Chef Jobs in Plainsboro, NJ

P.F. Chang's Pay Range (based on experience): $19.50 - $23.50 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Join our team as a Lead Cook if you're passionate about food quality, efficiency, and teamwork. In this role, you'll oversee food purchasing, receiving, and storage, ensuring smooth operations. You will manage the entire food preparation process-from pre-preparation to plate presentation-maintain a clean and sanitary production area, and supervise kitchen staff on a shift-to-shift basis. You'll work with a dedicated team in state-of-the-art kitchens, using top-notch equipment. Compensation: starting at $22/hr based on experience What we offer Quality of life - most of our restaurant's team members are out before 9pm PTO, volunteer hours, and competitive benefits packages including medical, dental, vision for eligible team members, in accordance with applicable state law 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices! A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 401k for all team members 18 and over with a company 3% match How you will make an impact Direct daily kitchen production and food preparation for on-time service of meals Monitor and document preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable), and portion control, utilizing the meal production forecast. Conduct daily Production Meetings and completes required documentation. Supervise proper presentation of all food items and provide maximum appeal and freshness. Assists with scheduling and training of culinary and utility staff. Maintain effective communication with managers, fellow supervisors, subordinates, and all other coworkers. Assist with supervision of organization and sanitation of dining rooms, kitchen, storage areas, and loading dock. What you will need Minimum of 1 year of full-service cooking experience Availability to work some weekends and holidays Supervisory and coaching skills, experience preferred Be able to lift and/or move objects weighing up to 50 pounds Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Ann's Choice is a beautiful 103-acre continuing care retirement community in Bucks County, Pennsylvania. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Ann's Choice helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

$1,000 Sign On Bonus for all offers accepted before 4/30! Join our team as a Line Cook if you're passionate about great food, teamwork, and have culinary experience. In this role, you'll be a key contributor to our innovative Signature Dining Programs, engaging in à la minute cooking and crafting chef-inspired dishes. What we offer Quality of life - most of our restaurant's team members are out before 9pm PTO, volunteer hours, and competitive benefits packages including medical, dental, vision for eligible team members, in accordance with applicable state law 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices! A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 401k for all team members 18 and over with a company 3% match How you will make an impact Consistently prepare all meals and menu items following proper safety and cooking techniques. Ensure accurate portioning, plating, temperature, and presentation of meals. Utilize your culinary skills to create high-quality dishes that enhance resident satisfaction. Keep the kitchen and workstation clean and sanitized at all times. What you will need Minimum of 1 year of cook-to-order experience Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in varying temperatures, from hot kitchens to cold refrigerators and freezers Compensation: $20-$24/hour Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Cedar Crest is a beautiful 130-acre continuing care retirement community in Pompton Plains, New Jersey. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Cedar Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

[Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Greetings, My name is Raju. We do have a job opening for the position of Devops Chef DeveloperPositionwith one of our clients. Please go through the job description mentioned below and if you find it interesting then send me an updated copy of your resume on my email ID ************************** -or you can call me at ************ ASAP Role: Devops Chef Developer. Location: Edison, NJ. Duration: Full Time. Description: DevOps Release Engineer Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Key Skills: RabbitMQ, ActiveMQ TIBCO EMS, IBM MQ or JMS Thanks and regards, Raju Email: ************************ Mobile:************ Job Type: Full-time Required experience: DevOps: 2 years Additional Information All your information will be kept confidential according to EEO guidelines.

Who are we? Warwick SU is the heart of campus life - a dynamic, student-led, not-for-profit organisation. We run vibrant bars, food outlets, and nightlife events, funding over 300 clubs, societies, and student services, from education and campaigning to advice and support. Location: Warwick Students' Union, Coventry Salary: £28,585 - £31,973 per annum (depending on experience) + excellent holidays & pension Hours: 36.5 hours per week (varied shifts, minimal late nights) Contract: Permanent (subject to a 26-week probation) Interview date: Week commencing 14th April 2025 Closing date: 16:00 on Sunday, 6th April 2025 - This vacancy and advertisement will close earlier if an adequate number of applications are received. Therefore, it is strongly recommended that you submit your application at your earliest convenience. Why Join Us? Tired of late nights and no time off over the holidays? At Warwick Students' Union (SU), we do things differently. As our Head Chef, you'll enjoy: ✔️ Time Off Over Christmas & Summer - No working on Christmas Day, Easter, New Year, and more! ✔️ Work-Life Balance - Fewer hours during student vacations and rarely required past midnight. ✔️ Vibrant Campus Setting - Work in the heart of Warwick University's stunning campus with access to excellent facilities. ✔️ Fantastic Benefits - A substantial pension scheme, wellbeing programme, cycle-to-work scheme, and salary extras. About the Role We seek a passionate and creative Head Chef to lead our kitchen team. You'll be responsible for: ✔️ Overseeing daily kitchen operations in our busy, family-friendly eatery ✔️ Developing exciting, high-quality menus that cater to diverse tastes ✔️ Managing stock, suppliers, and kitchen budgets effectively ✔️ Leading and mentoring a team of chefs and kitchen staff About You ✔️ Experienced in leading a kitchen team in a fast-paced environment ✔️ Skilled in creating fresh, exciting menus that cater to different dietary needs ✔️ A team player who thrives in a collaborative and student-focused setting ✔️ Knowledgeable about food safety and kitchen management best practices About The Dirty Duck A modern take on the classic pub experience, The Dirty Duck is where great food, quality drinks, and warm hospitality come together. We serve delicious, value-for-money meals crafted from locally sourced ingredients alongside a fantastic selection of real ales, fine wines, premium beers, and spirits. At the heart of The Dirty Duck is our commitment to real ale, real food, real people, and a warm welcome - creating a friendly, laid-back atmosphere where everyone feels at home. Whether it's a casual bite, a drink catch-up, or a lively night out, our focus is on exceptional customer care and an unforgettable experience. Why Warwick Students' Union? At Warwick SU, we're more than just a workplace - we're a community. We're committed to providing a fantastic experience for our students and staff, and we value adaptability, collaboration, inclusivity, problem-solving, responsibility, and support in everything we do. Ready to take your career to the next level with a better work-life balance? Apply today and join us on this exciting journey! Whoever you are, we'd love to hear from you. For any queries, please contact ****************** JOB DESCRIPTION JOB TITLE: Head Chef RESPONSIBLE TO: Food & Beverage Manager and, through them, to the Head of Strategic Operations, Operations Director, Chief Executive & Board of Trustees RESPONSIBLE FOR: Chefs, Assistant Chefs, Commis & Chefs MAIN PURPOSE FOR JOB: To support the Dirty Duck by preparing and cooking food to high standards while ensuring quality and portion control. Collaborate with our dedicated team to design and implement high-quality menus that align with our offerings while managing margins and meeting service demands. Maintain strong relationships with suppliers to guarantee the best provenance, quality, and pricing of ingredients with full traceability. Take responsibility for hygiene and health and safety in food preparation areas. Always deliver excellent service to all customers. MAIN DUTIES & RESPONSIBILITIES As Head Chef, you will lead the kitchen team to ensure seamless operations and an exceptional dining experience. Your primary responsibilities include: Deliver outstanding customer service, following policies, procedures, quality standards, and legal requirements. Prepare high-quality, well-presented dishes, ensuring consistency in portion sizes. Oversee catering for conferences, buffets, and events, ensuring all requirements are met. Manage stock efficiently within budget, ensuring correct rotation and labelling. Handle financial documentation for invoices, transfers, and records. Monitor and record food safety checks, including temperature logs. Maintain strict hygiene standards, follow cleaning schedules, and keep accurate records. Support staff training and development, working with the Food & Beverage Manager to identify and address training needs. Ensure compliance with health & safety, fire safety, and food safety regulations. Operated kitchen equipment safely, ensuring staff followed correct procedures. Liaise with external authorities, such as Environmental Health Officers and Licensing Authorities. Train staff on food preparation, hygiene, and health & safety protocols. Contribute to menu planning and sourcing quality ingredients. Advise on catering equipment purchases and usage. Champion sustainability, helping to reduce the Union's environmental impact through ethical and sustainable practices. Undertake any other relevant duties in line with the job role. EXPECTED STANDARDS Menu Costing & Portion Control - Ensure accurate costing and portion consistency. Nutritional Awareness - Adhere to dietary and calorie guidelines. Menu Development - Keep up with industry trends and best practices. Food Presentation - Maintain high standards of dish presentation. Waste Reduction - Minimise food waste and promote sustainable practices. Stock Management - Ensure all stock meets HACCP and safety standards. Training & Development - Identify and support staff training needs, inductions, and customer service excellence. Compliance & Record Keeping - Maintain due diligence in compliance and training records. Health & Safety - Ensure safe working practices and correct equipment use. Legislative Compliance - Follow HACCP, health & safety, and industry regulations. Professionalism - Represent the Union with a professional and consistent approach. Commitment to Learning - Engage in training, including online learning programmes. Equipment Evaluation - Assess and recommend kitchen equipment improvements. Customer Service - Uphold excellent service standards in line with SU policies. PERSON SPECIFICATION ESSENTIAL SKILLS / KNOWLEDGE / QUALIFICATIONS Numerate and literate. Intermediate Food Hygiene Certificate. Advanced Food Hygiene Certificate (preferable). Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable). City and Guilds 706/1, 706/2 or equivalent. Knowledge of kitchen management. Understanding of licensing laws. EXPERIENCE Experience in leading a kitchen team. Experience managing a staff team. Background in high-volume food production. Ability to use EPOS tills. Experience liaising with suppliers. Exposure to multi-unit operations. Familiarity with youth environments. Experience handling customer complaints effectively. Menu development experience. Understanding of gross profit margin calculations. Experience in budget monitoring and preparation. COMPETENCIES High standards of customer care. Strong food presentation skills. Excellent planning and organisational skills. Systematic approach to work. Effective delegation abilities. Teamwork and leadership capabilities. Strong coaching and training skills. Initiative and problem-solving abilities. Adaptability and flexibility. Assertiveness with tact and diplomacy. Commitment to Equal Opportunities.

About Company: A Global IT consulting firm with several large customer engagements across Europe and US. It provides strategic business consulting, technology, engineering and outsourcing services to help clients leverage technology and create impactful and measurable business value for every IT investment. About Us: Avance Consulting Services is a global talent acquisition and executive search company. We work exclusively with some of the most reputed and admired clients across various sectors and geographies. This is a very urgent role. Apply NOW with your updated resume in word format. All selected profiles will be contacted within 1 day of application receipt. call *************** Ext : 430 Job Description Position : DevOps Chef Developer Location : Edison, NJ Duration : Full Time Position / Contract Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Qualifications Bachelors Additional Information All your information will be kept confidential according to EEO guidelines.

Returning UsersLog Back In Inspire students through food, and teach them what's possible through sustainable resources! Sodexo is seeking an Executive Chef at The College of New Jersey! The Executive Chef will be responsible for all Food and Beverage in all Retail and Catering locations, must be creative, innovative and strong understanding of operational finances. The employee base is unionized, there is a lot of client/student interaction, candidate must be visible during meal periods, work closely with all culinary and management staff. * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of culinary standards * strong coaching and employee development skills * have a passion for food and innovation What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented * have the ability and willingness to develop and motivate team members to embrace culinary innovations * ensure food safety, sanitation and workplace safety standard compliance * have working knowledge of automated food inventory, ordering, production and management systems * manage food costing, controls and compliance and develop menus What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * have high expectations for customer service and quality of food; * have the ability and willingness to develop and train front-line employees * have a passion for food and innovation * have knowledge of special diets and allergens * knowledge of Sodexo Food Management System (DRIVE) is preferred * Knowledge of Market Connection Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Bar Cilento is a family owned and run restaurant and bar in northern New Jersey. Cilento is the region in southern Italy where owners, Sam and Gigi, were born in raised. The restaurant specializes in homemade Italian recipes, traditional American bar food, a rotating craft beer list and delicious cocktails. Job Description We are seeking a Head Cook/Chef as well as line cooks and food prep with prior experience. As our Head Cook/Chef, you will be responsible for leading the Kitchen Team and producing consistent high quality foods. While doing so, you must follow all local and state safety sanitation guidelines. Candidates must be hard working, motivated and have a positive attitude all while providing great service in a timely manner. Responsibilities Include: Follow recipes and specifications to provide consistency and accuracy Check in orders properly and organize inventory and place new orders accordinly Educate servers on food menu information Setting up, organizing, cleaning & sanitizing the stations and the kitchen Creating menu specials on a weekly basis Following state laws in regards to food preparation and sanitation Familiarizing self with food costs, portion control and products in inventory to reduce waste Delegate and assist with necessary prep work, ensuring employees follow proper food handling and safety guidelines Work towards continuous improvement and find ways to increase profitability and productivity Coordinate catering reservations Qualifications Applicants must: Have a minimum of 1-2 year restaurant kitchen experience Be able to work in a fast paced professional environment, keeping up with high volume business while providing consistency and accuracy Be able to adapt to multiple and various positions within our kitchen Have a positive attitude and be a team player. Be able to communicate well with coworkers and customers Italian and Gastropub cuisine knowledge is a plus Be detail oriented and able to follow recipes and guidelines Be a team player Additional Information Full-time position - must work weekends (Thursday through Sunday) Please provide resume (if available) and any relevant information

SOMERSET HILLS TAPESTRY COLLECTION BY HILTON Somerset Hills Hotel, a Tapestry Collection by Hilton, lies in the historic Warren, NJ that is one of America's oldest counties the area is steeped in colonial and Revolutionary War history. The redesigned hotel offers all the comforts, service, and amenities of the world-class Hilton brand with the experience of a boutique hotel. Click here for more information. THE ROLE Savor by Valor! Join our culinary team as the Executive Chef at The Tapestry by Hilton in Somerset Hills. Savor is our new Food and Beverage division at Valor Hospitality. We are seeking a creative, driven Leader who is willing to work side by side with the team to produce an exceptional menu and deliver a fabulous guest experience! If you have a desire to learn, grow, and move your career to the next level contact us today! POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Bachelor's degree in Culinary Hospitality or related experience Creative, outside-the-box thinker Very hands-on with your team. No clipboard chefs! Previous upscale high volume restaurant experience Banquets and event execution is a plus Willing to learn, hone your skills, learn from the best and move your career forward with the Savor team Experience with menu cost, inventory, food and labor controls COMPANY OVERVIEW: At Savor by Valor, passion for innovation and creativity in food and beverage are embedded in our DNA. We believe the food and beverage offering at our hotels and resorts is not merely an amenity that needs to be provided to our guests, but rather an integral part of the overall guest experience. We don't just build restaurants within the hotel, we design + curate a dining experience for guests and locals alike. We like to think of it as a restaurant that happens to have hotel rooms above. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit ******************************* to learn more about our existing hotels, other exciting job opportunities and our company.

B2 Bistro + Bar in Red Bank, NJ is looking for one executive chef to join our 36 person strong team. We are located on 141 Shrewsbury Ave. Our ideal candidate is a self-starter, punctual, and engaged. Benefits We offer many great benefits, including medical, dental and vision care. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Landmark Hospitality is seeking a Sous Chef to join our team! Landmark Hospitality is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Stone House, the Ryland Inn, and Crave Events in New Jersey as well as Hotel Du Village and the Logan Inn in Pennsylvania. This diversified hospitality company that specializes in upscale restaurants, event spaces, and boutique hotels is growing and has exciting opportunities available for the right individuals. In addition to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Have a minimum of 3 years experience in a similar position, must be in a fast-paced, fine dining environment. Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, and storage to keep food costs within set targets Communicating with vendors to ensure all product brought in-house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, and general problem-solving. Benefits: Health insurance Paid Time Off 401 K 401 K Matching Dining Discount Career Growth Opportunity Landmark Hospitality is proud to be an Equal Opportunity Employer.

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Benefits: Paid sick time Dynamic Team Environment Training Programs Employee Dining Program 401(k) Flexible schedule Health insurance Opportunity for advancement We're Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities-from culinary and mixology to customer service roles. We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining-starting with team members who ensure every guest feels welcomed and valued. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities: Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation and cooking of various food items Develop and implement creative menu items that adhere to JSRG brand standards Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring Demonstrated experience in the butchery & fabrication of meat and fish Demonstrated experience in sauce-making May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency daily Ensure proper safety and sanitation of all kitchen facilities and equipment Qualifications: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization, and relationship skills Experience with training, basic financial management, and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills qualification ServSafe Certification Job Types: Full-time, Part-time Shift: 10 hour shift 12 hour shift 8 hour shift Day shift Evening shift Work Location: In person Start your journey today and make your mark with JSRG! We're Hiring! Ready to start your journey with the Jersey Shore Restaurant Group? If you're seeking a rewarding career in the hospitality industry, look no further than the Jersey Shore Restaurant Group. With a diverse and growing portfolio that includes renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer a variety of positions to match every skill set - from front-of-house and culinary roles to corporate opportunities that support the strategic direction of our company. Whether you're passionate about culinary arts, mixology, or delivering exceptional customer service, the JSRG provides ample room for growth and creative expression. Joining our team means becoming part of a dynamic environment where innovation, excellence, and career advancement are at the forefront of everything we do.

Executive Sous Chef Cherry Valley Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

We are in search of an Executive Chef that wants to be a part of a growing concept and company. The ideal candidate will have exceptional attention to detail, the ability to lead a staff by example and with respect, and will have the desire to control costs and margins. Responsibilities will include ordering/inventory, scheduling, expediting, some line work, and cost control/analysis. We look forward to bringing the right candidate onboard!

P.F. Chang's Pay Range (based on experience): $19.50 - $23.50 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.