Chef Jobs in Toledo, OH

Executive Chef - Sandusky, OH - Up to $80k Our client, a family-friendly resort, is looking for an Executive Chef to lead its culinary operations and elevate the dining experience. This role offers the opportunity to create diverse menus, oversee kitchen operations, and bring innovation to a vibrant resort setting. The ideal candidate will have the chance to shape the culinary vision, mentor a talented team, and deliver exceptional cuisine that enhances the guest experience. Perks and benefits: Salary of up to $80k Medical, dental, and vision insurance, plus access to a health savings account and telehealth resources. 401K with employer match, life insurance, and paid vacation time off. Located someone else in the USA? Relocation assistance offered! Skills and Experience: Proven experience as an Executive Chef with expertise in menu development, budgeting, and high-volume kitchen operations. Skilled in leading and mentoring an international team while fostering a collaborative and positive work environment. Hands-on leadership style, effectively managing time and stepping in on the line when needed. Strong financial acumen, with a deep understanding of food and labor costs to ensure a profitable operation. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

As a Frickers kitchen team member you will get to work in a fun, fast-paced environment. Whether youre saucing wings, grilling ribs, or prepping food for a busy weekend, your skills are critical in providing the mouth-watering food our guests are craving! Your job responsibilities include: Following proper food safety and sanitation procedures Following recipes and cooking procedures to ensure quality products are served Keeping the restaurant clean and safe Working as a team Communicating with managers and front of house staff Working in fast-paced, stressful environment and maintaining a positive attitude What you can expect from us: We will present you with the knowledge and skills needed to be successful. We will constantly coach, teach and train you for your continued development. We will provide honest, professional feedback on your performance. What we expect from you: A positive attitude. To be in your proper uniform and looking sharp every shift. To be flexible when necessary. Continued effort towards your own development. To follow company policies and procedures. To be yourself and have FUN!! Perks and Benefits Flexible work schedule Meal and clothingdiscounts Free pair of Shoes for Crews on your anniversary Free Birthday meal for you and your family Holiday Pay Rewards Program Referral Program Career growth opportunities Healthcare and prescription options for eligible employees Additional Information Must be 18+ years old Must have reliable transportation Must be able to work various shifts Must be authorized to work in the United States Do you think you have what it takes to work at the home of Fun, Food, Sports and Spirits? If you do, click Apply Now and maybe you can be a part of our Frickin Team! Thank you for your interest in applying with Frickers. We are always looking for great people and appreciate you taking the time to complete our application. #FRKJOBS2 BehaviorsPreferred Leader: Inspires teammates to follow them Dedicated: Devoted to a task or purpose with loyalty or integrity Team Player: Works well as a member of a group MotivationsPreferred Job Security: Inspired to perform well by the knowledge that your job is safe Peer Recognition: Inspired to perform well by the praise of coworkers Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

As a Frickers kitchen team member you will get to work in a fun, fast-paced environment. Whether youre saucing wings, grilling ribs, or prepping food for a busy weekend, your skills are critical in providing the mouth-watering food our guests are craving! Your job responsibilities include: Following proper food safety and sanitation procedures Following recipes and cooking procedures to ensure quality products are served Keeping the restaurant clean and safe Working as a team Communicating with managers and front of house staff Working in fast-paced, stressful environment and maintaining a positive attitude What you can expect from us: We will present you with the knowledge and skills needed to be successful. We will constantly coach, teach and train you for your continued development. We will provide honest, professional feedback on your performance. What we expect from you: A positive attitude. To be in your proper uniform and looking sharp every shift. To be flexible when necessary. Continued effort towards your own development. To follow company policies and procedures. To be yourself and have FUN!! Perks and Benefits Flexible work schedule Meal and clothingdiscounts Free pair of Shoes for Crews on your anniversary Free Birthday meal for you and your family Holiday Pay Rewards Program Referral Program Career growth opportunities Healthcare and prescription options for eligible employees Additional Information Must be 18+ years old Must have reliable transportation Must be able to work various shifts Must be authorized to work in the United States BehaviorsPreferred Leader: Inspires teammates to follow them Dedicated: Devoted to a task or purpose with loyalty or integrity Team Player: Works well as a member of a group MotivationsPreferred Job Security: Inspired to perform well by the knowledge that your job is safe Peer Recognition: Inspired to perform well by the praise of coworkers Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

Requirements Minimum Requirements Knowledge and practice of CACFP meal pattern guidelines At least 1-2 years of culinary experience? Must have Food Handlers Card Physical Requirements Ability to walk, sit, and stand for extended periods Ability to safely lift, push or pull up to 50 pounds to support with movement of materials and supplies Ability to bend or squat as needed Salary Description 20-23

So Sweet Lebanese and French Pastries in Toledo, Ohio is looking for a French Pastry Chef to join our team. Our ideal candidate is reliable, meticulous about his / her craft, and has a passion for desserts. About the Job We are looking for high energy individuals who love giving great service and create exquisite products. If you decide to apply for a position with our team, please be ready to hit the ground running, and to really feel valued by guests and coworkers alike. Merci! Overall Job Summary: Complete tasks assigned by the GM as a member of the baking and pastry department. Essential Job Functions: Responsible for efficient production Must understand basic baking methods including but not limited to mousses, custards, French macarons, caramel, meringues, buttercreams Proficient piping skills-French macarons, filling mousse cups, rosettes, writing on cakes/eclairs, borders on cakes Tart production Filling choux Building tortes/petit fours/French butter cookies Cutting precisely and accurately Understanding proper methods/times for proofing yeasted items Understanding proper baking times Cake decorating of both buttercream and fondant cakes as well as wedding cakes The Success Patterns for this position are: Experience working in customer service and/or the foodservice/hospitality industry preferred Has a reputation for giving great service to guests and co-workers Can handle multiple tasks at one time Has good problem solving skills Has strong interpersonal skills Is able to work independently and as a member of a team Communicates professionally in person and on the phone Can maintain high energy during the entire shift Can work in a fast-paced environment and adapt to change quickly Salaried, full-time position

Job Details Perrysburg - BRI - Perrysburg, OH Full Time $50,000.00 - $65,000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive Salary ($50,000 - $65,000 per year, based on experience) Performance-based Bonus Program (Up to $5,000 annually in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

Joining the Wallick Senior Living team as the Executive Chef is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care. We need you at The Crescent as an Executive Chef! Come be a part of the Wallick Senior Living team where we are making a difference in residents' lives. Specifics: This is a full time, salaried position. Flexibility is required. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called “home” - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates <

The Executive Chef is a full time salaried position directing a full service kitchen and wait staff providing three meals a day and specialty dining experiences. The position manages the back of the house staff and schedules; ordering and inventory; daily oversight of food production and quality. Working closely with the Associate Director of Dining Services, the position will provide direction for cooks, wait staff, and others to ensure all functions of the Dining Department are preformed efficiently and correctly. Responsibilities Coordinating the daily menus and recipes and managing multiple job tasks Directly supervising and training kitchen personnel on all related culinary activities in conjunction with Director of Food and Beverage Department Overseeing daily operation of the kitchen and ensures the highest quality food products for an Independent Living community Maintaining kitchen sanitation and safety standards Assisting with set-up, service, and clean-up of food production Ability to lift 5-20 pounds alone and up to 50 pounds with assistance Qualifications Experience with budget control and stock management Strong supervisory skills Flexibility with schedule and hours Must enjoy working with the senior population Must be able to pass a physical, background check and drug test Education: High School diploma or GED Licensure: Serv-Safe certification Experience: Five (5) or more years of experience in the dining and cooking field; preferably in a healthcare & restaurant setting BENEFITS* Medical insurance with free virtual doctor visits Pharmacy Benefits Vision and dental insurance Paid Time off that accrues immediately Paid Holidays Life insurance Retirements Savings with a 401(k) or 403(b) with company match Get access to 50% of your wages before pay day through PayActiv Employee sponsored fund for employees in need Employee Assistance Program (EAP) Tuition Assistance *Some benefits are based on hours worked Apply today and begin a meaningful career as an Executive Chef at Otterbein!

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: 2-3 years as line cook. Prefer culinary training. Health Sanitation Card. Ability to communicate and follow instructions. Indoor environment, fast pace. High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Chef at the Gate , you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Ember Inns, a local to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Assistant Chef / 2nd Chef - BANK Erskine Hall Care Home - Watford Rd HA6 3PA CQC rating: Good Carehome.co.uk rating: 9.8 Salary £13.39 per hour Bank contract Shift patterns - Monday to Sunday Early Shift 07-00am - 13-00pm Day Shift 07-00am - 18-00pm We make health happen Here at Bupa we support those when they need it the most. Our care homes are dedicated to delivering person-centred care, supporting independence and honouring choice to help our residents live their best lives. Our fantastic Kitchen Team is the magic behind each delicious dish we serve our guests. They are passionate about all things food and take great pride in each dish they prepare. We are looking for an equally passionate Assistant Chef to join the team and help create and deliver an excellent dining experience for our residents. You'll help us make health happen by: * Using your passion for cooking and fresh ingredients to create varied and nutritional menus in line with dietary needs and preferences of our residents * Putting forward ideas to deliver an excellent dining experience, helping our residents to feel at home * Training and managing the kitchen team in prepping, cooking and serving of food * Adhering to COSHH and HACCP guidelines, company policies and procedures, budgets, managing orders and deliveries * Catering for special events or seasonal activities, such as summer fetes, Christmas parties and birthdays (as required) Benefits Our benefits are designed to make health happen for our people. Viva is our global wellbeing programme and includes all aspects of our health - from mental and physical, to financial, social and environmental wellbeing. We support flexible working and have a range of family friendly benefits. Joining Bupa in this role you will receive the following benefits and more: Flexible working patterns to fit around you Comprehensive induction (fully paid) Free meal on every shift DBS Check and Uniform provided and paid for by Bupa Access to discounts at a wide variety of gyms and fitness facilities across the UK Why Bupa? We're a health insurer and provider. With no shareholders, our customers are our focus. Our people are all driven by the same purpose - helping people live longer, healthier, happier lives and making a better world. We make health happen by being brave, caring and responsible in everything we do. We encourage all of our people to "Be you at Bupa", we champion diversity, and we understand the importance of our people representing the communities and customers we serve. That's why we especially encourage applications from people with diverse backgrounds and experiences. Bupa is a Level 2 Disability Confident Employer. This means we aim to offer an interview/assessment to every disabled applicant who meets the minimum criteria for the role. We'll make sure you are treated fairly and offer reasonable adjustments as part of our recruitment process to anyone that needs them. Please note, this role is not at or above RQF Level 3 and is not included under the UK"s Points Based Immigration System for sponsorship by an employer.

Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES * Cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Overseeing food preparation * Checking quality of food deliveries * Ordering all food and cleaning supplies and maintaining proper supply levels * Maintaining costs within budget levels * Manage labor costs, schedules and productivity * Hiring, coaching and disciplining direct reports * Interacting positively and professionally with guests to resolve issues * Acting as Manager on duty as required * Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE * Bachelor's degree preferred * Minimum of two (2) years of experience in a culinary leadership role * Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES * Ability to multi-task * Team player * Ability to exceed expectations of guests * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Hospitality Group is an Equal Opportunity Employer.

Allegria Village, a senior-living community in Dearborn, is currently hiring an Executive Chef for our Independent Living dining rooms. Job Responsibilities: 1. Provide direction for daily operation of all food production facilities. 2. Implement and maintain proper purchasing/receiving procedures. 3. Implement and maintain proper food preparation/production procedures. 4. Implement and maintain proper procedures to ensure optimum food quality/presentation. 5. Implement and maintain proper sanitation and cleaning procedures. 6. Implement and maintain proper storage and organization of kitchens and food storage areas. 7. Menu planning. 8. Plan, produce and execution of catering and marketing events. 9. Contribute to the development, implement, and maintain core menus and recipe management system and BOH computer system. 10. Implement and maintain proper procedures to maintain kitchen/equipment sanitation. 11. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). 12. Implement and Monitor standards for training and development of culinary staff. 13. Develop and maintain relationships with residents through dining room visits and meetings. 14. Communicate effectively with management, staff, and residents. 15. Provide leadership for culinary staff 16. Helps with the recruitment, hiring, development and retention of all culinary staff 17. Other duties may be assigned. Qualifications: · Minimum 5 years proven track record as Executive Chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices Education/Certification: · Associates degree or higher preferred but not required · Certification from a culinary institute or equivalent · Servsafe certified or the ability to obtain Servsafe certification within 90 days of employment 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. · Walking and standing continuously thought the day · Reaches, stoops, bends, push, stretching, lifts, carries, and manipulates various food products, dietary supplies, and equipment. · Visual acuity and color discrimination for examining cooked and stored foods · Taste and smell discrimination in determining nutritional quality and palatability of foods. · Ability to work with chemicals and cleaning agents · Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, range, dish-washing machines, and steam tables · Must be able to lift and/or carry 50 to 75 pounds.

NEW HOTEL OPENING MAY 2025! Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef De Cuisine for La Serre Restaurant inside The Vanguard Hotel, Ann Arbor MI 48104. Job Purpose: Plan and 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. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

Estons Bakery in Toledo, OH is looking for kitchen prep to join our team. We are located 4164 Monroe Street, Toledo, OH 43606. Our ideal candidate is a self-starter, punctual, and follows directions. Responsibilities Kitchen prep will include running items from production to cooler/freezer and back Includes spreading and filling our cakes, making colored icing, etc. Setting up pans for cakes, cupcakes or other bakery items Putting food items already baked in the appropriate containers, labeling them and putting them away in the correct place, which also requires following rules of inventory (first in and first out, etc.) Dishes are included in this position. Dishes consist of sheet pans, round cake pans, cheesecake pans and bottom inserts, plastic containers, some utensils, etc. Not the usual restaurant dishes (plates, forks, knives, spoons, bowls). Utility work - cleaning, sanitizing areas of bakery Packaging items as needed Qualifications Must have work experience in a food establishment and familiar with food safety Hard worker Dependable Please respond immediately and include a phone number to contact you. We are looking forward to reading your application.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: * Responsible for proper preparation, excellence of product, profit, and labor cost. * Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. * Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. * To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. * Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. * Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. * Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: * 2-3 years as line cook. * Prefer culinary training. * Health Sanitation Card. * Ability to communicate and follow instructions. * Indoor environment, fast pace. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

DO & CO is currently seeking Sous Chef to join its growing team. The ideal candidate leads the kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, line cooking, food preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivates them. We Offer: * Complimentary employee meal. * Health Care + 401K. Full-time employees are eligible for full benefits; Medical, Dental & Vision. * A wonderful workplace to call home, events, and fun colleagues. * A business where you can have a real impact, we're not afraid of new ideas! * Genuine career development opportunities, both nationally and internationally. * The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market. Responsibilities * Manage day-to-day Kitchen operations and culinary team in an assigned area. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. * Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. * Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. * Participate in the growth of overall Catering: Cost, Quality, Presentation, and Innovation. * Ensure production processes, quality standards and deadlines are met. * Ensure products always meet the meal specifications and the utmost quality standards. * Support the Executive Chef with Catering Proposals, creativity, cost control, reports, and schedule. * Ensure availability of kitchen personnel based on business needs. * Ensure that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. * Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned. Qualifications * Minimum of 3 years of culinary experience in a high-volume, full-service kitchens.. * Knowledge of current catering industry trends. Diversity & Inclusion statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #DetroitIND Other details * Pay Type Salary * Hiring Rate $60,000.00 Apply Now * Romulus, MI, USA

Help kids from birth to twelve years old belong in Community, become Disciples, and build the Kingdom! The Learning Center Interim Chef: Prepares and/or serves snacks and hot meals for Learning Center children. Inventories food supplies. Organizes and cleans kitchen spaces according to health department standards. Maintains nutritional requirements identified by the Director. Regular Tasks The Learning Center Interim Chef also supports: Purchasing - provides a grocery list to the BKLC Director and picks up grocery orders; The Team - supplies food for staff meeting as needed; The Director - performs additional tasks issued by the Learning Center Director. Position Temporary, Part-Time Hourly Support Staff. Reports to BKLC Director. $13/hr wage, paid biweekly by direct deposit. Mon-Fri, 8 a.m. to 1 p.m Qualifications 1-3 years related work experience preferred. Current Lenawee County Food Handler's Card. Active relationship with Jesus; Regularly attends Bethany Assembly or a local church. Supportive of Bethany Assembly's leadership (Board and Executive Team). Promotes the ministry of BKLC to kids up to 12 years old. Positive and professional at all times; creates a culture of honor, respect, and integrity.

The Groundskeeper is responsible for maintaining and improving site grounds. Assigned work such as mowing, trimming, leaf removal, de-icing, etc. may fluctuate by season Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Maintains and improves facility grounds Utilize planned designs to determine landscaping needs Performs tasks such as planting, mowing, weeding, fertilizing, sweeping, raking, salting, shoveling snow, removing ice, etc. Operate various types of equipment including power mowers, saws, weed eaters, hedge trimmers, sprayers, etc. Operates trucks and tractors and attachments used to maintain grounds as needed Clean and upkeep sidewalks, driveways, parking lots, etc. Performs regular maintenance and minor repairs on lawn equipment and tools Adheres to all safety policies and procedures Other duties and tasks as assigned by manager