Chef Jobs in Perinton, NY

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $17.50 - $19 / hour EARN A BONUS UP TO $500! Hiring immediately! Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests. As a Sushi Line Cook, you will develop and use your food passion to produce unique sushi offerings in a high-volume, open kitchen restaurant. As you continue to learn, grow, and fuel your passion for food, youll find the possibilities at Wegmans are endless. What will I do? Ensure incredible service is provided by effectively handling a variety of tasks Follow proper recipes, knife skills and cooking techniques to provide consistent ingredients and finished products Balance prep work while ensuring guests meals are prepared in a timely manner while maintaining high standards Possess an understanding of ingredients used and menu offerings, sharing knowledge with restaurant team members Comply with applicable State Restaurant Health Codes and Regulations Required Qualifications 1 or more years experience working as a sushi/maki line cook Knife skills Enthusiasm for and knowledge of relevant ingredients and cuisine Preferred Qualifications Associate or bachelor's degree in culinary arts Experience handling sashimi-quality fish Experience preparing sushi in a high-volume environment At Wegmans, weve long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, weve got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. Were proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employees individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazines list of the 100 Best Companies to Work For. Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you loveand love what you do. RequiredPreferredJob Industries Retail

SUMMARYResponsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas; all Kitchens, Concessions, Luxury Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Executive Chef is responsible for ordering, receiving, storage of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Executive Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support. ESSENTIAL RESPONSIBILITIES include the following. Under the direction of the F&B Director, plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. meets the daily needs of the venue operations and budgetary goals related to food preparations and provided services. Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily. Assist F&B Director in establishing and achieving predetermined profit objectives and desired standards of quality food, services, cleanliness, merchandising, promotion and services. Implement effective controls of food, and labor costs within F&B areas while assisting F&B Director with programs and menus while effectively maximizing food and beverage sales in all areas. Regularly review and evaluate customer satisfaction of menus, food quality, premium bar and all banquet catering services. Responsible for quality and service of food products, food handling, team building, training of all food positions and maintaining professional work procedures. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality F&B services, while being readily available & approachable for all team members. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests. Create, establish, and plan F&B menus for the entire operation including all catering, banquet, concessions, premium bars and backstage catering areas. Implement training programs and recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines. Food Ordering- maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and improve budgeting guidelines. Plan team schedules and supervision of all food and beverage service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems. Determine, develop, and implement policies, procedures and training to ensure food services, and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels. Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained. OTHER DUTIES Orders and ensures preparation of all food for all areas to specifications before and during all events: Estimate kitchen staffing and product requirements meet or exceed expectations. Properly manages food, supplies and labor line accounts in accordance with budgetary requirements. Maintains all food and beverage equipment including concessions services, catering services, premium bars and culinary kitchen equipment. Including current inventory and preventive maintenance schedules. Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all F&B service and storage areas. Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines. Makes sure all food and beverage areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients' expectations. Keeps all catering, kitchen, concessions, and beverage service equipment in safe working order, clean, organized, sanitized and sufficiently stocked. Follows and upholds all health codes, alcohol service codes and sanitation regulations in accordance with local, state and company requirements. Use waste control guidelines and record all waste on spoilage sheets or board. Work closely with the venue leadership team to deliver overall quality and service standards to all events. Directly report to F&B Director, Executive Director and VP of Food and Beverage. Actively maintains community involvement in local and charitable organizations. Performs other duties as assigned. SUPERVISORY RESPONSIBILITIES Responsible for the overall direction, coordination, and evaluation of the Food and Beverage department in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees including non-profit groups; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Qualified applicants must be available to work nights and weekends, and occasionally holidays. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn't misrepresent him/herself and is highly respectful of others. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution. EDUCATION and/or EXPERIENCE Culinary Degree Preferred or 5 years' facility F&B or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards. Knowledge of supervisory principles and practices. CERTIFICATES, LICENSES, REGISTRATIONS Applicants must possess a current, valid driver's license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association. LANGUAGE SKILLS Ability to communicate effectively orally and electronically. Ability to read and comprehend instructions, correspondence, and memos. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to speak and understand English. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry. REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following) Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice. 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 position. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock. The noise level in the work environment is usually moderate. ANNUAL SALARY RANGE: $78k - $88k annually + 10% bonus eligibility BENEFITS: Employee owned (ESOP), group health coverage for employee and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays. CONCLUSIONThe above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

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.

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.

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]]

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Job Description * Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. * Set up food service line and workstations with needed condiments. * Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. * Assist in coordinating prep for the following day's menu. * Participate in a pre-meal meeting with food servers to review detail of daily menu. * Assist with training of new kitchen employees. * Assist with scheduling of employees within the department. * Assist with food ordering, monitoring inventory and creating the menu cycle. * Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. * Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. * Keep food waste to a minimum by utilizing food storage and food recycling techniques. * Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications * 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school. * Serv Safe or other required local, county or state certifications. * You are organized and great at communicating with co-workers and residents. * You take pride in the quality and presentation of food that you have helped to prepare. * You have basic to advanced knowledge of cooking and preparation of meals. * You have a thorough understanding of food service techniques and requirements. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

At Watermark Retirement Communities, we've been a trusted leader in senior living for over 30 years, driven by our commitment to building an innovative, compassionate culture for both residents and associates. When you step into one of our communities, you'll immediately feel the difference-a genuine atmosphere of connection, care, and belonging. We call it "Creating Ripples." Join our forward-thinking team where every day you're empowered to slow down, find purpose in each moment, and make meaningful impacts that ripple across lives. At Watermark, we celebrate life, stories, and the incredible human connections that make us stronger together. We take pride in our talented, compassionate associates and value the unique contributions each person brings. Be part of something bigger-help us shape culture, one story at a time. We are without a doubt one of the most premier retirement community and is a dream come true for an experienced Chef. At a Watermark Community our chef does so much more than what the title reflects. For us it is about working with Chef's who agree that the dining experience should always be a positive one for our residents. We are looking for someone that has the ability and creativity to make every meal a five star dining experience. The right person for us will be an accomplished Chef that will work in partnership with the residents to assure that every meal is a huge success! Does that sound like you? We are currently looking to hire people who want to make a positive impact on the lives of those we care for. Your job should provide a sense of accomplishment, joy and gratification. We can provide that for you! Our Chef's will not only have the opportunity to provide an extraordinary dining experience but will also have time to develop meaningful relationships with our residents. If you have a passion for working with seniors and you are a seasoned Chef, we look forward to meeting you! This community is located in Brighton, NY Evening and Weekend shifts Hourly position, please review salary range before applying Job Requirements * 3 years' experience as a Chef * Able to work weekends and holidays * Able to follow recipes and menus * Excellent work ethic * Creative Skills * Computer skills * Purchasing skills * Interested in learning and growing your skill set What we can provide for you: * Excellent Benefits * Training and continuing education * Comprehensive onboarding program * Coaching and mentoring Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

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, 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 per hour based on experience (plus possible overtime & 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

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 112 Compensation Range: $70,197.00 - $105,295.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** The University of Rochester has retained national search firm, Global Hospitality to support the recruitment of this position. Brian Marcus is leading the search. Confidential inquiries, applications, and nominations should be sent by email to *************************** General Purpose: Influences every plate served to students and customers, through general planning, preparation, presentation, design, and implementation of the highest possible standards for the University campus dining. Uses a strong knowledge of culinary techniques, various cuisines, and cooking styles to provide a clear vision for menu offerings in residential and retail locations and catering services. Produces superior, nutritionally balanced, and high-quality food services to the satisfaction of diverse patrons. Devotes attention to and makes decisions having considered dietary restrictions, allergens, religious needs, and requests. Oversees the professional and line management of the culinary division and chef team. Increases the standards of catering offerings through innovation and positive change. Serves as the key spokesperson for all culinary inquiries and concerns, and remains abreast of national best practices, trends, and new advances within the industry. Monitors and ensures compliance with food safety laws and regulations, University policies and procedures, and other required articles. Possesses a solid understanding of labor and food costs to achieve financial and revenue goals. **Essential Functions:** + Oversees and manages culinary operations to meet production, presentation, and service standards. Manages production with a focus on culinary and production compliance in campus dining operations.Develops and plans menus for all dining areas in collaboration with unit chefs and managers. Selects and develops recipes as well as standardized production recipes to ensure consistent quality. Operates test kitchen for product trials and menu development. Ensure all menus represent the highest standard of quality and execution. Applies culinary expertise to food preparation and manages the final presentation and service of food. Maintains accurate counts on all food items prepared, ensuring there are no discrepancies in the amount of food needed versus the amount of food prepared. Responsible for overall inventory management related to culinary operations.Ensures efficient execution and delivery of all culinary products in line with the daily menu. Ensures menus comply with target food costs. Ensures food quality and nutrition content align with expectations and requirements. Stays informed of and communicates regional culinary market and ingredient trends. + Manages a culinary team consisting of chef leaders and culinary staff who are responsible for developing and executing culinary solutions to meet consumer needs and tastes.Oversees the training of culinary and dining employees to use best practice food production techniques, cooking techniques, menu development and planning, nutrition, and kitchen management. Coaches employees by creating a shared understanding of the department's missions, vision, and goals. Ensures individual and team performance meets objectives and customer expectations. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data for all culinary staff. Leads and facilitates culinary team meetings and briefings, ensuring clear communication and alignment. Oversees performance management for culinary team members, including approving hiring decisions, providing continuous supervision, addressing personnel matters, and conducting performance evaluations. + Manages food cost, procurement, and controls waste. Develops and delivers food and labor target data, focusing on margin improvement, and understanding performance metrics, data, order, and inventory trends.Manages and controls labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost controls within budgetary guidelines.Reviews and assesses profit and loss reports and dashboards. Oversees food inventory processes. Assists and coordinates all food purchasing. Assists with budget development and forecasting by researching, gathering data, synthesizing and analyzing information, and making recommendations. Conducts inventory assessments and reviews. Manages the food production management software. + Ensures safety and compliance with the University Sanitarian and the Environmental Health and Safety Office per Monroe County Department of Health guidelines.Develops, implements, and measures policies and directives for food safety and nutrition.Develops and monitors food safety training such as Allergens and Serv Safe Certifications, Basic Food Safety, and First Aid. Collaborates with the leadership to ensure proper equipment operation and maintenance. Ensures all food production equipment is utilized according to manufacturer's instructions. Possesses knowledge of special diets and allergens and uses knowledge to influence decision-making. + Develops and maintains knowledge of current industry best practices. Other duties as assigned. **Minimum Education & Experience:** + Associate degree in Culinary Arts or equivalent such as a certificate from a leading culinary program and five years of experience as an executive chef in an operation with large-scale production required. + or an equivalent combination of education and experience. **Knowledge, Skills & Abilities:** + Strong communication and interpersonal skills required. + Ability to manage projects, and design and implement new programs required. + Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries required. + Strong organizational, time management, and problem-solving abilities. Strong attention to detail required. + Ability to exercise independent judgment and follow established protocols and procedures required. + Strong financial acumen required. + Compliance and policy management knowledge related to the food service industry required. + Knowledge of health and safety regulations required. + Knowledge of allergens and sanitation regulations required. + Knowledge of culinary, baking, and pastry techniques required. + Strong customer service skills required. + Experience working with a diverse population, including students preferred. + Previous leadership experience, including team managementpreferred. **Licenses and Certifications:** + Servsafe certification (Food Manager, Food Handler, Allergens, Workplace modules) within 12 months of hire required. + Certified Foodservice professional (CFSP), Master Certified Food Executive (MCFE), Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC)preferred. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Classes). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates for all persons consistent with our values and based on applicable law. Notice: If you are a **Current** **Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals At the University of Rochester, we commit to diversity, equity, and inclusion and united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

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

Individual will prepare a la carte menu items and mise en place in a timely manner while maintaining the highest possible quality standards. Individual is responsible for preparing all products assigned for their work station by the Executive Chef as it related to each station. Works under the direction of the Executive Chef and Sous Chef on a daily basis. ","identifier

Job DescriptionSchedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $17.50 - $19 / hour Job ID:R0240733 EARN A BONUS UP TO $500! Hiring immediately! Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests. As a Line Cook, you’ll assist in creating menu items and ensuring guests are presented with a meal they can’t receive elsewhere. As you continue to learn, grow, and fuel your passion for food, you’ll find the possibilities at Wegmans are endless. What will I do? Ensure incredible service is provided by effectively handling a variety of tasks Preparing ingredients to be used by the culinary team as well as creating high quality meals Follow proper recipes, knife skills and cooking techniques to provide consistent ingredients and finished products Balance prep work while ensuring guests meals are prepared in a timely manner while maintaining high standards Comply with applicable State Restaurant Health Codes and Regulations Required Qualifications 1 or more years’ experience working as a line cook Knife skills Enthusiasm for and knowledge of relevant ingredients and cuisine Preferred Qualifications Associate's or bachelor’s degree in culinary arts Experience working on multiple kitchen stations Experience working a variety of positions in the restaurant or hospitality industry At Wegmans, we’ve long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we’ve got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We’re proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee’s individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine’s list of the 100 Best Companies to Work For®. Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love—and love what you do.

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]]

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

At Watermark Retirement Communities, we've been a trusted leader in senior living for over 30 years, driven by our commitment to building an innovative, compassionate culture for both residents and associates. When you step into one of our communities, you'll immediately feel the difference-a genuine atmosphere of connection, care, and belonging. We call it "Creating Ripples." Join our forward-thinking team where every day you're empowered to slow down, find purpose in each moment, and make meaningful impacts that ripple across lives. At Watermark, we celebrate life, stories, and the incredible human connections that make us stronger together. We take pride in our talented, compassionate associates and value the unique contributions each person brings. Be part of something bigger-help us shape culture, one story at a time. We are searching for an energetic Sous Chef to lead our kitchen team. The right candidate will have a strong passion for food quality, consistency and excellence. The person will also enjoy working as part of a community team and has the ability to interact with our residents and guests. If you are a creative hands on culinary professional looking for growth, a great team to work with, a good work life balance (so hard to find in this profession), excellent work environment, and lasting relationship with your customers. If this is you, we would like to hear from you! What you will need for this position: * Culinary training through an accredited program or four years' experience in equivalent position of responsibility * ServSafe certified or be able to complete certification within the first 90 days of employment * Catering experience plus * Computer literate * Able to work all shifts and days of the week What you can expect from us: * Great benefits * Excellent national and regional support * Great opportunity to grow with a growing senior housing company * An extraordinary company culture Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 37.5 Department: 200810 Cash Ops/Aux Ops Work Shift: Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently. Responsibilities Assists in preparing food supplies and equipment for Cooks and assists them in preparation of food. May perform grill and broiler activities independently. Position involves lifting items weighing approximately 40-50 pounds. Requirements Knowledge of the methods of food preparation; ability to speak and understand English in a manner that is sufficient for effective communication; and one year experience in commercial food service; or an equivalent combination of education and experience. The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations. Schedule WED 4:30 PM-12:30 AM; THU-SAT 11:30 AM-10 PM; WE/HOL; 9 MONTH POSITION EOE Minorities / Females / Protected Veterans / Disabled: The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.

We are hiring immediately for a full time SOUS CHEF position. 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.

At Watermark Retirement Communities, we've been a trusted leader in senior living for over 30 years, driven by our commitment to building an innovative, compassionate culture for both residents and associates. When you step into one of our communities, you'll immediately feel the difference-a genuine atmosphere of connection, care, and belonging. We call it "Creating Ripples." Join our forward-thinking team where every day you're empowered to slow down, find purpose in each moment, and make meaningful impacts that ripple across lives. At Watermark, we celebrate life, stories, and the incredible human connections that make us stronger together. We take pride in our talented, compassionate associates and value the unique contributions each person brings. Be part of something bigger-help us shape culture, one story at a time. Bring your passion and strong work ethic to us! What you will need for this position: * Two year A.O.S. Degree from an accredited culinary arts program or equivalent work experience considered * Four years of progressive culinary/kitchen experience * Four years of management or supervisory experience * Fine dining experience * Catering experience * Proficiency with computers including Microsoft Office suite, email, and e-commerce based tools * ServSafe certified What you can expect from us: * Great benefits * Excellent national and regional support * Great opportunity to grow with a growing senior housing company * An extraordinary company culture Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.