Chef Jobs in Rome, NY

At St. Camillus, we're Centered on Celebrating our Employees, our team is what makes St. Camillus such a great place to work! We are currently hiring a Sous Chef to join our team! Responsibilities The primary purpose of this position is to prepare foods according to recipes and production tallies and in accordance with all food safety and sanitation regulations. This position works closely with the Executive Chef, as part of a team to provide nutritionally adequate meals to Residents and Patients of the facility. The responsibilities include but are not limited to: All employees are expected to perform any work that is needed as determined by a supervisor or manager. This position primarily involves the following duties and responsibilities: Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation. Ensures all deadlines are met in food production based on production orders. Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper 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 assure compliance with all sanitation, safety, production, and merchandising requirements. Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service oriented manner. Relays relevant comments directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers. Consistently exhibits the ability to keep 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. Supervise hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Assist with other functions and duties as assigned. Qualifications Associate's degree or equivalent from Culinary or technical school; or 1 - 3 years of related experience and/or training; or equivalent combination of education and experience. Supervisory experience preferred. Other Qualifications: Food Handler's Permit; ServSafe training and certificate as required by applicable state and county. Employee Benefits: Daily Pay No Mandated Shifts Generous Paid Time Off Affordable Health/Dental/Vision Plans Company Funded Life Insurance and Health Reimbursement Account Retirement Plan Tuition Reimbursement On the Centro Bus Line Free parking On-site cafeteria Why work for St. Camillus? Our Mission : The Centers at St. Camillus is a non-denominational, not-for-profit organization dedicated to caring for life through a broad range of health care services. Our Vision : To be the provider of choice for compassionate and innovative care If you are interested in joining a team of professionals who are committed to providing high quality services in a caring environment, we want to hear from you! EOE/Affirmative Action Employer Visit our website at *******************

A busy family of four is seeking a full-time chef for their home on the Upper West Side. The schedule for this role is Monday through Friday, and the chef will be responsible for the preparation of lunch and dinner daily. The family eats lunch around 12pm and dinner around 6pm. The chef should be flexible to cook for approximately one dinner party per week, with dinner served around 8:30pm. This couple enjoys healthy eating, and would like to find a chef who can cook organic, clean, light, and delicious food. One of the principals is a vegetarian who enjoys Indian, Mexican, Chinese, and Thai cuisines, among others. The other principal prefers more simple foods, with a focus on chicken as the main protein, so the chef should be comfortable with preparing different meals to suit their preferences. The family also has two children, ages four and one- the family is seeking a chef who truly enjoys cooking for children and is willing to cater to their preferences as well. Responsibilities Preparation of lunch and dinner daily, with meals and snacks left in the fridge for the weekend Grocery shopping and keeping the home stocked with staples Kitchen and pantry organization Working with a "clean as you go" mentality, as the family eats most meals in the kitchen and would prefer the chef to depart right after the meal is served. There is no housekeeper in the home after dinner service, so the chef should be comfortable cleaning up after themselves Management and training of the housekeepers with regards to kitchen upkeep Qualifications Professional demeanor- the kitchen is the center of the home, and the family seeks to keep a serene environment despite how busy things get Sunny disposition and positive attitude Discreet and quiet True team player- helpful and proactive in asking other staff how they can assist during downtime Great balance of creativity, and willingness to stick with client preferences Requirements Covid vaccinated US work authorization NYC based; the family is not considering relocations at this time Salary and Benefits $125-200k annually, DOE Full benefits including health insurance NYC based with no summer relocation

A busy family of four is seeking a full-time chef for their home on the Upper West Side. The schedule for this role is Monday through Friday, and the chef will be responsible for the preparation of lunch and dinner daily. The family eats lunch around 12pm and dinner around 6pm. The chef should be flexible to cook for approximately one dinner party per week, with dinner served around 8:30pm. This couple enjoys healthy eating, and would like to find a chef who can cook organic, clean, light, and delicious food. One of the principals is a vegetarian who enjoys Indian, Mexican, Chinese, and Thai cuisines, among others. The other principal prefers more simple foods, with a focus on chicken as the main protein, so the chef should be comfortable with preparing different meals to suit their preferences. The family also has two children, ages four and one- the family is seeking a chef who truly enjoys cooking for children and is willing to cater to their preferences as well. Responsibilities Preparation of lunch and dinner daily, with meals and snacks left in the fridge for the weekend Grocery shopping and keeping the home stocked with staples Kitchen and pantry organization Working with a "clean as you go" mentality, as the family eats most meals in the kitchen and would prefer the chef to depart right after the meal is served. There is no housekeeper in the home after dinner service, so the chef should be comfortable cleaning up after themselves Management and training of the housekeepers with regards to kitchen upkeep Qualifications Professional demeanor- the kitchen is the center of the home, and the family seeks to keep a serene environment despite how busy things get Sunny disposition and positive attitude Discreet and quiet True team player- helpful and proactive in asking other staff how they can assist during downtime Great balance of creativity, and willingness to stick with client preferences Requirements Covid vaccinated US work authorization NYC based; the family is not considering relocations at this time Salary and Benefits $125-200k annually, DOE Full benefits including health insurance NYC based with no summer relocation

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We return trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. The Chatwal Lodge is seeking an Executive Chef to join the team at The Chatwal Lodge located Sullivan County, in the Lower Hudson Valley region of the Catskills Mountains. This exciting leadership position is a highly visible role and reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: * Experience training food prep employees * Ability to instill safety and sanitation habits in all employees. * Teach employees the importance of consistency in preparation and presentation * Thorough knowledge of food handling and preparation techniques * Ensure that level of quality, portion control, and plate presentation is adhered to consistently * Coach and counsel employees to reflect Hyatt service standards and procedures This position is full-time and located on property at The Chatwal Lodge located in White Lake, NY. The salary range for this position is $95,000- $125,000. Actual pay will be commensurate with experience. Centrally Located to the following areas: * Orange County, NY is located 40 minutes away. * Pike County, PA is located 40 minutes away. * Wayne, PA is located 40 minutes away. * Beach Lake, PA is located 25 minutes away. * Monticello, NY 15-20 minutes away. Why Work for Hyatt? As a full-time colleague, Hyatt offers a competitive benefits package inclusive of medical, dental, vision, disability, 401k and life insurance. As a Hyatt colleague you will enjoy travel perks with our organization such as discounted employee rooms and comp nights at participating hotels. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. * Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds * 6 years or more of progressive hotel Culinary experience (typically with Hyatt) * With opening hotels, previous hotel pre-opening experience preferred * Service oriented style with professional presentations skills * At least 4 years experience in a senior role in a culinary environment * Proven leadership skills * Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line * Clear concise written and verbal communication skills in English * Must be proficient in Microsoft Word and Excel * Must have excellent organizational, interpersonal and administrative skills * Maintain communications with Corporate Staff * Coach and counsel employees to reflect Hyatt Service Standards and Procedures * Must have valid NYS Driver's License

Follow instructions and established procedures to perform helper duties for cooks. Education and Experience The ability to read, write, do simple math, use calculator, food thermometer and follow directions is necessary. Skills and Knowledge , PLEASE COMPLETE AN ONLINE APPLICATION. Responsibilities Pan variety of simple meats, prepare simple casseroles, convenience foods, open cans, frozen foods. Assist on serving lines as needed. Slice deli meats. Take food to serving lines and replenish as needed. Store and date food items. Fill out appropriate paper work for computerized Food Service production system (CSI) including service records and food production sheets. Proper storage of food items, cold vs. hot, raw vs. cooked. Grill hamburgers, cheese sandwiches, etc. Observe safety and health regulations and maintain highest standards of sanitation. Physical Requirements | •Standing 85% - 100% of the shift * Frequent bending at the waist; able to bend to below the knee * Frequent stooping and/or crouching * Frequent walking back and forth throughout the kitchen, stock room, and food service areas * Frequent twisting and bending of head, neck and torso * Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.) * Listening to and communicating with customers and staff * Visual and cognitive capability sufficient to read and follow instructions and recipes, etc., communicate and issue instructions/assignments to employees; and perform math functions * Able to lift up to 30 lbs from the floor to waist height * Able to lift up to 20 lbs. overhead * Able to lift and carry up to 25 lbs. for a distance of up to 10 feet * Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.) * Able to work in conditions of extreme heat * Wrist and finger dexterity/fine motor skills to be able to use tongs, scissors, knives, and other small utensils; write) * Able to push and pull up to 250 lbs.. Tools/Equipment Operate a variety of equipment including food slicer, grill steamer, steamer jacketed kettle, buffalo chopper, variety of ovens, tilt brazier, deep fat fryer, charcoal broiler, wok, waffle iron, cleaning of all kitchen equipment/hoods, grills, slicers, etc. Application Instructions Summer Opportunity SEIU Employees ONLY external candidates ineligible In addition to completing an online application, please attach a resume and cover letter.

Catering Chef DEPARTMENT: Food & Beverage FLSA STATUS: Full-Time, Exempt VENUE: The Oncenter COMPENSATION: $60,000+/Annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions. ESSENTIAL DUTIES AND RESPONSIBILITIES * Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service. * Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets. * Coordinate with event planners, sales teams, and clients to customize menus for specific events. * Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees. * Manage kitchen staff, providing guidance, training, and leadership. * Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards. * Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation. * Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices. * Stay up to date on culinary trends and innovations to elevate the convention center's offerings. * Assist in hiring and onboarding processes, including interviewing, orientation, and training. * Direct, develop, and coach departmental personnel in line with organizational policies and laws. * Implement corrective action procedures in collaboration with Human Resources. * Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE * Certificate from accredited culinary school, college or technical school; and * Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or * Equivalent combination of education and experience. SKILLS YOU'LL NEED * Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment. * Ability to use, maintain, and train others to use food service and kitchen equipment. * Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry. * Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system. * Ability to work well in a team-oriented, fast-paced, event-driven environment. * Ability to interact with all levels of staff, including management. * Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette. * Ability to make professional, independent, and good judgment decisions within proper policy and procedures. * Ability to work under limited supervision - independently and as part of a team. * Ability to work nights, weekends, and holidays depending on event needs. CERTIFICATIONS, LICENSES, REGISTRATIONS * ServeSafe certification required. PHYSICAL ABILITIES * Must be able to walk/stand/sit for long periods of time. * Ability to work in a noisy, fast-paced environment. * Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Catering Chef DEPARTMENT: Food & Beverage FLSA STATUS: Full-Time, Exempt VENUE: The Oncenter COMPENSATION: $60,000+/Annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions. ESSENTIAL DUTIES AND RESPONSIBILITIES Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service. Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets. Coordinate with event planners, sales teams, and clients to customize menus for specific events. Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees. Manage kitchen staff, providing guidance, training, and leadership. Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards. Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation. Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices. Stay up to date on culinary trends and innovations to elevate the convention center's offerings. Assist in hiring and onboarding processes, including interviewing, orientation, and training. Direct, develop, and coach departmental personnel in line with organizational policies and laws. Implement corrective action procedures in collaboration with Human Resources. Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE Certificate from accredited culinary school, college or technical school; and Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or Equivalent combination of education and experience. SKILLS YOU'LL NEED Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment. Ability to use, maintain, and train others to use food service and kitchen equipment. Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry. Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to interact with all levels of staff, including management. Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette. Ability to make professional, independent, and good judgment decisions within proper policy and procedures. Ability to work under limited supervision - independently and as part of a team. Ability to work nights, weekends, and holidays depending on event needs. CERTIFICATIONS, LICENSES, REGISTRATIONS ServeSafe certification required. PHYSICAL ABILITIES Must be able to walk/stand/sit for long periods of time. Ability to work in a noisy, fast-paced environment. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. create daily menu specials and receive feedback from General Manager/Restaurant Chef. 6. Communicate both verbally and in writing to provide clear direction to staff. 7. Take physical inventory of specified food items for daily inventory. 8. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 10. Ensure that staff report to work as scheduled; document any late or absent employees. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service staff to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Assist The Restaurant Chef in menu development and execution. 18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. 19. Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. 22. maintain hotel policies and standards. 23. Perform any other job-related duties as assigned. 24. Comply with attendance rules and be available to work on a regular basis. We are an equal opportunity employer

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: Maintains sanitation, health, and safety standards in work areas. Demonstrates strong culinary skills Monitors receipt of supplies and proper storage Verifies that prepared food meets requirements for quality and quantity. Analyze and perform monthly inventory, portion and waste control, and sanitation codes Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions. Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously. ADDITIONAL DUTIES AND RESPONSIBILITIES: Availability to work early mornings, evenings, weekends, and holidays (required). Certification in sanitation and workplace safety regulations. Practices safe food handling techniques, preparation, and cooking procedures. Develop end of day closing procedure of kitchen Must be efficient, work in high volume, multitask and work well as part of a team. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. Personal cleanliness is essential. Knowledge and implementation of work place safety

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: Maintains sanitation, health, and safety standards in work areas. Demonstrates strong culinary skills Monitors receipt of supplies and proper storage Verifies that prepared food meets requirements for quality and quantity. Analyze and perform monthly inventory, portion and waste control, and sanitation codes Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions. Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously. ADDITIONAL DUTIES AND RESPONSIBILITIES: Availability to work early mornings, evenings, weekends, and holidays (required). Certification in sanitation and workplace safety regulations. Practices safe food handling techniques, preparation, and cooking procedures. Develop end of day closing procedure of kitchen Must be efficient, work in high volume, multitask and work well as part of a team. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. Personal cleanliness is essential. Knowledge and implementation of work place safety

Cafeteria Full Time New Hire $500 sign on bonus * Under the supervision of the Manager or Supervisor, assists in preparation and service of all menu items as needed, following recipes and procedures to maintain quality and consistency. Practices safe food storage and handling while keeping area sanitary and organized. Maintains and records all related paperwork as required. Displays a positive attitude and courteous service to patients, staff and visitors. ESSENTIAL FUNCTIONS * Prepares all hot food items that require use of the grill, convection oven, deep fat fryer, rapid cook oven, proofer/oven and combi oven following proper cooking instructions * Prepares items in accordance with recipe standards. Maintains quality and consistency of foods prepared * Demonstrates ability to serve food using proper utensil and portion control standards in a courteous and professional manner * Recognizes the importance of proper food storage, food handling and personal hygiene. Ensure that food storage temperatures are adequate. Ensures proper preparation, holding, service and storage is done in accordance with NY State Health Department regulations and department HACCP standards * Maintains a safe, sanitary and efficient work area. Maintains cleanliness and sanitation of equipment; ensures equipment is operable and reports malfunctions * Demonstrates effective customer relations skills. Displays a positive, upbeat attitude; smiles and ensures fast, accurate, polite, and courteous service to all guests. Has experience with a POS System. * Presents positive image of self and department through appropriate attire and conduct (proper uniform) * Recognizes the importance of good attendance and promptness. Strives to minimize absences and tardiness * Consistently recognizes and demonstrates the ability to stay on task and work independently without frequent supervision or direction of duties * Willingly accepts job assignments and changes in routines as deemed necessary for efficient operation of department. Job title changes include but not limited to: cook, server, cashier, stocker or utility. MINIMUM QUALIFICATIONS * High school diploma or GED preferred. Previous food and customer service experience preferred * Strong interpersonal skills PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS * Medium work. Requires continual and repetitive motions including lifting, bending, stooping, twisting. Prolonged walking and standing. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of duties so assigned. Pay range: $16.20 - $23.50 Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate for this position is $20.00 to $22.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. 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. #FH-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 and facilities in 15 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. Nearest Major Market: Utica

* We are hiring immediately for full time NIGHT SOUS CHEF positions. * Address: Colgate University - 13 Oak Drive, Hamilton, NY 13346. Note: online applications accepted only. * Schedule: Full time schedule. Days and hours may vary; PM shifts. More details upon interview. * Requirement: Previous sous chef experience is preferred. * Sign-On Bonus: FT Sign-On Bonus - $500, paid out at $100 at the completion of 30 days, $150 at 60 days, and $250 at 90 days. * Pay Range: $22.00 per hour to $25.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1392220. 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 Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: * Opportunities for Training and Development * Retirement Plan * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: * Medical * Dental * Vision * Life Insurance/AD * Disability Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. 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.

Part-Time 20 hours per week / 39 weeks per year Monday to Friday- 8:30 am to 12:30 pm Grade 11 JOB DUTIES AND RESPONSIBILITIES: • Packs and transports food and supplies to assigned centers using personal vehicle and/or Agency vehicle. • Assists Cook with the delivery of place settings, meal service items and food to classrooms. • Assists Cook with food preparation as assigned. • Assists Cook with serving meals. • Assists the Cook with clean-up after meals including washing dishes, pans and sweeping the kitchen, operating dishwasher and other related duties. • Performs other duties to assist in providing efficient and timely meal service and clean-up. • Ensures safe transport of food by checking/recording food temps before and or after each transport. • Performs routine weekly cleaning jobs as assigned by the cook. • Participates in trainings and meetings as assigned. • Substitutes in the Cook's absence as assigned. • May help with classroom food/cooking activities as time allows. JOB REQUIREMENTS: • Must be able to work well with pre-school children, parents, and other staff members. • Must exhibit good judgment, be organized, and flexible. • Must work with others in a warm, non-judgmental manner. • Must be able to follow oral and written directions. • Must have the physical ability to stand and move about for the entire shift and lift/carry objects in excess of 35 lbs. regularly, including multiple trips to another site. • Must have a valid NYS Driver's License with driving record within Agency policy, have access to a reliable vehicle for job related use, and maintain Agency and personal vehicle certification. MINIMUM QUALIFICATIONS: • Must have a High School Diploma or G.E.D. • Related experience required. Oswego County Opportunities, Inc. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, creed, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, marital status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. About Oswego County Opportunities: Ranking among Oswego County's top ten largest private employers, OCO carries out its mission to inspire partnerships and provide services that empower people, support communities, and change lives through more than 50 programs serving 15,000 people each year. OCO's Employee benefits include: Paid leave (sick leave, PTO, holidays, etc.) 403B Deferred Annuity Retirement Plan Term Life Insurance Employee Assistance Program

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We return trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. The Chatwal Lodge is seeking an Executive Chef to join the team at The Chatwal Lodge located Sullivan County, in the Lower Hudson Valley region of the Catskills Mountains. This exciting leadership position is a highly visible role and reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: + Experience training food prep employees + Ability to instill safety and sanitation habits in all employees. + Teach employees the importance of consistency in preparation and presentation + Thorough knowledge of food handling and preparation techniques + Ensure that level of quality, portion control, and plate presentation is adhered to consistently + Coach and counsel employees to reflect Hyatt service standards and procedures This position is full-time and located on property at The Chatwal Lodge located in White Lake, NY. The salary range for this position is $95,000- $125,000. Actual pay will be commensurate with experience. **Centrally Located to the following areas:** + Orange County, NY is located 40 minutes away. + Pike County, PA is located 40 minutes away. + Wayne, PA is located 40 minutes away. + Beach Lake, PA is located 25 minutes away. + Monticello, NY 15-20 minutes away. **_Why Work for Hyatt?_** As a full-time colleague, Hyatt offers a competitive benefits package inclusive of medical, dental, vision, disability, 401k and life insurance. As a Hyatt colleague you will enjoy travel perks with our organization such as discounted employee rooms and comp nights at participating hotels. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. **Qualifications:** + Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds + 6 years or more of progressive hotel Culinary experience (typically with Hyatt) + With opening hotels, previous hotel pre-opening experience preferred + Service oriented style with professional presentations skills + At least 4 years experience in a senior role in a culinary environment + Proven leadership skills + Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line + Clear concise written and verbal communication skills in English + Must be proficient in Microsoft Word and Excel + Must have excellent organizational, interpersonal and administrative skills + Maintain communications with Corporate Staff + Coach and counsel employees to reflect Hyatt Service Standards and Procedures + Must have valid NYS Driver's License **Primary Location:** US-NY-White Lake **Organization:** The Chatwal Lodge **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** WHI000226 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Catering Chef DEPARTMENT: Food & Beverage FLSA STATUS: Full-Time, Exempt VENUE: The Oncenter COMPENSATION: $60,000+/Annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions. ESSENTIAL DUTIES AND RESPONSIBILITIES Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service. Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets. Coordinate with event planners, sales teams, and clients to customize menus for specific events. Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees. Manage kitchen staff, providing guidance, training, and leadership. Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards. Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation. Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices. Stay up to date on culinary trends and innovations to elevate the convention center's offerings. Assist in hiring and onboarding processes, including interviewing, orientation, and training. Direct, develop, and coach departmental personnel in line with organizational policies and laws. Implement corrective action procedures in collaboration with Human Resources. Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE Certificate from accredited culinary school, college or technical school; and Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or Equivalent combination of education and experience. SKILLS YOU'LL NEED Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment. Ability to use, maintain, and train others to use food service and kitchen equipment. Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry. Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to interact with all levels of staff, including management. Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette. Ability to make professional, independent, and good judgment decisions within proper policy and procedures. Ability to work under limited supervision - independently and as part of a team. Ability to work nights, weekends, and holidays depending on event needs. CERTIFICATIONS, LICENSES, REGISTRATIONS ServeSafe certification required. PHYSICAL ABILITIES Must be able to walk/stand/sit for long periods of time. Ability to work in a noisy, fast-paced environment. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: Maintains sanitation, health, and safety standards in work areas. Demonstrates strong culinary skills Monitors receipt of supplies and proper storage Verifies that prepared food meets requirements for quality and quantity. Analyze and perform monthly inventory, portion and waste control, and sanitation codes Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions. Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously. ADDITIONAL DUTIES AND RESPONSIBILITIES: Availability to work early mornings, evenings, weekends, and holidays (required). Certification in sanitation and workplace safety regulations. Practices safe food handling techniques, preparation, and cooking procedures. Develop end of day closing procedure of kitchen Must be efficient, work in high volume, multitask and work well as part of a team. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. Personal cleanliness is essential. Knowledge and implementation of work place safety

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate for this position is $20.00 to $22.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation (*************************************************** . ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. **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. \#FH-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 and facilities in 15 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 .

* We are hiring immediately for full time SOUS CHEF positions. * Address: Colgate University - 13 Oak Drive, Hamilton, NY 13346. Note: online applications accepted only. * Schedule: Full time schedule. Days and hours may vary. More details upon interview. * Requirement: Previous culinary and customer service experience required. * Pay Rate: $23.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1407143. 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 Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: * Opportunities for Training and Development * Retirement Plan * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: * Medical * Dental * Vision * Life Insurance/AD * Disability Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. 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.