary activities * Modify menus or create new ones that meet quality standards * Estimate food requirements and food/labor costs * Supervise kitchen staff's activities * Oversee portion control and quantities of preparation to minimize waste * Arrange for equipment purchases and repairs * Recruit and manage kitchen staff * Rectify arising problems or complaints * Give prepared plates the "final touch" * Perform administrative duties * Comply with nutrition and sanitation regulations and safety standards * Maintain a positive and professional approach with coworkers and guests * Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience * Handle volume and stress with aplomb and finesse * Hold the standard of high-quality food above all else * Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate Skills: * Share the passion for food, wine and the guest experience * Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours * Excellent record of kitchen management * Ability to spot and resolve problems efficiently * Capable of delegating multiple tasks * Communication and leadership skills * Keep up with cooking trends and best practices * Working knowledge of various computer software programs Working Conditions * Be able to withstand the pressure and strain of working in close quarters * Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: * 8-years of experience * High volume restaurant experience is a plus

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Dental, and Vision Insurance Life Insurance Paid Time Off Profit Sharing