Chef Jobs in Penfield, NY

Department: Culinary Reports To: Executive Chef Supervises: Restaurant Operations & Culinary Staff Classification: Full-Time/Year-Round, Exempt Job Summary (Essential Functions): To consistently achieve service and product delivery standards with a high degree of member care and service throughout the Culinary Department and to provide an exceptional and memorable guest experience. The Chef de Cuisine is responsible for assisting the Executive Chef with the overall operation of the Culinary Department in accordance with Oak Hill Country Club standards. Job Knowledge, Core Competencies, and Expectations: * Oak Hill Country Club's Acorns of Excellence. * Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. * Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. * Works harmoniously and professionally with co-workers. * Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work a minimum of 40 hours per week throughout the year and additional hours during event weeks. * All other duties as needed. Duties & Responsibilities: * Follows all safety protocols. * Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions. * Ensure exceptional quality of all ingredients, preparation and plating of food items. * Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit. Assists with monthly inventory. * Conduct daily line checks, food reviews and specials of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management. * Work closely with the Purchasing manager on costing, production and control for proper recipe execution and waste management. * Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our members and guests. * Ensure that sanitation standards comply with local, state, and federal Health Department regulations. As well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines including those for personal hygiene. * Assess the need for and report necessary kitchen repairs to management. * Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines. * Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with Oak Hill's hiring policies. * Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations. * Maintain current kitchen schedules, staffing templates, and staff employee files. * Assure and/or conduct ongoing training and professional development of kitchen staff. * Step in for other kitchen staff as needed. * Assists in maintaining security of kitchen, including equipment and food and supply inventories. * Assists culinary staff in execution and expedites food orders during peak service hours. * Coordinates buffet presentations. * Reports all member and guest complaints to the chef and assists in resolving complaints. * Submits ideas for future goals, operational improvements and personnel management to Executive Chef. * Attends staff meetings as required. * Ensure all culinary staff work harmoniously and professionally with co-workers, supervisors and other club departments. * Ensure appropriate discipline and coaching of all team members not meeting the Oak Hill Standards and Policies. * Performs other appropriate tasks assigned by club leadership. Experience * A minimum of 5 years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. * Luxury hotel and/or country club experience strongly required. Education * A degree from post-secondary culinary arts program is strongly recommended. Licenses and Special Requirements * Valid driver's license. * Food Safety Certification. Physical Demands and Work Environment * Regularly exposed to moving mechanical parts and outside weather conditions. * Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud. * Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position. * Frequent lifting, bending, climbing, stooping, and pulling. * Must be able to lift 75 pounds. * Must be 18 years of age. * Must be able to follow written and verbal instructions. * Must have a reliable form of transportation to and from work. General Information Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Will regularly work 45-50+ hours per week. Wage: Competitive wage, based on experience

Cobblestone Creek Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Salary: $75,000 per year Key Responsibilities of the Sous Chef: * Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high-quality food. * Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. * Monitors and checks the maintenance of all kitchen equipment daily. * Maintains and directs a quality sanitation program. * Maintains and implements daily food prep lists. * Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the development of new food concepts. * Assists in the achievement of budgetary objectives for the Food and Beverage Department. * Processes requisitions for supplies quickly and accurately. * Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. * Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. * Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. * Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. * Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: * Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: * Food Safety and Sanitation Training * Regular and reliable attendance.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Title Catering Executive Chef Requisition Number 9559BR College/Division Finance & Administration Required Application Documents Cover Letter, Curriculum Vitae or Resume, List of References Employment Category Fulltime Additional Details In compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT does not discriminate. RIT promotes and values diversity, pluralism and inclusion in the work place. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, please contact the Human Resources office at ************ or email your request to **********. Determinations on requests for reasonable accommodation will be made on a case-by-case basis. Required Minimum Education Level Associates or Equivalent Experience How To Apply In order to be considered for this position, you must apply for it at: ***************************** Click the link for search openings and in the keyword search field, enter the title of the position or the BR number. Required Qualifications * Associate's Degree / Certification in Culinary Arts, Hospitality, or related field (or equivalent experience). * 5+ years' experience in a high-volume restaurant, country club, or institutional setting with at least 3 of those years in a supervisory role. * Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed. * Servsafe certified or ability to obtain within six months of hire. * Allertain certified or ability to obtain within six months of hire. * Must possess a valid driver's license, with the ability to operate large vehicles PLEASE NOTE: The individual hired for this position will be required to have a pre-employment Motor Vehicle check, and the Motor Vehicle Report must clear RIT's Safe Driving Policy. (see Page 4) Department/College Description RIT Catering is RIT's self-owned and operated catering department, offering full-service and drop-off catering for groups of 20 to over 1,000 people. Our menu options cover continental breakfasts, hot buffet breakfasts, meeting breaks, boxed lunches, sandwich platters, buffet lunches and dinners, served lunches and dinners, hors d'oeuvres, receptions, custom created/themed menus, bar services and more. Campus concessions is a centrally located department within RIT Dining that services any and all special event needs across campus from sporting events in the Gene Polisseni Center to trade shows in the Gordon Field House to campus related food truck events and beyond. Job Summary The Catering Executive Chef reports to the Director of Event Operations and is responsible for overseeing all culinary operations for RIT Catering and Concessions, including the RIT food truck. This position works closely with the Event Operations Manager, Event Sales Manager, and other key stakeholders to ensure the highest level of quality and service at all dining and catering events both on and off campus. The Executive Chef is responsible for the culinary management and food production of over 2500 events annually. Please note: Schedule will vary based on event needs including being required to work nights and weekends.

Are you ready to apply your expertise to a rewarding career with a leader in the hospitality industry? Join the DelMonte Hotel Group team! We are currently seeking experienced and driven candidates just like you to serve as a Sous Chef. You will play a key role to ensure a great guest and colleague experience. We offer competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Become part of our family and see why so many of our associates have made DelMonte Hotel Group their career home. Contact us today - we're waiting to hear from you! Job Responsibilities As a Sous Chef, you will directly supervise associates in the Kitchen and carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Your specific duties in this role will include: • Direct, train and mentor all associates. • Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures. • Write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef. • Prepare and cook food according to standards and monitor food production of associates. • Ensure opening and closing procedures are completed per checklists. • Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food. • Complete monthly food inventory in coordination with purchasing department. • Monitor food production, ordering, cost, quality and consistency to ensure budgeted food cost % and department profitability is achieved. • Assist at any and all stations in the kitchen as needed. • Ensure that same day or advance prep for any and all stations is complete. • Assist with coordination of the details of catering events with the appropriate management and staff. • Ensure all brand standards and initiatives are implemented and followed. • Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation. • Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings. • Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions. • Maintain up to date records and files. • Provide information pertaining to hours and available services of the hotel, i.e. restaurant, lounge, room service. • Ensure the cleanliness of the Kitchen, storage rooms and surrounding areas. Job Requirements We are looking for a self-motivated Sous Chef with a strong work ethic and a drive to exceed expectations. It is also important that you have excellent communication skills and interpersonal as well as the ability to establish rapport with colleagues. Specific qualifications for the role include: • 2 to 4 years related experience in culinary or related professional area; Bachelor's degree (B. A.) or equivalent from four-year college or university; or equivalent combination of education and experience. • Solid organizational, time-management and prioritization skills Benefits As a Sous Chef with DelMonte Hotel Group, you will be part of a hospitality leader that prides itself on cultivating a workplace that feels like home and that brings out the best in you, each and every day. It's the kind of company where many of our associates come for a job, but stay for a career-the kind of place where your strengths will be appreciated, and where each of us can truly be ourselves. Your hard work and professional dedication will be rewarded with excellent compensation packages, which may vary somewhat depending on location. • Compensation $18.00 and up based on experience (with possible overtime and bonus potential) • Comprehensive benefit packages for full-time positions • Hotel room discounts at our locations around the globe • Discounts on food and beverages • Professional development and advancement opportunities

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! 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. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Unidine 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) 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. 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. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

Duties and Responsibiities: • Preparing meals and food to meet the specifications of guests in a timely manner • Properly measuring kitchen ingredients and food portions • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation • Managing the kitchen inventory and ensuring supplies are fresh and of high quality • Ensuring proper food temperatures when cooking and proper storage afterward • Keeping the workstation and kitchen equipment clean, organized and sanitized • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Skills and Qualifications: • Exceptional cooking skills • Ability to effectively manage the kitchen staff, motivate them and assign duties fairly • Familiarity with the best practices in the hotel and catering services industry • Knowledge of health and safety standards • Proficient in Microsoft Office, Point of Sale and restaurant management software • Ability to multitask and work quickly under pressure • Advanced verbal and written communication skills • Attention to detail and organizational skills Experience: Applicants should have at least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Many employers prefer candidates who have prior experience working as Sous Chefs or Kitchen Managers. Applicants should be able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures. Salary range: $45,000 - $65,000, depending upon education and experience.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Job Duties - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine” - Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements - Plan the food design in order to create a perfect match between the dish's aspect and its taste - Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

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 Harvest Table, 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 Job Description We know that a Chef de Partie job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef de Partie who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef de Partie will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position ranges from $55,000 to $60,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. This is Harvest Table Culinary Group's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Harvest Table, 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 Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education

Full-time Description Our Mission Our mission is to leverage the power of food to end hunger and build healthier communities. Our Vision We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region. The Foodlink Way Act With Compassion Take Responsibility Be a Team Player Listen, Learn, Adapt Job Title: Sous Chef #2 Department: Kitchen Reports to: Executive Chef Supervises: Prep Cooks Status: Salary, Exempt, Full-Time Job Level: (8) Manager Updated: March 2025 BACKGROUND: The Foodlink Community Kitchen prepares and delivers thousands of meals and snacks daily to students in school, after-school and summer settings in the City of Rochester, which has one of the highest child poverty rates in the nation. Through collaborative partnerships, we help families access healthy, scratch-made meals for their children. The kitchen also houses the Foodlink Career Fellowship--Foodlink's one-of-a-kind culinary training program that prepares individuals for middle-skills careers with a living wage in the regional food industry, and increases the self-sufficiency, well-being and food security of our Fellows. The Foodlink Community Kitchen is at a pivotal point to expand into Senior Meals while still producing 10,000 meals and snacks per day for children. Sous Chef #2 will be an instrumental leader to help take the kitchen to the next level of services offered to the community through the oversight of the Senior Meals Production. SUMMARY The Sous Chef #2 (SC2) is responsible for Senior meal production while their counterpart Sous Chef #1 is responsible for Early Childhood and student meal production. Together they produce over 12,000 meals daily for 100+ seniors and children program sites across Monroe County. The SC2 works hands-on with the kitchen staff, spending 85% (34hr/wk) of their time on physical kitchen assignments (recipe execution, storage space organization, cleaning tasks etc.) and the remaining 15% (6hr/wk) on administrative and organizational tasks. In conjunction with the Executive Chef and Sous Chef #1, the SC2 works to ensure total oversight of daily prep lists, operational planning, resulting in high quality food being made on time. KEY RESPONSIBILITIES Start Up-Foodlink currently does not have Senior Meals Contracts but will in the coming months. To ensure we can hit the ground running with a new initiative the following responsibilities fall to the SC2. · Shadow the current vendor to understand current meals, menus, and requirements of the Senior Meals Contract · Serve as an interim supervisor at the offsite location as needed during the transition period. · Working with the Executive Chef and COO build out a staffing pattern for the Senior Meals Production team. · Develop SOPs with SC1 and Executive Chef to integrate Senior Production into an already very busy kitchen · Work with the Director of Kitchen Programs to understand the customer base and contract requirements. Culinary Acumen and Kitchen Operations · Assists Executive Chef in developing menus for Senior Meal Programs that meet or exceed nutritional guidelines, constructing flavorful, creative recipes that encourage students to clean their plates · Leads by example, physically and emotionally, fostering a productive, positive culture in the kitchen. Actively works to engage team members. Acts as a mentor and guide to all colleagues but especially those i in the Kitchen · Fosters a learning environment in the kitchen, working side-by-side with production staff and fellows - must be able to articulate complex culinary procedures to all skills levels in the kitchen · Continually monitor the execution of recipes and course correct/ use a teaching moment when necessary · Lead necessary culinary training with kitchen staff, showing cooks how to appropriately develop flavor, interpret recipes and understand the proper order of operations in recipe execution · Overseeing Porters and Dishwashers to maintain storage spaces, cleanliness, sanitation and complete daily walk throughs People Management · Responsible for interviewing, hiring, training, and on boarding kitchen production staff for the Senior Meals in collaboration with HR, and Kitchen leadership team. · Conduct quarterly conversations and goal settings. Maintain accurate and timely personnel reports and works in collaboration with Human Resource to ensure effective personnel management · Reviews and approves timecards and payroll on a bi-weekly basis. Manages PTO requests and schedules. Tracks tardiness and absenteeism as necessary · Maintains a safe work environment at all times. Follows all safety procedures and abides by company policies · Manages inventory pulls for each recipe to assure processes are followed and correct quantities are available for recipes Requirements QUALIFICATIONS · Culinary Arts Degree from an accredited culinary program or equivalent experience. ServSafe or other Food Safety Management Certification required. · Minimum of five (5) years' experience as Chef de Partie (Kitchen Supervisor, Line Lead, Station Chef etc.) at a high volume, complex foodservice operation; high-touch customer service environment experience highly desirable. Non-profit experience is a plus. · Must have a commitment and capacity to both ensure high quality food production and develop high quality staff; this includes progressive leadership skills, solid customer service skills, strong math, communication and organizational skills. · Ability to use computerized food ordering and planning system and experience with Microsoft applications. · Advanced knowledge of nutrition and food trends with a focus on quality (fresh, local, and in-season) · Expert knowledge of production, sanitation, and food cost controls We are actively seeing a diverse pool of candidates for this position and strongly encourage applications from candidates of color. SALARY AND BENEFITS This is a full-time position paid on a salary basis, range starting at $60,406-$67,945.00 per year. Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars. In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service. Certain positions, depending on their responsibilities and at the approval of Human Resources, are eligible for a personal cell phone usage stipend. This position is eligible for a Class I personal cell phone usage stipend, paid biweekly at a rate of $24. The value of the stipend is based on Foodlink budget and is subject to change at any time. This is not a reimbursement program. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required. Diversity, Equity, & Inclusion Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others. Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences. Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist. Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees' differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission. Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions. Salary Description $60,406-$67,945.00

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities • Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. • Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage • Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. • Ensure cleanliness and high sanitation standards are maintained at all times • Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate 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 • Two to three years' experience in a related culinary position • Candidate will possess two to three years of post-high school education, preferably a culinary degree • Advanced knowledge of the principles and practices within the food profession • Experiential knowledge required for management of people and/or problems • Excellent oral, reading, and written communication skills • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. COMPENSATION: The hourly rate for this position ranges from $18 to $21, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. #FSNE-300 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, facilities, and uniform services in 19 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.

YMCA Buffalo Niagara operates two premier summer overnight camps in Western New York. YMCA Camp Kenan (CampKenan.com) overlooks beautiful Lake Ontario on 50 acres near Barker, NY. YMCA Camp Weona (CampWeona.com) is nestled among 800 acres of hills and forests in Gainesville, NY. When applying for this job, you will be asked to select the overnight camp location you would prefer to work at. Camp activities include swimming, archery, low & high ropes challenges, climbing wall, gaga ball, arts & crafts, nature, science, and more. The Y is looking for talented individuals with a passion for the YMCA's mission and cause, an understanding of YMCA programs and services, and whose everyday values reflect the core YMCA values of caring, honesty, respect, and responsibility. YMCA Buffalo Niagara is an equal opportunity employer committed to valuing diversity and practicing inclusion. POSITION SUMMARY: Manages food service operations at overnight camp. Provides direction and guidance to food service staff. GENERAL WORK SCHEDULE: This is a residential position where food and lodging are provided during hours of work. The work week follows the camper session which begins each Sunday and ends on Friday with a 24 hour break in-between. Dates of employment include a week of training starting June 22, 2025, 7 weeks of program, and concludes on August 16, 2025. BENEFITS: Complimentary YMCA Buffalo Niagara Membership, discounted program fees, paid sick leave, training and leadership development opportunities, and an outstanding work environment. ESSENTIAL FUNCTIONS: Plan and implement the menu and food preparation plan. Prepare meals as per the schedule. Provide excellent customer service to all groups, campers, and staff. Maintain a clean kitchen, including the cooler, freezer, and storeroom. Place orders and maintain the inventory of all food and food related supplies within the assigned expense budget. Follow and enforce department protocol to clean and disinfect commonly used surfaces. Ensure PPE compliance. Train and supervise all food service staff. Notify sales representatives and the program director of food shortages, spoilage, or damage in deliveries. Complete all paperwork accurately and efficiently. Ensure that all food service staff maintain cleanliness standards. Send staff to the health director immediately if symptoms of illness are present. Maintain a clean and neat appearance while on duty. Understand and implement NYS Department of Health and ACA standards. Perform other duties as assigned. QUALIFICATIONS: Must be at least 19 years of age. Must have considerable work experience as a cook, preferably in a supervisory role. Must have valid Servsafe certification. Have the desire and the ability to work around children in a fast-paced recreational environment. Abe to read, write, understand, and communicate directions. Able to respond to emergency situations. Understanding of NYS Department of Health regulations related to food service. Have good judgement with the ability to identify problems and find acceptable solutions. Daily pay rate: $100 Other details Job Start Date Sunday, June 22, 2025

Department: Culinary Reports To: Executive Chef, Banquet Chef Supervises: Restaurant Operations & Culinary Staff Classification: Full-Time/Year-Round Job Summary (Essential Functions): To consistently achieve service and product delivery standards with a high degree of member care and service throughout the Culinary Department and to provide an exceptional and memorable guest experience. The Sous Chef is responsible for assisting the Executive Banquet Chef and Executive Chef with the overall operation of the Culinary Department in accordance with Oak Hill Country Club standards. Job Knowledge, Core Competencies, and Expectations: * Oak Hill Country Club's Acorns of Excellence. * Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. * Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. * Works harmoniously and professionally with co-workers. * Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work a minimum of 40 hours per week throughout the year and additional hours during event weeks. * All other duties as needed. Duties & Responsibilities: * Follows all safety protocols. * Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions. * Ensure exceptional quality of all ingredients, preparation and plating of food items. * Conduct daily line checks. Ensuring that clear feedback is provided to the entire kitchen team and food service staff and management. * Work closely with the Purchasing manager on costing, production and control for proper recipe execution and waste management. * Ensure that sanitation standards comply with local, state, and federal Health Department regulations. As well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines including those for personal hygiene. * Assess the need for and report necessary kitchen repairs to management. * Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines. * Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with Oak Hill's hiring policies. * Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations. * Maintain current kitchen schedules, staffing templates, and staff employee files. * Assure and/or conduct ongoing training and professional development of kitchen staff. * Step in for other kitchen staff as needed. * Assists in maintaining security of kitchen, including equipment and food and supply inventories. * Coordinates banquet production, setup of presentations, and execution of events. Including weddings, wine dinners, golf outings & tournaments, private events, and club events. * Reports all member and guest complaints to the chef and assists in resolving complaints. * Submits ideas for future goals, operational improvements and personnel management to Banquet Chef and Executive Chef. * Attends staff meetings as required. * Performs other appropriate tasks assigned by leadership. Experience * A minimum of 5 years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. * Luxury hotel and/or country club experience strongly required. Education * A degree from post-secondary culinary arts program is recommended. Licenses and Special Requirements * Valid driver's license. * ServSafe Certified. Physical Demands and Work Environment * Regularly exposed to moving mechanical parts and outside weather conditions. * Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud. * Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position. * Frequent lifting, bending, climbing, stooping, and pulling. * Must be able to lift 75 pounds. * Must be 18 years of age. * Must be able to follow written and verbal instructions. * Must have a reliable form of transportation to and from work. General Information Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Will regularly work 45+ hours per week. Wage: Competitive wage, based on experience

Title Junior Sous Chef Requisition Number 9466BR College/Division Finance & Administration Required Application Documents Curriculum Vitae or Resume Employment Category Fulltime Additional Details In compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT does not discriminate. RIT promotes and values diversity, pluralism and inclusion in the work place. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, please contact the Human Resources office at ************ or email your request to **********. Determinations on requests for reasonable accommodation will be made on a case-by-case basis. How To Apply In order to be considered for this position, you must apply for it at: ***************************** Click the link for search openings and in the keyword search field, enter the title of the position or the BR number. Required Qualifications * Degree/Certification in Culinary Arts and 2 years experience in a high-volume restaurant, country club, or institutional setting. * Experience with a variety of food service applications and computerized menu management systems. * Servsafe certified or ability to obtain within six months of hire. * Must successfully complete Junior Sous Chef culinary skills test. Department/College Description About RIT Dining RIT Dining supports all meal plans both on campus and at select off-campus locations. We are looking for a high-energy team member that enjoys working in a busy environment serving customers. The successful candidate will need to be able to work with a diverse student workforce which may include deaf/hard of hearing, and international students. Hours would change for breaks, intercession, and summer semester. This position may support serving from 1500 to over 3000 customers (faculty, staff, and students) in any one location on a daily basis.

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! 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. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine 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) 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. 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. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

Your Aramark journey starts here Are you looking to work in a fun but busy environment as part of a team delivering service and to an array of customers? Love creating meals that put a smile on peoples faces? Are you looking for a challenge on a flexible basis? If the answer is yes, then read on. We are currently recruiting for a Chef to be a part of our integral team at Vimy Barracks, Catterick. What's in it for you • Annual salary of £19474.00 • 35 Hours per week working any 5 from 7, early, mid or late shift (0500 earliest start, 1800 latest finish) • Life insurance • 28 Days holiday • Free onsite parking • Free uniform • Pension contribution • Cycle 2 Work scheme • Refer a friend scheme • Mystaffshop discounts • You will also be joining a great team, with fabulous career prospect and could lead to all sorts of opportunities - we LOVE to promote from within! • As we are passionate about developing our people from within, great training is provided, we do not look for experience, we need a good attitude and the willingness to learn. What you'll be doing • Prepare cook and serve meals to the customer to the highest standard. • To provide effective delivery of catering services to the client organisation • Preparing for breakfast, lunch or dinner service • Ensure regular checks of equipment and report any deficiencies • Check equipment is safe and working • To assist with the control and storage of all food types • Must have previous commercial chef experience Experience Relevant culinary qualification required As a government site DBS check required About Aramark Northern Europe - 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. Northern Europe - About Aramark Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. 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 ***************************** All applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.

Department: Culinary Reports To: Executive Chef, Chef de Cuisine Supervises: Restaurant Operations & Culinary Staff Classification: Full-Time/Year-Round Job Summary (Essential Functions): To consistently achieve service and product delivery standards with a high degree of member care and service throughout the Culinary Department and to provide an exceptional and memorable guest experience. The Sous Chef is responsible for assisting the Chef de Cuisine and Executive Chef with the overall operation of the Culinary Department in accordance with Oak Hill Country Club standards. Job Knowledge, Core Competencies, and Expectations: * Oak Hill Country Club's Acorns of Excellence. * Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. * Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. * Works harmoniously and professionally with co-workers. * Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work a minimum of 40 hours per week throughout the year and additional hours during event weeks. * All other duties as needed. Duties & Responsibilities: * Follows all safety protocols. * Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions. * Ensure exceptional quality of all ingredients, preparation and plating of food items. * Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit. Assists with monthly inventory. * Conduct daily line checks, food reviews and specials of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management. * Work closely with the Purchasing manager on costing, production and control for proper recipe execution and waste management. * Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our members and guests. * Ensure that sanitation standards comply with local, state, and federal Health Department regulations. As well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines including those for personal hygiene. * Assess the need for and report necessary kitchen repairs to management. * Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines. * Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with Oak Hill's hiring policies. * Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations. * Maintain current kitchen schedules, staffing templates, and staff employee files. * Assure and/or conduct ongoing training and professional development of kitchen staff. * Step in for other kitchen staff as needed. * Assists in maintaining security of kitchen, including equipment and food and supply inventories. * Assists culinary staff in execution and expedites food orders during peak service hours. * Coordinates buffet presentations. * Reports all member and guest complaints to the chef and assists in resolving complaints. * Submits ideas for future goals, operational improvements and personnel management to Chef De Cuisine and Executive Chef. * Attends staff meetings as required. * Performs other appropriate tasks assigned by leadership. Experience * A minimum of 5 years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. * Luxury hotel and/or country club experience strongly required. Education * A degree from post-secondary culinary arts program is recommended. Licenses and Special Requirements * Valid driver's license. * ServSafe Certified. Physical Demands and Work Environment * Regularly exposed to moving mechanical parts and outside weather conditions. * Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud. * Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position. * Frequent lifting, bending, climbing, stooping, and pulling. * Must be able to lift 75 pounds. * Must be 18 years of age. * Must be able to follow written and verbal instructions. * Must have a reliable form of transportation to and from work. General Information Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Will regularly work 45+ hours per week. Wage: Competitive wage, based on experience

Title Junior Sous Chef-Gracie's Requisition Number 9202BR College/Division Finance & Administration Required Application Documents Curriculum Vitae or Resume Employment Category Fulltime Additional Details The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT does not discriminate. RIT promotes and values diversity, pluralism and inclusion in the work place. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, and you wish to discuss potential accommodations related to your application for employment at RIT, please contact the Human Resources office at ************ or email your request to ***************. Required Minimum Education Level HS, GED How To Apply In order to be considered for this position, you must apply for it at: ***************************** Click the link for search openings and in the keyword search field, enter the title of the position or the BR number. Required Qualifications * Degree/Certification in Culinary Arts (or equivalent experience) and 2 years' experience in a high volume restaurant, country club, or institutional setting. Experience with a variety of food service applications and computerized menu management systems. * Servsafe certified or ability to obtain within six months of hire. * Allertain certified or ability to obtain within six months of hire. * Must successfully complete Junior Sous Chef culinary skills test. Preferred Qualifications * Previous allergy cooking or training Department/College Description About RIT Dining RIT Dining supports all meal plans both on campus and at select off campus locations. We are looking for a high energy team member that enjoys working in a busy environment serving customers. The successful candidate will need to be able to work with a diverse student work force which may include of deaf / hard of hearing, and internationals students. Hours would change for breaks, intersession and summer semester. This position may support serving from 1500 to over 3000 customers (faculty, staff and students) in any one location on a daily basis. Job Summary

CulinArt Sector + We are hiring immediately for a full time SOUS CHEF position. + Location: The Harley School - 1981 Clover Street, Rochester, NY 14618. Note: online applications accepted only. + Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview. + Requirement: Previous scratch cooking and management experience preferred. *Internal Employee Referral Bonus Available + Pay Range: $20.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1397440. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt's extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. Associates at CulinArt are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: + Retirement Plan + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: + Medical + Dental + Vision + Life Insurance/AD + Disability Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) 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. About Compass Group: Achieving leadership in the foodservice industry 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. CulinArt maintains a drug-free workplace. Req ID:1397440 CulinArt Sector 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.