Chef Jobs in Newark, DE

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)

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

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 Description Job 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 Qualifications Must 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

Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits- Medical, Dental, Vision, & Life Insurance 401k + company match New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured!

Iron Hill Brewery and Restaurant is hiring an experienced Sous Chef! Sous Chef - Iron Hill Brewery & Restaurant We're brewing up new restaurants! If you're a dedicated Manager with a love for delivering guests a unique experience of scratch beer and craft food, we want you to bring your skills to our table! Here's what we're looking for: * A minimum of 2 years of experience as a Manager of a full-service, high volume restaurant with a scratch kitchen (250-450 covers per dinner shift), required. * Experience within a corporate structure preferred. * Experience with structured management systems strongly preferred. * Willingness to commute up to one hour for work or up to thirty miles one way, whichever is greater. * ServSafe Certification preferred. Our Managers - * Take OWNERSHIP of their restaurants, and INSPIRE their staff to work with passion. * EXECUTE high-performing restaurants by emphasizing beer and food knowledge, driving top-notch service, and accountability. * COLLABORATE with their team members and are masters of building effective service teams. * Have a contagious attitude and SMILE, because it's no secret that they love what they do. At Iron Hill Brewery, our managers coach and develop their team members to ensure that the execution of the restaurant is consistent with our Core Values: PEOPLE * Responsible for assisting the General Manager with the overall management and success of the restaurant. * Assist with assessing, hiring, and retaining service talent, and oversee the success of the hourly training program. * Exemplifying passion about our products, our standards, and leading the entire team to ensure that our culture of "Inspiring Loyalty" is promoted throughout the whole restaurant. We've got a flight of benefits to brewing a career with us: * Great Benefits: Medical, Dental and Vision * Additional Voluntary Insurance Plans (Pet, Aflac, STD and LTD) * Commuter Flexible Spending Accounts * Employee Assistance Program * Employee Discount Programs (Corporate Perks, Sketchers and SR Max) * Monthly Bonus Opportunities * 401K with Employer Match * Paid Time Off * Quarterly Comp Card * Discounts on Food and Beer * Healthy Employee Shift Meals * Free Homebrewing Supplies * Employee Recognition * Growth and Development Opportunities * Opportunities to Support Your Local Community About Iron Hill Brewery & Restaurant: Named after the historic Revolutionary War landmark in Delaware, where General George Washington battled the British, Iron Hill is among the most enduringly successful craft brewers in the United States, with over 25 years of award-winning recognition at national and international competitions. Founded by home brewers Kevin Finn, Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to 21 locations up and down the East Coast, including Pennsylvania, Delaware, New Jersey, Georgia and South Carolina. Each brewery/restaurant has its own scratch kitchen and craft brewery, allowing individual chefs and brewers the creativity to pair the freshest ingredients with the highest quality grains and hops. For 27 years, Iron Hill has incorporated beer in everything we do. Each location dedicates itself to the freshest ingredients and friendly atmosphere for all age groups - helping change overall perceptions about brewpubs one meal, one pint, one community at a time. EEO Statement Iron Hill Brewery provides equal employment opportunities to all applicants and employees for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Job title: Executive Sous Chef Reports to: Executive Chef Department: BOH Operations Hours of work: Ability to work a variable schedule, including weekends. Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Exec Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Exec Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Sr. Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. 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. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. An equal opportunity employer We are an E-Verify Employer in Florida.

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

Job Details Running Deer Golf Club - Pittsgrove, NJ Full Time High School Kitchen StaffDescription Ron Jaworski Golf (RJG) is a progressive, full-service golf management company that understands growth strategies. Our team has run numerous courses and facilities. We have increased bottom line profit and reduced overhead. Each and every property receives our personal attention. We Drive Memorable Experiences for All! Job Summary: To prepare and present all menu items in a professional manner as to maintain the high standards of quality set forth To constantly evaluate food costs as to maintain the proper level of profit margin as determined by management. To ensure that all good practices of operation are maintained at all times, this would include proper food preparation and storage as stated by the Board of Health standards, kitchen cleanliness, and proper attire at all times. Duties & Responsibilities: 1. To establish and enforce policies and schedules for the operation on the kitchen facility to achieve a profitable result. Understand budgets, reporting, and P&L. 2. To clearly establish a professional direction of operation as to maintain a consistent basis for food ordering, preparation and presentation. Including all inventory management, ordering, purchasing, receiving and overall kitchen operation. 3. To actively look for new and profitable ways to better serve the guests. Direct and oversee the selection, hiring and training of qualified kitchen employees with the help of the General Manager. Hold regular meeting sessions with kitchen help to ensure all procedures and procedures are being followed in a consistent manner. 4. To always ensure the cleanliness of the facility is of the highest priority, making sure that the reputation of the service is maintained at all times. 5. To actively look for better purchasing vendors or methods, as to make sure that proper costs are maintained or exceeded. 6. To coordinate all events and activities with the operating departments of the Golf Course in order to provide the best possible service to the guests. 7. To regularly review and evaluate the degree of service and customer acceptance of individual operations & to recommend to new operating policies whenever possible. 8. To determine and establish the most effective purchasing and receiving procedures for all food service. 9. To continually monitor and evaluate the performance of the staff in the kitchen area and to eliminate personnel detrimental to the operation and to bring in personnel with an upbeat and positive attitude. Including scheduling and staff management in accordance to budget. 10. Ensure any customer complaints are handled efficiently and tactfully. 11. At all times, present a favorable image. 12. Able to be part of a team, work with other departments cohesively to ensure a memorable experience for all. Qualifications Qualifications: 1. High School Diploma 2. Culinary School degree preferred. 3. 10 Years experience in food preparation and presentation in the restaurant and banquet arena. 4. Must be neat and present a professional appearance at all times. 5. Must have excellent communication skills. **Must be willing to work 50-60 hours per week, with late night and early morning hours required.

We're building our brand and are looking for employees to join the Bertucci's family! There's a fire inside of every Bertucci's. One of the things that make our company so distinctive is the brick oven at the center of each restaurant. Bricks have long been regarded as one of the strongest and most stable building materials throughout history. The 936 bricks that make up each one of our brick ovens are the cornerstone of our kitchen and the foundation of our authentic flavor. Individually, each of these bricks is strong and unique. Together, they insulate the environment that serves as both the backbone of our culture as an organization and the authenticity of our promise to our guests. That's why we need you. We're building our brand and are looking for employees to join the Bertucci's family and help us grow - brick by brick through innovation and excellence. We want to know what inspires the fire inside of you. Thank you again for your interest in Bertucci's! Salad Primary responsibilities: Responsibilities may include but are not limited to the following: * Prepares protein according to standard recipes by seasoning, grilling and cutting into appropriate portions as designated, and storing properly for anticipated usage * Prepares food products according to anticipated business and ensures minimum spoilage by storing surplus food products in the appropriate storage area and retrieving as needed for business demands as designated and in accordance with state/local health regulations * Prepares food products according to safety policies designated * Demonstrates correct use of food equipment and utensils * Wipes up spills on counter and floor as necessary in order to prevent falls * Maintains sanitary work area as defined by State/ Local Health Department guidelines by cleaning food service equipment and utensils as necessary throughout the preparation of food items * Wipes immediate work area as necessary after preparation of food items * Maintains food, equipment, and utensils in an orderly manner * Performs additional duties as requested or needed by other employees. * Posts and implements daily food preparation assignments for all kitchen personnel in designated posted areas Requirements Position Requirements: * Must be at least 18 years old * Good communication skills * Some heavy lifting (up to 50lbs) * Must exert well-paced mobility for the duration of shift with lifting, stooping and bending * Hand dexterity and coordination required

Full-time Description For nearly 80 years, Sandy Cove Ministries has been a place where millions of people have connected with God and each other. We offer year-round signature programs designed to uplift and strengthen individuals and families, including summer vacation packages and a day camp for kids. We also contract with ministries and organizations, helping them create their own impactful retreats and events on our property. All of this happens at our breathtaking location on the headwaters of the Chesapeake Bay in North East, Maryland. With 150 guest rooms in our lodge and 220 beautiful acres, we offer guests authentic hospitality and the rest and renewal they crave. Sandy Cove Ministries is seeking a Full Time Sous Chef to join our food service team. The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community. Position Summary: Provides leadership in the Kitchen through supervising and training cooks, ordering & preparing the food for guests that contributes to an overall excellent food service experience. General Purpose: To contribute to an excellent dining experience for guests and staff that enables them to focus on connecting with God and each other. Role Qualifications: A personal relationship with Jesus Christ Must have an excitement for the mission of Sandy Cove Ministries Heart to serve guests and disciple staff Culinary certificate, high school diploma, or equivalent culinary experience 2 or more years of experience in food service leadership Certified in sanitation and proper food handling (SERV Safe) Essential Job Functions/Responsibilities: Provide spiritual leadership to department employees Effectively train and motivate employees of diverse background and skill levels in their responsibilities of preparation, production, sanitation, guest service, and equipment use Create food perpetration lists to communicate with team the amounts of food to cook/prepare Plan seasonal menu cycles and create weekly menus Work with group leaders to plan menus for special events Place food and supplies orders weekly Oversee food preparation to ensure highest quality of both food and presentation for all Sandy Cove meals and snack breaks Cook and prepare meals for guests and staff that meet special dietary requests Provide oversight to service in the dining room Ensure the highest level of cleanliness and safety as well as ensure all health and safety regulations as mandated by law Review complaints and grievances and make necessary oral/written reports to supervisor Daily inspect all food storerooms, refrigerators, and freezers Create and manage department schedule Assist in conducting inventory Assist in the planning of capital improvements for the kitchen/dining room Interpret policies and procedures to department staff as necessary Complete any other reasonable task assigned Essential Skills and Experience: Proven strong inter-personal and leadership skills Ability to foresee needs and problem-solve accordingly Ability to resolve conflict and make quick decisions Strong computer/technology skills Effective communication skills and ability to work in a team environment Strong organizational skills and ability to work efficiently with minimal supervision Ability to work under pressure and produce correct results Nonessential skills and experience: Experience working in Christian camps or conference centers and/or in food service Desire to grow personally, professionally, and spiritually Ministry or other experience working with youth/young adults Reporting to this position: Prep Cooks, Dining Room Supervisors, Kitchen Rounds Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical demands: While performing the duties of this job, the employee must stand to for extended periods of time, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically, and floors can become slippery, and employee handles hot/cold items and sharp objects. Must go into refrigerator/freezers with temperatures as low as -10 degrees Fahrenheit. Must handle food/liquids from preparation equipment up to 600 degrees Fahrenheit. Compensation: Minimum $18.83 | Maximum $25.47 Full-Time Employee Benefits: Health Insurance (Individual and Family), Dental Insurance, Life, LTD, Paid Vacation, Paid Sick, Paid Holidays, 401(k) with employer match, service awards, meal privileges, tuition reimbursement, attend Sandy cove events free and discounted lodging for staff and immediate family. Learn more about Sandy Cove by visiting ***************** Salary Description $20.00 - $26.80/hr.

←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.

The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. **Job Responsibilities** ? Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks ? Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. ? Cooks and prepare a variety of food according to production guidelines and standardized recipes ? Sets up workstation with all needed ingredients and equipment ? Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items ? Safely utilizes a variety of utensils including knifes ? Operates equipment such as ovens, stoves, slicers, mixers, etc. ? Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods ? Arranges, garnishes, and portions food according to established guidelines ? Properly stores food by adhering to food safety policies and procedures ? Cleans and sanitizes work areas, equipment, and utensils ? Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. ? Adheres to Aramark safety policies and procedures including proper food safety and sanitation ? Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

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'

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

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 Chef de Cuisine will be a positive, professional, creative with natural leadership skills. Our Chef de Cuisine team will make a big impact on coming up with dishes for our seasonal menu changes. A Chef de Cuisine 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 $70,000 - $90,000 with potential bonus up to $9,000 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)

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

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

The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. **Job Responsibilities** ? Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks ? Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. ? Cooks and prepare a variety of food according to production guidelines and standardized recipes ? Sets up workstation with all needed ingredients and equipment ? Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items ? Safely utilizes a variety of utensils including knifes ? Operates equipment such as ovens, stoves, slicers, mixers, etc. ? Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods ? Arranges, garnishes, and portions food according to established guidelines ? Properly stores food by adhering to food safety policies and procedures ? Cleans and sanitizes work areas, equipment, and utensils ? Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. ? Adheres to Aramark safety policies and procedures including proper food safety and sanitation ? Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .