Chef Jobs in Syracuse, NY

Join our team! Our organization only offers living wage jobs featuring paid sick time, health, dental and flexible scheduling. Our management team aims to help each team member improve their skill set while also balancing life outside of work. Apply now so we can share all of the incredible things our team is up to! Scheduling: Weekly. Availability, shift swapping, and time off managed via 7shifts app Shifts Available: Mostly evenings, nights & weekends. Incentives: Paid Vacation Time, Flexible Time Off, Discounted Food & Beverage at 9 Area Restaurants Benefits: Affordable Health Insurance ( /-$60 weekly), Affordable Dental Insurance ( /-$3 weekly), Paid Sick Time (up to 56 hours annually) 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance Experience Level: 2 years Restaurant Type: Bar Causal dining restaurant Fast casual restaurant Shift: Day shift Night Shift Weekly day range: Monday to Friday Weekends as needed Reliable Transportation & Driver's License: Mandatory JB.0.00.LN

Join our team! Our organization only offers living wage jobs featuring paid sick time, health, dental and flexible scheduling. Our management team aims to help each team member improve their skill set while also balancing life outside of work. Apply now so we can share all of the incredible things our team is up to! Scheduling: Weekly. Availability, shift swapping, and time off managed via 7shifts app Shifts Available: Mostly evenings, nights & weekends. Incentives: Paid Vacation Time, Flexible Time Off, Discounted Food & Beverage at 9 Area Restaurants Benefits: Affordable Health Insurance ( /-$60 weekly), Affordable Dental Insurance ( /-$3 weekly), Paid Sick Time (up to 56 hours annually) 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance Experience Level: 2 years Restaurant Type: Bar Causal dining restaurant Fast casual restaurant Shift: Day shift Night Shift Weekly day range: Monday to Friday Weekends as needed Reliable Transportation & Driver's License: Mandatory JB.0.00.LN

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 *******************

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

Opportunity: Executive Chef Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Your Growth Path Director of Food & Beverage - Regional Director of Food & Beverage Your Focus * Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. * Establish priorities and assign production and preparation tasks to staff to execute. * Review daily menu specials, banquet event orders and inventory food items for daily use. * Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. * Ensure quality of products received. * Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. * Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. * Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. * Assist catering department with developing special menus for functions; meet with clients as requested. * Review sales and food cost daily and ensure that excess items are utilized efficiently. * Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. * Follow sustainability guidelines and practices related to HHM's EarthView program. * Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. * Perform other duties as requested by management. Your Background and Skills * Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef. * Expertise in food product, presentation, quality and preparation along with menu concept and design. Work Environment and Context * Work schedule varies and will include working on holidays and weekends. * Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It Source: HHM Hotels

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

We are seeking an experienced Executive Chef for a popular and high-volume restaurant in Ithaca, NY. This leadership role is ideal for someone with a strong background in seafood and grill cuisine, passionate about crafting exceptional dining experiences. Key Responsibilities: Lead kitchen operations, ensuring the highest standards in food quality and presentation Develop seasonal menus, leveraging fresh, local ingredients Manage and mentor a team of culinary professionals, fostering a positive and productive kitchen environment Oversee food costs, inventory control, and budgeting Ensure compliance with health and safety regulations Qualifications: Minimum of 5 years of experience as an Executive Chef or similar leadership role in a high-volume restaurant Expertise in seafood and grill preparations Proven ability to manage food and labor costs effectively Strong leadership, communication, and organizational skills Culinary degree preferred but not required If you're passionate about culinary excellence and ready to lead a dynamic team in a thriving environment, we'd love to hear from you! Apply today to take the next step in your culinary career.

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at ************** or *************************. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit ***************************************************************** In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit https://www.ithaca.edu/human-resources/employee-benefits-wellness In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

We are seeking a skilled and passionate Banquet Cook/Chef to join our dynamic culinary team. The ideal candidate will have experience in large-scale food preparation, with a strong ability to maintain quality and consistency while working in a fast-paced, high-volume environment. This position will support the preparation and execution of banquet events, ensuring that food is prepared to the highest standards and delivered with excellence to our guests. Key Responsibilities: Food Preparation: Prepare, cook, and present food for banquet events, ensuring all items are cooked to specification and are of the highest quality. Menu Adherence: Follow event-specific banquet menus, adjusting for dietary restrictions or special requests as needed. Consistency and Quality Control: Maintain consistency and quality in food preparation, presentation, and portion control. Kitchen Organization: Ensure proper storage, labeling, and handling of food items to maintain kitchen safety and sanitation standards. Collaboration: Work closely with other culinary staff and front-of-house teams to ensure a smooth and efficient banquet service. Event Support: Assist in the setup and breakdown of banquet stations and kitchens in preparation for and following events. Safety and Cleanliness: Adhere to food safety standards, maintaining cleanliness in all areas of the kitchen, including proper sanitation of utensils, equipment, and work surfaces. Time Management: Work efficiently in a high-pressure environment, ensuring food is ready for event timings and guest expectations. Inventory Management: Assist with inventory checks and ordering supplies as required, ensuring adequate stock for events. Qualifications: Proven experience as a cook or chef in a banquet or large-scale food service setting. Strong knowledge of food preparation techniques, cooking methods, and presentation standards. Ability to work well under pressure and in a fast-paced environment. Excellent attention to detail and commitment to delivering high-quality food. Strong communication and teamwork skills. Ability to work flexible hours, including evenings, weekends, and holidays. Culinary degree or equivalent experience preferred but not required. Physical Requirements: Ability to stand for extended periods of time. Ability to lift up to 50 lbs. Ability to work in a hot, noisy, and fast-paced environment.

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: Health, Dental, and Vision Insurance (available to Full-Time staff) Paid leave (sick leave, PTO, holidays, etc.) 403B Deferred Annuity Retirement Plan Term Life Insurance Employee Assistance Program Job Summary: OCO's Head Start provides a quality prekindergarten program for three and four year old children. This Substitute position prepares and cooks food on an "as needed" basis for the children attending classes in our centers located in Phoenix, Fulton, Oswego, Cleveland, and Williamstown. DUTIES: Prepare food Clean up of meals and snacks REQUIREMENTS: Knowledge of elements of proper nutrition; portion control; and economical food purchasing Ability to stand for long periods of time and lift heavy items regularly Must relate well with pre-school children, staff, and parents and practice good hygiene Must be vaccinated for COVID-19 per Head Start mandate or qualify for an exemption waiver. MINIMUM QUALIFICATIONS: Background in food service is preferred High School Diploma or GED Valid NYS Driver's License with a good driving record and access to a reliable vehicle Schedule Varies as Needed Grade 11 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.

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Assists the Sous Chef with the following tasks: Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow the Executive Chef/Sous Chef's instructions. Properly clean and sanitize the kitchen at the end of every shift. Wrap, label, and date leftover food. Stock inventory appropriately. Date, FIFO (First In, First Out) Take and document temperatures of all refrigerators and freezers every four hours throughout each day. Take and document temperatures of all hot and cold foods throughout a function. Take and document the temperatures of every hot holding unit before during and at the end of each function. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Inspects and tastes all prepared foods to maintain the highest quality standards. Must instill teamwork and synergy between the front and back of house staff through proper communication and respect. Requirements: Proven cooking experience, including experience as a line chef, banquet cook or prep cook. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Flexible schedule - Weekends, holidays, and nights a must. Strong kitchen knowledge and knife skills. Must be a team player willing to do any job in the kitchen. Must have reliable transportation. Customer Service Focusing on high-quality service to enhance guest satisfaction. Health and Safety Compliance: Ensuring compliance with all local and state health and safety regulations. Education and/or Experience High school diploma or GED preferred. Minimum 3 years' experience in kitchen production Skills and Abilities Ability to read and interpret recipes and prep list. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Basic knife skills Qualifications Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Notes 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 that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $18.50 - $20.00/hour

Are you a passionate pizza chef with a flair for creating mouthwatering, authentic pizzas? Join our team at The Strand located inside The Canopy by Hilton Downtown Ithaca Hotel, a prestigious hotel offering exceptional dining experiences to our guests. We are seeking a skilled and enthusiastic Pizza Chef to bring their expertise to the team. Responsibilities: Prepare and cook a variety of pizzas, including traditional and specialty styles, ensuring high-quality standards and consistency. Work with fresh, high-quality ingredients to create delicious pizzas that delight guests. Ensure the pizza oven is maintained and operates efficiently. Collaborate with the kitchen team to deliver exceptional food service to guests. Follow all food safety and cleanliness guidelines to maintain a safe working environment. Assist with menu planning and innovation, offering new pizza creations and seasonal specials. Provide excellent customer service by accommodating special dietary requests or preferences when possible. Requirements: Experience as a Pizza Chef or similar role in a kitchen environment. Strong knowledge of pizza preparation techniques, including dough making, sauce preparation, and various toppings. Ability to work efficiently in a fast-paced environment while maintaining quality and consistency. Creativity and a passion for cooking, with an eye for detail. Excellent teamwork and communication skills. Ability to work flexible hours, including evenings, weekends, and holidays. A positive attitude and a passion for hospitality. What We Offer: Opportunities for career growth and development within the hotel. A supportive and friendly work environment. Staff meals and discounts at Hilton hotels. On-the-job training and skills development. If you're ready to bring your pizza-making skills to a premier hotel restaurant and be part of a fantastic team, we'd love to hear from you! Baywood Hotels is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. View all jobs at this company

Join our team! Our organization only offers living wage jobs featuring paid sick time, health, dental and flexible scheduling. Our management team aims to help each team member improve their skill set while also balancing life outside of work. Apply now so we can share all of the incredible things our team is up to! Scheduling: Weekly. Availability, shift swapping, and time off managed via 7shifts app Shifts Available: Mostly evenings, nights & weekends. Incentives: Paid Vacation Time, Flexible Time Off, Discounted Food& Beverage at 9 Area Restaurants Benefits: Affordable Health Insurance ( /-$60 weekly), Affordable Dental Insurance ( /-$3 weekly), Paid Sick Time (up to 56 hours annually) 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance Experience Level: 2 years Restaurant Type: Bar Causal dining restaurant Fast casual restaurant Shift: Day shift Night Shift Weekly day range: Monday to Friday Weekends as needed Reliable Transportation& Drivers License: Mandatory JB.0.00.LN RequiredPreferredJob Industries Food & Restaurant

Join our team! Our organization only offers living wage jobs featuring paid sick time, health, dental and flexible scheduling. Our management team aims to help each team member improve their skill set while also balancing life outside of work. Apply now so we can share all of the incredible things our team is up to! Scheduling: Weekly. Availability, shift swapping, and time off managed via 7shifts app Shifts Available: Mostly evenings, nights & weekends. Incentives: Paid Vacation Time, Flexible Time Off, Discounted Food& Beverage at 9 Area Restaurants Benefits: Affordable Health Insurance ( /-$60 weekly), Affordable Dental Insurance ( /-$3 weekly), Paid Sick Time (up to 56 hours annually) 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance Experience Level: 2 years Restaurant Type: Bar Causal dining restaurant Fast casual restaurant Shift: Day shift Night Shift Weekly day range: Monday to Friday Weekends as needed Reliable Transportation& Drivers License: Mandatory JB.0.00.LN RequiredPreferredJob Industries Food & Restaurant

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.

JOB OVERVIEW: Responsible for assisting in all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. 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 Executive Sous Chef. 5. Review banquet event orders and make note of any changes. 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 Executive Sous 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 Executive Sous 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