Chef Jobs in Rochester, NY

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $21.75 - $23.25 / hour EARN A BONUS UP TO $500! Hiring immediately! Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests. As a Sushi Lead Cook, you will lead by example helping your team to fine-tune their culinary skills, grow their careers, and fuel their passion for food. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. What will I do? Assist in overseeing kitchen staff, educating and sharing food passion Lead by example, setting the tone for an efficient work pace Prioritize tasks in the kitchen to ensure items are prepared on time and efficiently Fully understand the sushi station operations and accurately forecast restaurant and guest needs Comply with applicable State Restaurant Health Codes and Regulations Required Qualifications 2 or more years' experience working as a line cook Experience making sushi and other types of Japanese cuisine Knife skills Food safety and quality assurance knowledge Enthusiasm for and knowledge of relevant ingredients and cuisine Preferred Qualifications Associate's or bachelor's degree in culinary arts Experience leading a team Highly proficient with cutting and working with whole fish Confident working in an open kitchen At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. $15.50 per hour-$20.15 per hour The base hourly pay range above represents the low and high end of the pay range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy. RequiredPreferredJob Industries Other

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

Job Summary: A Sous Chef is an integral part of our hotel's kitchen team . The Sous Chef will be assisting the head chef in managing the kitchen operations, ensuring food quality, and maintaining standards of cleanliness and safety. Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Assist the Head Chef in training, supervising staff, create menus, and order supplies. Qualifications Education & Experience: A minimum of 3 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours are sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Always maintain a warm and friendly demeanor. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Advanced verbal and written communication skills Attention to detail and organizational skills In accordance with New York State's Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $60,000 and $65,000 dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Head Chef is responsible and accountable for leading the culinary team to execute the restaurant menu to the highest quality standards. Responsible for assessing, planning, organizing, delegating, and holding team members accountable for all elements of kitchen performance, food quality, and compliance with company and health code standards. Will work closely with the Corporate Chef and Sous Chef to ensure the department is working as a cohesive team and within budget for COG's and Labor. Reports to the General Manger. Key Job Responsibilities: Leadership, Supervisory & Management Lead by example to the highest of standards set by the company and supervise all related activities pertaining to kitchen operations. • Adhere to and uphold Simply Crepes' vision and values. · Supervise, manage, and lead kitchen team. · Responsible for personal knowledge of and ability to execute all daily and current menus at all workstations. · Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Follows portion and quality control standards (portion control devices, daily heating, and cooling logs etc.). Examines, labels, and stores incoming food supplies in storage and refrigeration areas appropriately using FIFO procedures and proper food storage practices. Ensures kitchen appliances and equipment are properly maintained, have been cleaned and turned off at the end of each workday. Communicates with all restaurant employees in a professional manner regarding customer orders and other matters of business. · Oversee a successful roll out of new culinary programs in conjunction with the Executive Chef, Operations, marketing, and culinary team. · Make employment and termination decisions with GM, including interviewing, hiring, evaluating, and progressive discipline of kitchen personnel as appropriate. · Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees in accordance with company procedures. Employ Progressive Discipline with Team Members as needed to correct performance concerns and/or insubordination. Periodically evaluate staff, reward, and recognize employees, and address their concerns and resolve problems as necessary. Conduct formal periodical review of all Team Members as determined by the Human Resources Director Participate in and complete Leadership Training initiatives as determined by the Human Resources Director. · As scheduled by the GM, complete or oversee all pre-service and closing duties. Performs other duties as required or assigned by General Manager. Maintain a minimum of 80% or better on all internal inspections and no critical violation on local health inspections. Administrative Conduct all required administrative duties as outlined by the General Manager and Corporate Chef and maintain all necessary records pertaining to staff, product, health and safety, inspections, and equipment. · Prepare all required administrative duties and paperwork, including Training, forms, reports, and schedules in an organized, and timely manner. i.e. Safety Data Sheet Log, employee scheduling, order guides, prep sheets, daily opening & closing checklists, heating & cooling logs etc. Maintain and implement daily food prep grid, distribute, and delegate related tasks to ensure adequate par levels of menu prep items are met daily to ensure all menu items are available while in business. · Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Document and hold records for all equipment maintenance. · Maintain all employee files as determined by the Human Resources Director Orders all essential food and other related items for the operational flow of the restaurant from prep kitchen. (Using Par Sheets) Team Training and Development Foster a culture of excellence and continuous improvement through comprehensive training in food preparation, safety, and sanitation practices. · Responsible for training and development of kitchen personnel in cleanliness, Food & Human Safety and sanitation standards and best practices. · Trains and Supervises staff in the preparation of prepped food and menu items in accordance with approved company specifications, portion controls, service standards (timing and coordination) and in accordance with Company and Health Department Food Safety standards. · Responsible for completing all training records, accurately and verified by GM prior to any TM being scheduled for a shift without supervision. Financial Management Drive profitability by meeting food and labor targets, while adhering to standardized recipes and portioning standards · Control food cost and inventory levels by following product storage procedures, standard recipes, and waste control procedures. Maintain food cost budget percentage and Days on Hand Inventory Levels as set annually by the Executive Team. · Schedule Kitchen labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed. Maintain labor cost budget percentage and ensure objectives are met. · Meet any controllable line item at or below budget through proper ordering and maintenance of products, or equipment. Compliance and Safety Uphold strict adherence to health, sanitation and safety regulations, ensuring the highest standards are met at all times. · Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, refrigeration other equipment, and food storage areas and maintaining a safe, sanitary, and organized work environment. · Responsible and accountable for a passing score (greater than 80%) on all monthly, Heart of the House Cleanliness and Food Safety audits.

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

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

Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Harvest Table, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law Job Description We know that a Chef de Partie job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef de Partie who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef de Partie will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position ranges from $55,000 to $60,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. This is Harvest Table Culinary Group's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Harvest Table, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education

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

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities • Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. • Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage • Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. • Ensure cleanliness and high sanitation standards are maintained at all times • Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Two to three years' experience in a related culinary position • Candidate will possess two to three years of post-high school education, preferably a culinary degree • Advanced knowledge of the principles and practices within the food profession • Experiential knowledge required for management of people and/or problems • Excellent oral, reading, and written communication skills • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. COMPENSATION: The hourly rate for this position ranges from $18 to $21, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. #FSNE-300 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Part time Scheduled Weekly Hours: 30 Department: 200811 Douglass Dining/Aux Ops Work Shift: Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently. Schedule HOURS VARY; WKNDS/HOLS; 9 MONTHS Responsibilities GENERAL PURPOSE: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently. SUPERVISION AND DIRECTION EXERCISED: None. MACHINES AND EQUIPMENT USED: Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment. TYPICAL DUTIES: - Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler. - Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes. - Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage. - Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety. - Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays. REQUIREMENTS: Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations. EOE Minorities / Females / Protected Veterans / Disabled: The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $21.75 - $23.25 / hour EARN A BONUS UP TO $500! Hiring immediately! Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests. As a Sushi Lead Cook, you will lead by example helping your team to fine-tune their culinary skills, grow their careers, and fuel their passion for food. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. What will I do? Assist in overseeing kitchen staff, educating and sharing food passion Lead by example, setting the tone for an efficient work pace Prioritize tasks in the kitchen to ensure items are prepared on time and efficiently Fully understand the sushi station operations and accurately forecast restaurant and guest needs Comply with applicable State Restaurant Health Codes and Regulations Required Qualifications 2 or more years' experience working as a line cook Experience making sushi and other types of Japanese cuisine Knife skills Food safety and quality assurance knowledge Enthusiasm for and knowledge of relevant ingredients and cuisine Preferred Qualifications Associate's or bachelor's degree in culinary arts Experience leading a team Highly proficient with cutting and working with whole fish Confident working in an open kitchen At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.

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

Unidine EXECUTIVE CHEF - Rochester NY Salary: $72000 - $82000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Unidine are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (******************************************************************************************* for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1409354 Unidine Nicholas Henderson [[req_classification]]

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 39 Department: 200810 Cash Ops/Aux Ops Work Shift: Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently. Responsibilities Assists in preparing food supplies and equipment for Cooks and assists them in preparation of food. May perform grill and broiler activities independently. Position involves lifting items weighing approximately 40-50 pounds. Requirements Knowledge of the methods of food preparation; ability to speak and understand English in a manner that is sufficient for effective communication; and one year experience in commercial food service; or an equivalent combination of education and experience. The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations. Schedule TUE-WED 4:30 PM-12:30 AM; THU-SAT 4 PM-12:30 AM; WE/HOL; 9 MONTH POSITION EOE Minorities / Females / Protected Veterans / Disabled: The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University's mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.

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

Department: Culinary Reports To: Executive Chef, Chef De Cuisine, Banquet Chef, Sous Chef's Classification: Full-Time/Year-Round Job Summary (Essential Functions): Chef de Partie is a highly regarded position within our department and is considered to be the training ground for future sous chefs. In this position it is crucial that the individual has clear career aspirations and has committed themselves to the seriousness of their role and begins to look at their job with a management mentality. Plan, prep, set up and provide quality service in all areas of pastry and baking production to include, but not limited to all menu items supplied by their perspective kitchen. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Chef leadership. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectations. Maintain and contribute to a positive work environment Job Knowledge, Core Competencies, and Expectations: * Oak Hill Country Club's Acorns of Excellence. * Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. * Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. * Works harmoniously and professionally with co-workers. * Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work 40 hours per week throughout the year and additional hours during event weeks. * All other duties as needed. Duties & Responsibilities: * Follows all safety protocols. * Ability to work well with others within a team first environment. * Ability to maintain a clean, and organized work environment. * Ability to perform functions of service with attention to detail, speed, and accuracy. * Ability to work well under pressure. * Ability to follow and create recipes. * Strong knife skills. * Properly maintain cleanliness of kitchen spaces and equipment. * Properly rotate products and maintain cleanliness of food storage spaces. * Maintain and strictly abide by local, state and federal Health department regulations. * Able to consistently perform tasks with little direct supervision. * Works harmoniously and professionally with co-workers. * Ability to perform job functions with attention to detail, speed and accuracy. * Ability to prioritize, organize, delegate work and follow through with assigned tasks * Ability to be a clear thinker, remain calm and resolve problems using good judgment. * Ability to handle multiple tasks at one time while maintaining a high level of professionalism. * Contribute to the growth and success of the team. * Attends staff meetings. * Performs other appropriate tasks assigned by club leadership. Experience * 3 years of experience in the culinary field. Education * High school or equivalent education required. Licenses and Special Requirements * Valid driver's license. * Food Safety Certification is desirable. Physical Demands and Work Environment * Regularly exposed to moving mechanical parts and outside weather conditions. * Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud. * Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position. * Frequent lifting, bending, climbing, stooping, and pulling. * Must be able to lift 75 pounds. * Must be 18 years of age. * Must be able to follow written and verbal instructions. * Must have a reliable form of transportation to and from work. General Information Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Regularly works 45+ hours per week. Wage: Competitive wage, based on experience

We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview. Requirement: Previous culinary and management experience is preferred. *Internal Employee Referral Bonus Available Pay Range: $20.00 per hour to $23.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1356864. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt's extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at CulinArt are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. CulinArt maintains a drug-free workplace. Req ID:1356864 CulinArt Sector We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

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