Chef Jobs in Ocean City, NJ

Morrison Living Salary: $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1414780 Morrison Living LYN PELLEGRINI [[req_classification]]

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Assists in determining how food should be presented and creates decorative food displays. * Attends daily Banquet Event meetings to review culinary requirements. * Checks the quality of raw and cooked food products to ensure that standards are met. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily Banquet Event Order production needs. * Follows proper handling and right temperature of all food products. * Maintains food preparation handling and correct storage standards. * Manages BEO process including menu development, pricing, tracking and ordering. * Manages food quantities and plating requirements for all banquet functions. * Plans food quantities and plating requirements for all banquet functions. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Recognizes superior quality products, presentations and flavor. * Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams * Communicates production needs to key personnel. * Communicates regularly with employees to ensure performance expectations are clear. * Encourages and builds mutual trust, respect, and cooperation among team members. * Ensures and maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Ensures property policies are administered fairly and consistently. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Serves as a role model to demonstrate appropriate behaviors. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. * Supervises banquet kitchen shift operations. * Utilizes an "open door" policy to identify and address employee problems or concerns. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service * Empowers employees to provide excellent customer service. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Provides services that are above and beyond for customer satisfaction and retention. * Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities * Conducts training when appropriate. * Ensures employees are cross-trained to support successful daily operations. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). * Ensures disciplinary procedures and documentation support the Peer Review Process. * Participates in training staff on menu items including ingredients, preparation methods and unique tastes. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Trains employees in safety procedures. Additional Responsibilities * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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. Daddy O restaurant in LBI boosts a chic, modern and comfortable interior located only one block from the beach in a vintage seashore styled boutique hotel. The Restaurant menu offers American comfort food with modern creative twists in the dining rooms and outdoor garden patio. The full service energetic bar boasts specialty drinks and draft beer for festive Happy Hour Monday - Friday. The rooftop O Bar serves sushi and plenty of sunshine and views. Daddy O has two private dining rooms that are perfect for celebrations. Daddy O Hotel's 22 rooms offer a luxurious retreat with modern comfort and amenities within a block of the beach. 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 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) 5 days annual sick time

Department: Food and Beverage Sous Chef Reports To: Executive Chef Position Overview: The Sous Chef is responsible, with the support of the Executive Chef for the hiring, training and scheduling of a team. The Sous Chef reports directly to the Executive Chef, who in turn reports to the General Manager. Essential Duties and Responsibilities include but are not limited to the following: Accurate execution of all Beach Plum Farm functions and events. Participate in departmental meetings and pre shift huddles. Upkeep of an accurate recipe database. Monthly inventories. Proper rotation of food and food products. Seasonal menus for breakfast, lunch and dinner. Special menu planning and execution. Accurate and timely costing of all special event menus. The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines. The candidate must at all times demonstrate cooperative and supportive behavior with colleagues and supervisors. Other duties as assigned by the Executive Chef and General Manager. Minimum Qualifications: High School diploma or equivalent degree required. Minimum three years kitchen supervisory experience. Minimum five years of professional kitchen experience. Some farm to table experience preferred. Basic computer knowledge, proficient in Word and Excel. Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations.

Department: Food and Beverage Sous Chef Reports To: Executive Chef Position Overview: The Sous Chef is responsible, with the support of the Executive Chef for the hiring, training and scheduling of a team. The Sous Chef reports directly to the Executive Chef, who in turn reports to the General Manager. Essential Duties and Responsibilities include but are not limited to the following: Accurate execution of all Beach Plum Farm functions and events. Participate in departmental meetings and pre shift huddles. Upkeep of an accurate recipe database. Monthly inventories. Proper rotation of food and food products. Seasonal menus for breakfast, lunch and dinner. Special menu planning and execution. Accurate and timely costing of all special event menus. The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines. The candidate must at all times demonstrate cooperative and supportive behavior with colleagues and supervisors. Other duties as assigned by the Executive Chef and General Manager. Minimum Qualifications: High School diploma or equivalent degree required. Minimum three years kitchen supervisory experience. Minimum five years of professional kitchen experience. Some farm to table experience preferred. Basic computer knowledge, proficient in Word and Excel. Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations.

This position is responsible for managing diverse and unique food for In Room Dining. The candidate must be able to demonstrate culinary, management, and administrative skills. Responsibilities Responsible for training and supervision of culinary team members Coordinates activities at different culinary areas Evaluates those team members directly supervised in accordance with personnel guidelines Responsible for product ordering and quality assurance Ensures that all required documentation of personnel activities is completed in a timely and complete manner and submitted to proper members of management and HR Promotes positive public/employee relations at all times Demonstrates training, coaching, and mentoring abilities in all employee interactions Communicates with all culinary staff or food & beverage staff on daily needs, requirements and expectations Qualifications Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant environment. Minimum of 2 years of culinary management experience in a restaurant environment required. Commitment to occupational and food safety Proficient knowledge of software programs such as Outlook, Excel and Word Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance Must possess excellent organizational, communication and multi-tasking skills Must be able to communicate effectively with guests in English, specific to position duties and responsibilities Must be able to effectively coach and counsel employees #indeed AC

The SHOW comes alive at MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. THE JOB: As a Buffet Sous Chef, you will play a pivotal role in crafting an unforgettable culinary experience. Not only will you ensure that every dish is prepared to perfection and presented with flair, but you will guide and coach the buffet kitchen staff to their best potential. THE DAY-TO-DAY: * Conduct training for kitchen staff on job responsibilities * Ensure requisitions are processed properly and placed in designated area * Label and date all products to ensure safekeeping and sanitation * Create, read, measure, and execute recipes * Maintain an exceptional menu knowledge and attention to detail with plate presentation * Ensure food quality is superior and take action to correct any irregularities * Assist Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items * Prepare and administer kitchen schedule, payroll, training, issuing discipline, and coaching THE IDEAL CANDIDATE: * High School Diploma, GED or equivalent * 2+ Years of Prior Relevant Experience in a high volume restaurant, production kitchen, or fine dining restaurant * Describes themselves as detail-oriented * Can handle multiple tasks at one time THE PERKS & BENEFITS: * Wellness incentive programs to help you stay healthy physically and mentally * Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more. * Free meals in our employee dining room * Paid personal and sick time off * Free parking on and off shift * Healthcare, financial, and time off benefits * Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community FULL JOB DESCRIPTION: **************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY * Adhere to the company's mandated F&B menu and purchasing programs * Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary * Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. * Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume * Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. * Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food * Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits * Proactively ensures that a clean, safe environment is maintained at all times. * Report critical issues to General Manager ASAP. WHAT IT TAKES * Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required * Experience preparing catered events and presenting foods for special events desirable * Relevant experience or equivalent combination of education and experience is also acceptable. * Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) * Free Bowling * $1 Arcade Play * 20% off Events * 50% off Food & Beverages * Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: * Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $24.48 to $26.93 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

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

Summer Private Chef/Cook Schedule: Thursday - Sunday, 8-hour shifts Duration: End of June through Labor Day Compensation: $350 - $400 per day plus grocery reimbursement A private couple in Longport, NJ, is seeking a skilled and personable Private Chef/Cook for the summer season. This position involves preparing meals primarily for two people, with occasional gatherings of up to six guests. The ideal candidate is professional, reliable, and able to create delicious yet simple meals in a relaxed, outdoor setting. Responsibilities: Plan and prepare fresh, high-quality meals, including casual dishes such as BBQ, salads, pizza, and small dinner party menus. Shop for fresh ingredients and manage grocery expenses. Handle meal prep, professional plating, serving, and cleanup. Maintain a clean and organized kitchen and outdoor dining area, including the deck and chairs. Ensure a pleasant and seamless dining experience for the family and their guests. What We're Looking For: A chef with a professional yet easygoing demeanor. Ability to adapt to the family's preferences-no exotic foods. Strong organizational and time management skills. Experience with professional plating and presentation. Someone who arrives at work with a positive attitude and leaves personal matters at home. This is a fantastic opportunity for a chef who enjoys creating simple yet high-quality meals in a relaxed, beachside environment. If this sounds like the right fit for you, we'd love to hear from you!

As a chef on our Restaurant team, you'll play a dual role - part kitchen genius, part artist. In this role, you'll… A day in the life… * Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen * Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials * Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures * Make sure the kitchen sparkles and is always ready to pass the white glove test You own this if you have… * Been there and done that for 2+ years in full service, upscale restaurant management * Passion and knowledge about; quality food; and exceptional customer service * Solid written and verbal communications skills, as well as basic accounting skills * Thrived in a fast-paced environment and embraced working a flexible schedule * A food handler's card where required by local and state regulations We've got you covered… Our employees are our most important asset and that's reflected in our benefits. Nordstrom is proud to offer a variety of benefits to support employees and their families, including: * Medical/Vision, Dental, Retirement and Paid Time Away * Life Insurance and Disability * Merchandise Discount and EAP Resources A few more important points... The job posting highlights the most critical responsibilities and requirements of the job. It's not all-inclusive. There may be additional duties, responsibilities and qualifications for this job. Nordstrom conducts background checks and considers qualified applicants with criminal histories in a manner consistent with all legal requirements. Applicants with disabilities who require assistance or accommodation should contact the nearest Nordstrom location, which can be identified at ****************** Please be mindful that there may be legal notices and requirements related to this job posting that are specific to your state. Review the Career Site FAQ's for relevant information and guidelines. 2022 Nordstrom, Inc Current Nordstrom employees: To apply, log into Workday, click the Careers button and then click Find Jobs.

**_*NEW SALE! GREAT opportunity to create a showcase account for Sodexo!*_** Grow your career and make an impact with a culinary leadership role that blends creativity, innovation, and purpose. **Sodexo** has a new and exciting opening for an **Executive Chef 3 at AtlantiCare City** , a premier healthcare facility located in Atlantic City, NJ. With Sodexo and AtlantiCare, you'll have access to cutting-edge culinary resources, ongoing professional development, and the chance to lead impactful initiatives that elevate both patient and guest experiences. The Executive Chef 3 will be the driving force behind a high-performing kitchen, leading a diverse culinary team to deliver top-quality food and service. This role requires a strategic leader who can manage daily kitchen operations while inspiring innovation and exceeding client expectations in a healthcare setting. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. **What You'll Do** + implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark + monitoring, Audits, implementation and standardization for new menus + be responsible for Food and Physical Safety and annual training for all hourly associates + continue sustainability program with the direction of Director of Culinary + implement innovative and fresh ideas in retail, catering and patient services + create interpersonal relationships with clients in hospital **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + a strong culinary background, with the demonstrated ability to stay current with new culinary trends + excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies + strong management skills and previous experience working in a high-volume facility + creative and effective problem-solving and project management skills + proficient computer skills as well as exceptional organizational and customer services skills **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 yearswork experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-NJ-ATLANTIC CITY_ **System ID** _980226_ **Category** _Culinary_ **Relocation Type** _No_ **Employment Status** _Full-Time_ **Posted Range** _$68600 to $103620_ **Company : Segment Desc** _HOSPITALS_ _On-Site_

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.

IHOP - Immediate Sous Chef Needed Are you passionate about creating delicious dishes in a fast-paced environment? Do you thrive in a team-oriented, loving kitchen setting? Join IHOP, where smiles are the secret ingredient to our success. As a Sous Chef, you will have the opportunity to work in a dynamic and fun-loving environment, learning new skills and creating mouth-watering dishes that bring joy to our guests. Responsibilities: Assist in the preparation and cooking of various menu items Collaborate with the culinary team to ensure high-quality dishes Maintain a clean and organized kitchen workspace Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications: Experience working as a sous chef or chef Highly skilled in culinary techniques and food safety Enthusiastic and motivated team player Adaptable to high traffic and kitchen volume Ability to work weekends and flexible schedules Benefits: Flexible work schedule Opportunity for growth and development Learn from talented chefs in a supportive environment Location: IHOP 2138

About the Role The Restaurant Chef (Pearl & Mary/Samuel's) will assist in the overall operation and supervision of the culinary team in a designated restaurant. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for guests. Position Responsibilities Menu innovation while adhering to outlet concept. Maintain consistent Ocean Casino Resort food quality standards. Monitor and improve consistency of food quality to enhance overall customer experience. Organize and regularly conduct food tastings. Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. Ensure adequate staffing levels are maintained by proactive and not reactive approach. Partner with Front of House management team to facilitate daily pre-shifts with service staff. Maintain budgeted food cost. Manage financial progress and actively monitor labor costs, cost of goods, and other expenses. Orders or requisitions food and other supplies needed to ensure efficient operation. Essential Functions Continuous standing and periodically walking for long periods of time; walking on different floor surfaces Periodically pushing and pulling heavy carts and lifting products in proper storage areas Constantly stooping, bending, reaching Frequently lifting and carrying up to a maximum of 75 lbs. alone; walking distances of up to 200 ft. Occasionally pulling up to 200 lbs. with a cart Temperatures vary from hot to cold areas Days and hours may vary; all shifts may be required at times Exposed to and in contact with hot equipment Moderate to loud noise levels Requirements Must have a minimum of five years' experience in culinary arts, three years in a supervisory capacity Must be Serv Safe and HACCP certified Must be able to read, speak and write English Must have minimum Associate's degree in Culinary Arts or industry equivalent or related experience Advanced experience in the operation of Micros or other POS systems including Stratton Warren, as well as the ability to generate and effectively and accurately analyze reports from these systems is required. Exposure to casino related environmental factors, including but not limited to, secondhand smoke, excessive noise and stress related to servicing customers in a fast paced environment Must be able to stand for an entire shift and be able to move throughout the casino/hotel areas Must be able to work holidays, weekends, and flexible shifts/hours Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. Benefits Free meal on shift Training & Development Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k,) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off Free Parking

Overview Sous Chef- The Deck (Seasonal) The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures. Consistently deliver positive, courteous and professional guest service in all interactions with guests, visitors, vendors and fellow employees. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service. Assists Chef with food preparation in assigned outlet. Supervises line staff and the preparation of all foods. Instructs kitchen personnel on food preparation to all Golden Nugget specifications and plate presentation. Maintains all kitchen operations to the Board of Health requirements. Calls to line employees all orders placed by Food Servers and ensures that all orders come up together, are garnished properly and are served timely in accordance with established standards. Assists with implementing culinary labor and cost controls. Can recommend hiring or terminating in conjunction with disciplinary action. Performs duties as assigned, always presenting oneself as a credit to the Golden Nugget and encouraging others to do the same. Performs any other duties as assigned. Qualifications Bachelor's degree preferred Three (3) years' experience in preparation of food required Previous experience as a chef required Good organizational skills necessary Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. If you require alternative methods throughout the application process, contact Golden Nugget Human Resources at ************ or via email: ******************** Bachelor's degree preferred Three (3) years' experience in preparation of food required Previous experience as a chef required Good organizational skills necessary Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. If you require alternative methods throughout the application process, contact Golden Nugget Human Resources at ************ or via email: ********************

SAME DAY PAY available!Part-Time Position Shifts: 6:00am-2:00pm 10:30am-7:00pm If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

The Restaurant Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Purchase food and supplies from vendors approved by the company. Monitor inventory. Train and supervise kitchen personnel. Stay current on restaurant industry trends. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events. Producing a consistent food cost as related to departmental budget. Assist in scheduling team members to ensure adequate and consistent levels of service. Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects. Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly. Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage. Attend company culture meetings. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Strategic Thinking. Teamwork Oriented. Leadership. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position assists in managing the performance of the employees within the department. Work Environment This position operates in a commercial kitchen setting. The noise level in the work environment can be loud. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. 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. The employee is required to stand for long periods as well as walk, bend, stretch, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50-75 lbs. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 2/3rd of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 75 lbs.- Over 2/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience BS in Culinary Arts. 2-3 years in Sous Chef positions (preferably restaurant experience, including full service, casual or fine dining). Automated food inventory management system experience, Market Ma preferred. Aloha POS and Hot Schedules software experience preferred. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

The kitchen employee works under the Kitchen Supervisor's general direction, but is also accountable to all management team members. The kitchen employee is responsible for accurately preparing and producing guests orders. The kitchen employee is responsible for maintaining productive and positive relations at all times and ensuring exceptional quality kitchen products. The kitchen employee must be able to adapt to different environments and speeds, as business flows can fluctuate greatly. Prepare ticket orders properly, quickly and efficiently; Maintain cleanliness standards, including kitchen area, utensils, and equipment; Stock kitchen line with adequate inventory levels; Prep items in advance of orders; Follow recipes and standards as dictated by the Company. Employees are held accountable for all duties of this job. Additionally, this job description is not intended to be an exhaustive list of all duties or responsibilities that may be associated with the job. We are proud to be an Equal Opportunity Employer. Qualifications Requirements: Restaurant experience preferred; Ability to read and follow standardized recipes; Reliable transportation; Knowledge of proper food handling techniques and protocols; Ability to work as part of a team. Knowledge, Skills, and Ability: Self-motivated. Strong interpersonal skills. Strong organizational skills. Ability to Walk and Stand up to 5 hours at a time, and lift up to 25 pounds. Ability to lift, bend, stoop, and walk at a moderate pace.