Chef Jobs in Peters, PA

Pittsburgh, PA, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Fairmont Pittsburgh, a 4 diamond LEED certified luxury hotel, is located at the heart of Pittsburgh's business, cultural and retail hub. Fairmont Pittsburgh offers superb and distinctive guest services and accommodations in a luxury setting. Drawing from Pittsburgh's rich history, fl.2 showcases a wide selection of local beers, craft cocktails, and an elevated Modern American menu with unique signature items that have the power to transform guests into regulars. Vibrant and inviting, the restaurant and bar offers a space that allows for an open, airy atmosphere with a modern framework incorporated with architectural elements. Job Description Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offers professional, engaging and friendly service Must be able to understand and adjust recipes according to business levels. Have a working knowledge of properly storing, rotating and maintaining products. Carries out any other duties as may be assigned. Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef. Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support. Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation. Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email. Expected to support other culinary departments as needed. Able to supervise cooks and give clear direction and training. Must motivate the team and inspire others All tasks are completed with 100% attention to detail Must be flexible and willing to work in working all areas of the kitchen Takes on leadership responsibilities without being asked. Is able to delegate tasks and follows up with cooks on completion of work. Is highly motivated, able to work alone and give direction to others. Qualifications Qualifications: Previous leadership experience is necessary, or participation in a leadership development program Must have at least three years' experience in a high volume luxury hotel or equivalent Must be able to run all aspects of the kitchen in the absence of a Sous Chef. Must be able to expedite the pass during service checking each plate for quality and doneness and correcting any issues or mistakes. Able to lead cooks on correct preparation and presentation of all dishes. Is able to accomplish all butchering needs for meat, fish and poultry. The ability to train staff members on correct station set up, cooking techniques and cleaning routines. Physical Aspects of Position (include but are not limited to): Exerting up to 50 pounds of force occasionally, and /or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Constant standing and walking throughout shifts. Additional Information What is in it for you: Competitive salary and flexible benefit plans Generous PTO allowances Employee rates at Accor properties in NCA region Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH Our Commitment to Diversity & Inclusion Fairmont Pittsburgh is an equal opportunity employer. We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines.

Our Cake Decorator is a key player in making sure our pastries look and taste amazing. In addition to providing unparalleled guest service, you'll create beautiful and delicious art for our guests and provide the sweets that will be the hit of their parties. As a Team Member, you'll be part of a team that emphasizes building lifelong relationships with our customers by focusing on understanding and exceeding their needs. As a member of the Bakery team, your primary responsibility will be preparing and decorating the products and cakes in the department to ensure only the freshest are available. To thrive in this position, you should be a team player. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership and have the ability to inspire those around you. You are creative with cuisine and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you - you're passionate about the business, the trends and what makes customers tick. You have culinary vision beyond a simple "what's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Satisfactory completion of job specific skills assessment; 6 to 12 months experience or successful completion of the Giant Eagle Apprenticeship program Education Desired: No High School diploma required Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Fill tables and cases with cakes by taking product from prep area to sales area. Follow proper procedures to ensure store meets out-of-stock percentage goals. Apply merchandising principles that will help to generate sales as well as WOW the guest. Take special orders from guests over the telephone and in person. Maintain quality of product for sale by checking sales area for dates and condition of product. Document and/or record daily known loss. Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products. Provide exemplary customer service by greeting customers and ensuring they are able to locate the products they are looking for. Bakery Team Members are also expected to have sufficient knowledge to answer questions and make suggestions to our customers. Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product. Properly handle products and equipment in accordance with food safety and safety guidelines to ensure a safe shopping environment. Maintain cleanliness of equipment, tables, utensils, floor, etc. to ensure that safety and sanitation regulations are met. Prepare and decorate product for the Bakery cases and displays, rotating product and ensuring code dating procedures are followed and only the freshest product is available for sale. Maintain proper safety and sanitation methods, emergency procedures, cleanups, steritech, proper lifting and housekeeping to ensure department standards are met. Accurately record special orders on Bakery products to ensure the customer is delighted with the finished product. Maintain department procedures, daily setups, order taking, understanding copyright policies and proper product rotation. Constantly stay on top of new product knowledge and procedures, such as product information by category, special orders, cake program, portion control, seasonal items and mixing colors. Ice and decorate cakes by taking prepared icing and applying to cake using spatulas and icing bags. Prepare icing and products for all cakes and other decorated items by reading recipes, measuring ingredients, and mixing product. Assist in maintaining Bakery backroom, cooler and freezer efficiency by unloading deliveries. Operate department equipment, including mixers, scales, airbrush gun, knives, cut gloves and personal protective equipment (anti-slip shoes). Assist in other areas as required. About Us At Giant Eagle Inc., we're more than just food, fuel and convenience. We're one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It's why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo's, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We're always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.

At ClubCorp, work feels like play, as you build relationships with your team and meet Members from all different backgrounds. Every time you step foot in your Club, you can create magic moments and enrich lives. So, join us and be a part of a fun, fast-paced, high-impact group of talented people. We are passionate about bringing people together and about bringing out the very best in life. JOB SUMMARY The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and Guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation. The Cook also helps to ensure the safety of fellow Employee Partners. DAY-TO-DAY Assists the Executive Chef and Sous Chef with any tasks requested while working at an efficient pace to keep up with business needs. Sets up and stocks food items and other necessary supplies. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Performs inventory checks and completes food storage logs. Because of the fluctuating demands of the Clubs operation, it may be necessary that each Employee perform a multitude of different functions therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. ABOUT YOU Prior experience as a Cook required. Working knowledge of broiler, pantry, and saut stations. Previous Country Club or Restaurant experience a plus Required long periods of time on your feet Have more questions? Check out our ClubCorp Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Network: ClubCorp LinkedIn or ClubCorp Instagram. ClubCorp is an Equal Employment Opportunity Employer / ClubCorp participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operation of the Club. Required qualifications: Legally authorized to work in the United States 18 years or older

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

The Chef is responsible for performing duties as directed by the Deli Manager and/or Head Chef for the successful operation of the Deli Department. It is essential that as a Chef, you will present yourself in a professional and courteous manner at all times while performing your defined responsibilities. You are responsible for always maintaining our high standards of Customer Service. Other duties may be assigned as required, depending upon the available time, business volume and other criteria as determined by your appropriate supervisors and/or Gerrity's Supermarkets. Full compliance with current and future policies will be required to ensure that your work contribution is in the best interest of Gerrity's Supermarkets. RESPONSIBILITIES * Competent knowledge of Essential Functions of the Kitchen equipment * Responsible for following weekly menus and dinner specials * Responsible for maintaining kitchen inventory quality and quantities * Responsible for setting up hot foods case for the day * Responsible for merchandising and maintaining prepared foods * Prepare entrees for the hot and cold food displays * Responsible for maintaining cleanliness and sanitation in kitchen area * Maintain full cooperation with supervisors, department employees and other department personnel as required * Perform all duties as delegated by the Head Chef * Responsible for maintaining established food safety policies * Will be present at your workstation at the start of your shift * Comply fully with all safety policies and procedures * Adhere to Customer Service Pledge at all times * Maintain a neat, professional appearance at all times while working and strictly adhere to the Dress Code policy * Attendance at your job is essential to the overall function of your department * Will comply with all policies contained within the Employee Handbook * All areas as designated within the Essential Functions of your job responsibilities QUALIFICATIONS * Must be at least 18 years old * Must be able to lift 40 pounds * Must be able to calculate figures and amounts, such as pounds and weight increments * Ability to hear, speak, and understand the spoken word * Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand * Employee is frequently required to stand, walk, stoop, kneel, crouch and taste or smell * While performing duties, the employee is regularly required to stand, and utilize full hand and digit functions, reach with hands and arms while manipulating objects * Specific vision abilities required by this job include close vision, distant vision, and color vision with the ability to adjust focus

Gaucho Parrilla Argentina - Executive Chef Are you a highly skilled Executive Chef with a passion for creating delicious South American cuisine? Do you thrive in a dynamic and fast-paced kitchen environment? Gaucho Parrilla Argentina, a renowned full-service restaurant in downtown Pittsburgh, is seeking a talented Executive Chef to lead our culinary team. Join us in infusing the flavors and aromas of fire and smoke into our food and dining experience, inspired by the rich cuisine and culture of South America. Why Join Us: Opportunity to work in a fun and loving environment Experiment and learn the art of South American cuisine Lead a team of enthusiastic industry professionals Key Responsibilities: Oversee all kitchen operations and food preparation Create and develop innovative menu items Maintain high standards of food quality and presentation Requirements: Associate Degree in Culinary Arts or related field Proven experience as an Executive Chef in a high-volume restaurant Strong leadership and communication skills Location: Pittsburgh PA

ABOUT DRIVE SHACK INC Drive Shack Inc. is a leading owner and operator of golf-related leisure and entertainment businesses focused on bringing people together through competitive socializing. Today, our portfolio consists of American Golf, Drive Shack and Puttery. ABOUT PUTTERY Puttery is a modern spin on putting, re-defining the game with unique twists at every hole. Bold and full of possibilities, guests can enjoy a high-energy atmosphere, combining competitive socializing and innovative auto-scoring technology within an immersive experience as they move from one course to the next. With plentiful curated culinary offerings and inventive craft cocktails, all centered around a lively bar area with great music, guests can nosh the night away before, during and after their tee time. To learn more or plan your visit, please visit puttery.com. Job Details Job Purpose The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high-volume restaurant operation. Responsibilities Manage the daily production, preparation, and presentation of all food Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews Attract, interview, retain and motivate associates while providing a safe work environment Monitor, analyze and control labor and food costs Prepare reports, charts, and schedules to ensure budgets are met or exceeded Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus Assume the responsibilities of the Executive Chef when absent Schedule staff according to budget and business forecast Direct proper sanitation of kitchen facilities and equipment Comply with EcoSure and health code standards for sanitation Ensure kitchen equipment is in good working order Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness) Additional Information Qualifications Proven culinary skills and able to lead, develop, and motivate staff Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment Knowledge of applicable safety and sanitation procedures Work a flexible schedule to include nights, weekends, and holidays Knowledge of food cost, inventory management and purchasing Valid driver's license required Bilingual speaker (English/Spanish) preferred Experience in personnel management and problem-solving skills preferred Education High School diploma required Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience Specialty/Technical Training or BA degree in Culinary Arts preferred Skills/Abilities/Personal Characteristics Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry's best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure Deals with uncertainty Working Conditions Days and hours of work vary by schedule and business needs Evening, weekend, and holiday work will be required While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.

Definition: This position is responsible for planning, preparing, and serving high volume meals in a community correction facility in downtown Pittsburgh. Other responsibilities include cleaning up after meals, placing food orders, accepting deliveries, storing orders in the appropriate designated storage areas and tracking inventory of food and supplies. This individual will provide direct supervision to reentrants during meal preparation, serving of food, and during post-meal clean up. Eligibility Requirements: To perform this job successfully, an individual msut be able to pefrom each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skilll, and/or ability required. Education and/or Experience: Individual must be a skilled cook and demonstrate the physical an academic ability to fulfill the job responsibilities with and without direction. Individual must have the ability to multi-task in a fast paced, high volume fold production environment. Individual must be able to work well in a team environment and on own. Must be able to work well with diverse groups of people, have the ability to be assertive and remain calm in the event of a crisis and be capable of maintaining control in any given situation. Interpersonal skills are a prerequisite to employment. Minimum of a high school diploma or GED equivalency and two (2) years related experience required. Annual physical and "Food Handler's," Certificate required. A Certificate from an accredited culinary program or Associates' Degree preferred. Prior supervisory experience preferred. Equal Opportunity Employer/Minorities/Female/Protected Veteran/Individual with Disabilities

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from food preparation and quality control to inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You care deeply about good food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to the Ditka Family of Restaurants. We are a collection of supreme casual dining restaurants featuring American Cuisine People Love © . Our mission is to build a company of restaurants that have a reputation for human goodness, flawless execution, and being best-in-segment by providing a consistently memorable experience to each member of Our Family - Guests, Communities, Team Members, Friends of the Restaurant, and Suppliers - anchored by our passion for Authentic Hospitality, Culinary Excellence, Quality Everywhere, and Integrity Always. These are four cornerstones of our culture and the driving force behind everything we do and defined as: Our purpose is to build a company of successful local restaurants on the strength of the four cornerstones and fidelity to our basics. We measure success as real, restaurant-level growth in sales and profit, the pride of Our Family in having Ditka's Restaurant Group as part of their lives, and the active loyalty of our Team Members, Suppliers, Friends of the Restaurant, and Guests & Communities. We know success depends on the initiative, goodwill, and performance of our Team Members and Leaders working together to ensure memories of Personal Indulgence, A Great Bar, and Food People Love for our Guests and being A Good Neighbor for our Neighbors.

William Penn Hotel History defines elegance in this classic, downtown Pittsburgh hotel. Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state, and leaders of business and industry. A recent multi-million dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations, and award winning cuisine that have defined the Omni William Penn Hotel for decades. Job Description Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state and leaders of business and industry. A multi-million-dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations and award-winning cuisine that have defined Omni William Penn for decades. The Grande Dame is now hiring for a Sous Chef. Come and join the #1 Hotel in the City of Pittsburgh and her Team! Responsibilities This person will be responsible for assisting in the management and operation of the hotel kitchens in a fast-paced, high volume hotel and according to Omni standards. This person would be a leader in the Culinary Department helping to create a great atmosphere for all employees. Focus on production of very fast-paced culinary banquet operation in a high volume hotel Responsible for efficient and effective operation of the Restaurant kitchen and food production outlets Ordering and inventory maintenance of all kitchen produce, meats and supplies Perform daily administrative tasks such as documentation, menu revision/fabrication, staff scheduling and email correspondence Coach & mentor line staff Participate in F&B and management meetings Qualifications Candidate should be organized and familiar with chef administrative duties such as payroll, menu design, etc. Candidate should have experience managing employees in a very busy atmosphere. 2-3 years Culinary management experience in a Hotel with high volume banquets is required. Must be able to work flexible hours and a variety of different shifts including AM, PM, Weekends, Holidays. The Benefits of Being Omni FT - Full benefit package available after 60 days Competitive wages Discounted Associate Room Rates at Omni Hotels across the country Free Employee Meals A great family of co-workers Work for the most prestigious Hotel in Pittsburgh! Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of $15.50 USD Key Purpose The chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods to include breakfast, lunch, dinner and special/catered events. This position will be responsible for taste testing, adjusting seasonings as needed, and executing more advanced culinary skills when called upon. The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Consistent, safe, and delicious food Kitchen organization and cleanliness provides a safe environment for all employees and guests. Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Ability to work safely with large volume culinary equipment including but not limited to slicer, large mixer, robot couple, steamers, convection ovens, soup kettle and tilting kettles Ideal Candidate Experience Ability to correctly and safely use standard kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills and broilers Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation Product ordering and receiving Menu Planning Assisting with food preparation and service in other areas of the kitchen Commitment to scratch cooking and healthful foods Identify new recipes for use Key Accountabilities Clock in and out for workday and clock in and out during breaks Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef and/or Sous Chefs in overseeing production in a specific service area. Demonstrates proper cooking techniques, proper cutting techniques and knows culinary units of measure Knows basic ingredients and flavor profiles for most popular world cuisines Ability to follow and execute NetMenu recipes for preparing, seasoning, tasting, carving, soups, meats, vegetables, desserts, and other food items Taste test and adjust seasonings of all recipes prepared to ensure the highest quality of food at the time of service Assist Sous Chef with HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention. Attend all meetings of the day Report all accidents and injuries in a timely manner Assist in teaching and training cooks in proper culinary cooking techniques, kitchen equipment training, seasoning and culinary units of measure May perform other duties and responsibilities as assigned Maintain a safe and sanitary work station at all times Physical Demands & Work Environment Work in a standing position for long periods of time (up to 8 hours) Reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate. ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Supervise the cooks and cold pantry's food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. To assist in cross-training employees and train new employees in their positions on the service line. To assist the Chef in maintaining standards of quality and appearance on the front line. Prepares daily preparation lists for production. Assists in scheduling/ordering Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. One to two years required in a supervisory role in a kitchen environment. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Property We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant and banquets. Qualifications The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. Competitive benefits package. Potential generous bonus. EOE/M/F/H/V

Hyeholde Restaurant is seeking an experienced Line Cook/Chef de Partie Hyeholde Restaurant and Round Room is a unique dining and entertainment venue in operation for over 85 years located in Moon Township, PA, minutes from Pittsburgh. The restaurant sits high on a hill and overlooks four acres of flower gardens, a chefs' garden, and bee hives. We are a fine dining restaurant with farm-to-table menus. We use the finest quality ingredients available, and update our menus to reflect the flavors of each season. We support our local farmers and purveyors. The ideal candidate must be able to effortlessly multi-task, possess great communication skill, and enjoys the learning aspects of food and beverage. ROLE AND RESPONSIBILITIES: Assure and maintain food quality standards including consistency and presentation alongside the Executive Chef, Chef de Cuisine, and culinary team. Responsible for preparing and finishing all hot and cold foods, assisting the unloading of deliveries, and stocking and rotating the product. Maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service. Must have the ability to read and follow menus and recipes, complete basic mathematical calculations, possess strong communication skills, and the ability to work within a team environment. Line Cook/Chef de Partie will have a strong work ethic and desire to learn. Maintains a thorough understanding of the industry and stays abreast of industry trends. Must follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff. Opens and or closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Must be willing to learn and accept constructive criticism from managing chefs. This position works under the direction of the Sous Chef with the infrequent exercise of independent judgment. Interacts with other chefs and internal staff to effectively maximize the productivity of the restaurant's kitchen. REQUIREMENTS: Associates or Bachelor's degree in culinary arts preferred, but not required. Minimum 1-2 years of related experience required, preferably in an upscale food and beverage operation. Excellent written/digital and verbal interpersonal and communication skills. Sets high standards by complying with all departmental rules, policies, and procedures. Clean work habits, attention to detail, and thorough service standards are required. Must be able to multitask in a high-volume environment while always appearing calm and collected. Must possess a professional demeanor with the ability to interact with all types of team members. Team members must adhere to Hyeholde guidelines as stated in the kitchen training manual and employee handbook. Must be able to work flexible hours including nights, weekends, and holidays as required. Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more. Must have the ability to frequently lift and or move up to 50 pounds. Must have completed and maintained certification in Serv-Safe. This position requires proof of full vaccination against COVID-19 before the first date of employment, subject to applicable law unless a reasonable accommodation request is received and approved. BENEFITS: Employee meal discount Annual performance and wage review after the 1st anniversary Paid training and certifications We are committed to ensuring a sustainable work-life balance A great environment to work in surrounded by talented, hardworking, passionate, and fun people Job Type: Part-time Pay: $18.00 - $20.00 per hour Expected hours: 35 - 45 per week Benefits: Flexible schedule Paid training Shift: 10 hour shift Night shift Experience: Culinary Experience: 1 year (Required) Cooking: 1 year (Required) Work Location: In person

Full-time Description The Duquesne Club is among the most recognized private city clubs in the United States and internationally. We provide our members and guests with social, business, and recreational experiences marked by superior service and exceptional personal attention. We are currently seeking a dedicated, career-driven Sous Chef to join our talented culinary team in delivering extraordinary experiences to our members. Position Summary: As a Sous Chef at the Duquesne Club, you will guide and work together with a passionate team of professionals. Our ideal candidate will demonstrate creativity, ownership of responsibilities and possess the ability to manage a large kitchen team. One will encourage the staff to work hard while continuing to keep the productivity level rising. The Duquesne Club is committed to maintaining the highest standards in food preparation, presentation, and sanitation. One must be able to maintain an environment that is welcomed by all. Shifts would be scheduled according to business needs. This position requires one to work on the weekends. The Club is closed most Sundays. This is a union property, and the contract binding agreement must be understood and followed. Key Responsibilities: Responsible for assisting with the culinary preparation for all a la carte dining rooms, banquets and other events both on and off site. Monitor all facilities/stations that are located in the kitchen including Dish Pantry. Supervise entire staff in accordance with chain of command. Be responsible for the kitchen set-up and service for the day/evening production. Maintain all Club standards including sanitation and safety as well as the quality and quantity guidelines set by Chef. Make sure all stations have everything they need for service and that their stations are set up properly according to standards. Be responsible for knowing and executing set-up and service of special banquet parties with the Executive Sous Chef and ensure production needs are met. Be responsible for late deliveries, checking in and properly storing items in the storeroom. Make job assignments for cooks where they may be needed according to production and business needs. Maximize production and assist scheduling to achieve the most effective operation. Assist in the preparation of lunch items and items for parties. Be responsible for hors d'oeuvres during afternoon prep, be responsible for expediter station quality and check all food to ensure that it is up to the Club's standard. Ensure service that continues beyond 9:00 pm is executed properly. Be responsible for filling in different stations in the event of illness or vacation. Perform the duties of the Executive Sous Chef in their absence and be responsible for entire kitchen when they are off duty. Oversee the cleaning-up of the kitchen at the end of the shift. Be sure food is properly stored, labeled, dated and covered. Maintain kitchen walk-ins. Observe proper order and sanitation level requirements. Ensure that kitchen employees use their utensils and equipment correctly, and that they are keeping clean and organized. Bring to the Executive Sous Chef's attention any necessary maintenance problems which may be hindering proper food rotation and utilization, including control, waste, and portion size. Follow worker's compensation guidelines and reports hazards/injuries to supervisor/human resources. Attend Club meetings/trainings as needed. Observe grooming and personal hygiene standards and rules of conduct, policies and procedures established for Duquesne Club Employees. Daily inspection of employees to ensure they are following appearance standards. General assessment of any employees showing signs of illness. Responsible for hiring, change of status, terminating, disciplining, etc. One must follow all guidelines in the contract binding agreement. Perform other duties as assigned. Requirements: · The Sous Chef must be a self-starter and able to motivate others. · Good attendance/dependability record. · Supervisory skills and experience. · Good organizational skills · Physical ability to stand/walk for the entire shift as well as bend, twist, stoop, reach and climb. · Physical ability to lift 50 pounds. · Must be knowledgeable in interpreting daily statistics. · Ability to learn Club's policies and procedures. · Ability to actively listen to others and respond verbally to their request in a professional and effective manner. · Preferred: · Graduate of accredited culinary arts program. · Ability to demonstrate mastery of fundamentals in all areas of the kitchen. · Practical ability to translate Chef's verbal concept or picture in practical presentation. Member-Focused Environment: All staff at the Duquesne Club are expected to maintain a friendly demeanor, greeting members with a smile and addressing them by name. Going the extra mile to meet and exceed members' expectations is part of our standard of service. As a conservative and prestigious environment, professionalism and attentiveness are essential qualities for success. Why Work for the Duquesne Club? The Duquesne Club offers one of the most comprehensive benefits packages in the Pittsburgh area: Medical Insurance: Competitive monthly co-premium payroll deduction. Health Reimbursement Account (HRA) and Flexible Spending Account (FSA) options. Vision, Dental, Short-term and Long-term Disability, Life Insurance - provided at no cost to employees. Paid Time Off (PTO) and 401(k) with annual fixed contribution and match. Employee Assistance Program (EAP) and partnership with a local gym for discounted memberships. Supplemental Insurance Packages through Colonial Life and Pet Insurance. Employee Dining Room with meals available for just $2. The Duquesne Club fosters a welcoming and collaborative work environment. We take pride in being recognized as one of the top city clubs in the country, and we encourage motivated individuals to apply and become part of our team. Please note: From time to time, the Duquesne Club reviews and updates its benefit programs and reserves the right to modify or discontinue them at its discretion.

Eddie Merlot's is hiring qualified applicants for Prep Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Assist Line Cooks and Pantry when necessary with food preparation Continually maintain a clean, safe and sanitary Prep Area, Walk-In Cooler and Freezer

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Additional Information Salary Range: $16.00-$17.50 Hourly

Job Details Oakmont Country Club - Oakmont, PA Full Time AnyDescription The Sous Chef works closely with the Executive Chef and kitchen management team and will primarily be responsible for overseeing, assisting and supervising preparation, production and service of food served to ensure the highest professional quality of items to meet the Oakmont standards of excellence. They ensure the expectations of the members are being met and help ensure that the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times. Responsibilities include, but not limited to: Responsible for developing daily lunch and dinner specials Creates recipe sheets for all menu items Train service staff at daily line-up meetings, as well as developing on-going service training. Prepare schedules for kitchen staff Trains all new kitchen staff Assumes complete charge of the kitchen in the absence of the Executive Chef, Executive Sous Chef and Chef de Cuisine. Oversee the lunch and dinner line daily and assist other kitchen employees Oversee and prep for banquets and other functions Places food and supply orders as needed Manages all A.M. or P.M. kitchen staff Coordinates presentations for different functions; including set-up and service Qualifications Must be able to stand for long periods of time. Be able to use their hands to handle, control, or feel objects, tools, or controls. Able to repeat the same movements. Able to walk or run for long periods of time. Able to bend or twist their body. Hands-on approach Demonstrated leadership skills Background in multiple styles of service, including, breakfast, fast casual, a la carte, banquet and fine dining, preferred. Oakmont offers competitive salaries and a rich benefits. Apply to learn more!

History defines elegance in this classic, downtown Pittsburgh hotel. Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state, and leaders of business and industry. A recent multi-million dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations, and award winning cuisine that have defined the Omni William Penn Hotel for decades. Job Description Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state and leaders of business and industry. A multi-million-dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations and award-winning cuisine that have defined Omni William Penn for decades. The Grande Dame is now hiring for a Production Cook. Come and join the #1 Hotel in the City of Pittsburgh and her Team! Responsibilities The Hotel Production Cook is responsible for cooking, control quality and consistency of all food produced and served in the Hotel Restaurant Outlets and/or Hotel Banquets and Catered Events. Ensure station is set for service 15 minutes prior to service and all food supplies necessary for service are in appropriate supply on a timely basis. Required to learn all menu items produced by assigned stations and understand & fulfill Banquet Event Orders and Guest Orders. This person would be responsible for production of orders in a timely manner. Qualifications The successful candidate must: Be flexible with schedule and available to work all shifts; AM (early as 6:00 am), PM (late as 2 am) & weekends, holidays. This is an on call position Previous production cook experience in a fast paced atmosphere is required. Previous Hotel experience is preferred. This position also requires standing, walking, reaching and/or lifting up to 50 lbs throughout shift. Must present ServSafe Foodhandlers certification upon hire. Rates: First 3 month= $17.70, after 3 months- $18.69, after 6 months - $19.67 The Benefits of Being Omni Full benefit package available after 60 days Competitive wages Discounted Associate Room Rates Free Employee Meals A great family of co-workers Work for the most prestigious Hotel in Pittsburgh! Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.