Chef Jobs in Springfield, PA

JOB RESPONSIBILITIES: Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount. Menu development and implementation in compliance with Management directives. Preparation and presentation of all menu items. Monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet. Inventory control, product flow, and rotation of products to ensure quality and freshness. Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines. Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials. Ensure total quality and quantity control for all products received in the outlet. Provide consistent follow-up on all aspects of operational functions. Act as liaison between front and back of the house operations. Responsible for direct supervision, evaluation, staff training, and coaching/discipline. Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes. Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service. Communicate (both written and verbal) with and promote positive team members and guest relations. Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving the same. Maintain professionalism at all times when working with other team members and/or guests. Promotes outstanding internal and external guest relations and internal teams. Performs all other duties as assigned. JOB REQUIREMENTS: Four (4) years of Culinary experience preferably in hospitality or entertainment facility. Two (2) years supervisory experience. Must be able to successfully complete a background check. Knowledge of computer software including Microsoft Word and Excel. Ability to work independently with minimal supervision. Maintains confidentiality with regard to employee concerns and sensitive department information. Maintain established company and departmental uniform, appearance, and hygiene standards at all times. Experience with P.O.S. Systems and PC-related systems. Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat, and grasp as needed. Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays. Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control. The ability to work in a fast-paced environment and effectively communicate with guests, co-workers, and management is mandatory. Must be able to handle all types of guest-related situations; relay all guest compliments and complaints to department management. Powered by JazzHR PI7c1e072a088a-26***********3

Salary Range: $85K-$100K/YR Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. BENEFITS + PERKS: Competitive pay Medical, dental, vision, EAP, and life insurance Voluntary benefits: short-term disability and accident insurance Paid time off Employee wellness initiatives, including access to our company massage therapist (DMV only) Monthly dining credit Relocation assistance Professional career development and education benefits Free online mental health therapy (unlimited text messaging and two optional 30-minute live video therapy sessions per month) through our partner, TalkSpace, for all employees and their immediate family members WHAT OUR SOUS CHEFS DO: Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees Identify, address, and document individual employee performance problems Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Understand and follow our food allergy procedures and special orders/dietary restrictions Assist in inventory counts and ensure accurate inventory Assign production duties to all kitchen staff Assist in scheduling employees Meet daily with appropriate Manager/Chef to coordinate and ensure production standards Train and develop key employees for growth, advancement, and promotion Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines WHAT YOU NEED TO BE A SOUS CHEF: Experience managing in high-volume restaurants, with a minimum of three years preferred Strong understanding of restaurant operations Passion for hospitality Ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Love for all things food and beverage Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.

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

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Company Culture and Values: At Brandywine by Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description Reporting to the Culinary Services Director, the Executive Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. . This position is a non-exempt, salaried position. Salary Range: 70K Responsibilities and Duties Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of supervisory experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Benefits: Medical Coverage Health Advocacy Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • 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. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $88,000 to $115,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Additional Information Job Number 25052802 Job Category Food and Beverage & Culinary Location The Notary Hotel Philadelphia Autograph Collection, 21 N. Juniper Street, Philadelphia, Pennsylvania, United States, 19107VIEW ON MAP (*********************************************************************************************************************************************************************************************** Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property * Leads kitchen management team. * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * 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. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $88,000 to $115,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Exciting Opportunity with Banyan Treatment Centers! We're seeking a skilled and detail-oriented Managing Chef to join our team in Coatesville, PA. The Managing Chef provides food services in a residential treatment setting, ensuring the nutritional well-being of patients by developing diverse menus, meeting nutritional needs, and implementing dietary policies. They oversee daily operations, including supervising staff, handling food requisitions, and maintaining sanitary conditions. Their leadership ensures high-quality, appetizing meals and smooth collaboration with other departments. About Banyan Treatment Centers Banyan Treatment Centers is a nationally recognized leader in addiction and mental health care, offering a comprehensive continuum of services with the esteemed Joint Commission Accreditation (Gold Seal of Approval). Since our founding, we have grown into a trusted provider with 18 locations and Telehealth services nationwide. In 2023, TPG's global impact investment through The Rise Fund enabled us to further expand our services. This partnership underscores our dedication to providing high-quality care and reinforces our financial stability. With over 1,600 dedicated employees, we are committed to making a meaningful impact on people's lives, delivering compassionate, quality care that extends from our internal operations to every patient interaction. Why Join Banyan Treatment Centers? This is an opportunity to make a meaningful impact within an organization that stands as a nationally recognized leader in addiction and mental health care. As a Managing Chef, you will: Ensure Facility Safety & Compliance Support Our Mission Enhance Your Skills Career Growth Opportunities Join a Collaborative Team Position Details Reporting to: Director of Operations Schedule: Full-time, 5 shifts per week (details discussed in interview) Location: On-site in Coatesville, PA Key Responsibilities Develop menus and ensure meals meet nutritional, quality, and dietary requirements. Supervise and evaluate dietary staff, schedules, and interdepartmental collaboration. Oversee food preparation, service, and compliance with health, safety, and budgetary standards. Manage inventory, requisitions, and invoices while minimizing waste and maintaining proper storage. Ensure cleanliness, maintenance, and safe use of kitchen equipment and food service areas. Required Qualifications At least 1-2 years of experience as a Chef or in a related role. At least 1 year of experience in a management position. An active ServSafe certification or willingness to attain it. Preferred Qualifications: Work experience in a Food Services role within a residential treatment or hospital setting. Associate's degree or higher. Personal Characteristics Detail-Oriented & Organized Problem-Solver & Hands-On Safety-Conscious & Observant Team-Oriented & Communicative Comprehensive Benefits Include Medical, Vision, and Dental Insurance Whole and Term Life Insurance Short and Long-Term Disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, including a floating holiday Continuing Education Units (CEUs) & CPR Training Employee Assistance and Referral Programs Wellness Incentives Apply Now! If you're ready to bring your expertise to a mission-driven team, apply today to join Banyan Treatment Centers! Banyan Treatment Centers is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment based on race, color, sex, age, national origin, religion, sexual orientation, gender identity, veteran status, or disability. We welcome all applicants and encourage veterans, active-duty military, and first responders to apply, in support of our First Responders Program offering.

Job title: Executive Sous Chef Reports to: Executive Chef Department: BOH Operations Hours of work: Ability to work a variable schedule, including weekends. Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Exec Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Exec Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Sr. Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. An equal opportunity employer We are an E-Verify Employer in Florida.

AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF •Totally scratch kitchen, extensive wine list. •40.00 per person check average. •Excellent salary and bonus plan. •Great benefits and 401k! Required Skills •Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef • Hands-on experience with planning menus and ordering ingredients • Knowledge of a wide range of recipes • Familiarity with kitchen sanitation and safety regulations • Excellent organizational skills • Conflict management abilities • Ability to manage a team in a fast-paced work environment • Flexibility to work during evenings and weekends • Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus +401k

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO employer - M/F/Vets/Disabled Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

Returning UsersLog Back In Do you have a passion to take raw ingredients and re-imagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef 2 to join our culinary team at Simpson House, an upscale continuing care retirement community located in Philadelphia, Pennsylvania. Dining operations include the independent living formal dining room, a bistro, 4 household dining models and catering. This Executive Chef will oversee the culinary operations for all levels of care and be responsible for the training and development of the culinary team. The typical shift will be 6:00am - 4:00pm, which may vary with every other weekend coverage. We are open to chefs with senior living and/or restaurant/country club leadership backgrounds. What You'll Do * oversee the daily dining operations including menu planning and controls; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * have high expectations for quality of food and presentation; * will manage a staff of approximately 40 hourly employees; * have the ability and willingness to develop and train employees; and * knowledge of Food Management Systems/Software is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * have a passion for culinary arts, with a desire for creativity. * have a strong culinary background, ideally in country club, restaurant or healthcare setting. * have catering experience. * large volume experience. * are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo. * demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset. * have exceptional professional communication skills. * possess a hands-on, innovative leadership approach to management. * have a passion for a high-level customer service and relationship oriented. * are able to work independently and make sound business decisions within company guidelines. * have the ability to manage multiple priorities. * have strong financial acumen and experience managing a food service operations budget. * are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Executive Chef Upscale/Casual Private Restaurant Group Multi-Concept – Philadelphia, PA $80-100K + bonus and Benefits Are you a culinary visionary with a passion for excellence and innovation? We are seeking an experienced and dynamic Executive Chef to join our esteemed team in Philadelphia. This is your opportunity to play a critical role in shaping our menu, maintaining our culinary standards, and creating exquisite dining experiences that resonate with our guests. Job Responsibilities: Oversee all aspects of kitchen operations, ensuring high-quality food preparation and presentation Develop and design innovative menu concepts that align with our brand and vision Lead and mentor a talented team of kitchen staff, fostering growth and collaboration Maintain the highest standards of food safety, hygiene, and cleanliness Monitor food inventory and control costs without sacrificing quality Build relationships with suppliers to ensure the acquisition of the finest ingredients Stay updated on culinary trends and integrate them into menu offerings Manage kitchen budgets effectively, including labor, inventory, and food costs Collaborate with the front-of-house team to deliver flawless dining experiences Requirements: Proven experience as an Executive Chef or in a similar leadership role within a high-quality dining establishment Exceptional culinary skills with a strong focus on creativity, flavor, and consistency Comprehensive knowledge of food safety regulations and kitchen management best practices Excellent leadership and communication abilities, with a track record of building and managing successful teams Ability to thrive under pressure and maintain composure in a fast-paced environment About Us: Our establishment is dedicated to providing unmatched culinary experiences that combine tradition with contemporary techniques and innovation. As an Executive Chef, you will be at the forefront of our commitment to excellence, playing a key role in elevating our restaurant’s reputation and delighting our patrons with exceptional cuisine. Interested candidates should submit their resume directly to ************************* for immediate consideration. Join us and take the next step in your culinary career!

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

Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a great opportunity for a talented, creative, and energetic culinary professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. You will have opportunity to lead daily a la carte service as well as coordinate catering for large events. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. Reporting directly to the Executive Chef, the Executive Sous Chefs will support all aspects of both a la carte and event catering execution. World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now enthusiastically entering our third year since re-opening with a focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a a positive team work environment with opportunity for individualism and creativity. The core of the job is working closely with the Executive Chef and leading a small dedicated team to accomplish the food service needs of the week. A typical week is Tues-Sat evenings (10pm) with flexibility based on the event schedule. Core Responsibilities: enforce and maintain all standards and procedures as issued by the Executive Chef in relation to all kitchen activity and equipment ability to read Event Orders and order and prepare and execute catered events learn the a la carte menu and develop skill set for all prep and roles of each station maintain ServSafe certification and enforce and maintain all Office of Food Protection Health and Safety standards preform all duties of expo or lead line cook as needed to execute service checkout line cooks and close down kitchen at conclusion of service or event participate in feature menu item creation and execution complete all orders after detailed walkthrough of current inventory and ensuring that all product needed is in house in correct quantities attend weekly events meetings and any other required meetings as assigned assisting leadership in maintaining budgetary labor and food cost goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging or high pressure situations Team oriented mindset, with the ability to work autonomously Minimum of three years of experience as a Sous Chef Minimum of three years of experience in catering Reliable transportation to venue location Ability to multi-task in a high-paced atmosphere Proven ability to be responsive in a timely manner via phone and email Availability to work flexible hours primarily including nights and weekends Ability to stand for long periods of time and lift up to 50lbs of weight Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($58,000-$62,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity, and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements · Minimum of 2 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skill and technique · Ability to confidently work all stations including expo · Desire to make a Family Meal that is nutritious and imaginative · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ 50-hour work week Paternal Leave Short-term disability insurance available Two consecutive days off per week Salary of $55,000 - $70,000 with a potential bonus of up to $6,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

AT MOSHULU A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, check out our website: ************************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo is seeking an Executive Chef for a University in the Philadelphia, PA region. The successful candidate will directly impact all culinary operations by overseeing culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on, kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and is significantly involved in sustainability and local purchasing programs. What You'll Do * Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; * Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * Have a working knowledge of automated food inventory, ordering, production, and management systems; * Oversee concept development, menu design, and the implementation of new culinary concepts; * Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; * Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; * Thrive on tough challenges and use innovative thinking. Promote ingenuity and innovation among the culinary team; What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends; * Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff; * Excellent leadership and communication skills with the ability to maintain the highest culinary standards; * Strong coaching and employee development skills; Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!