Chef Jobs in Trenton, NJ

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

AT LOUIE LOUIE A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Delicious food and delightful décor! Come see why “Eater” named Louie Louie one of the most beautiful restaurants in America! Louie Louie is a French-inspired American bistro in the heart of University City in Philadelphia. Colorful combinations of art nouveau mixed with a seventies vibe combine modern décor with the timelessness of a grand European cafe. The menu is inspired by French classical combination of flavors using seasonal ingredients in a modern presentation complemented with colorful specialty cocktails, craft beer and matching wine list. The Salon offers custom lux seating, perfect for gathering with friends for cocktails and snacks. Outdoor seating reminiscent of a French cafe is the ideal spot for dining and people watching. For more info on Louie Louie, check out our website: ********************************* A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

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

The Chef D' Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant's needs are being handled, Front and Back of House, and that professional communication is at the highest level. In additional to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, general problem solving. Job Type: Full-time Pay: Based on work history Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect of each other, our valued guests, and our workspaces. EQUAL OPPORTUNITY EMPLOYMENT Landmark Hospitality is committed to providing diversity within our workplace environments. We celebrate equal employment opportunities while embracing a culture of mutual respect without regard to race, color, religion, sex, national origin, citizenship, age sexual orientation, gender identity/expression, or any other characteristic protected by law. It is a responsibility we all share; we together are memory makers. Job Type: Full-time

Returning UsersLog Back In Sodexo is seeking an experienced Executive Chef 2 at Capital Health Regional Medical Center in Trenton, NJ. This Executive Chef 2 will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Do * implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * monitoring, Audits, implementation and standardization for new menus * be responsible for Food and Physical Safety and annual training for all hourly associates * continue sustainability program with the direction of Director of Culinary * implement innovative and fresh ideas in retail, catering and patient services What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills and previous experience working in a high-volume facility * creative and effective problem-solving and project management skills * proficient computer skills as well as exceptional organizational and customer services skills Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Objective: The Chef de Cuisine (CDC) is responsible for the overall leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The CDC is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness § Provides overall culinary leadership, including all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts full accountability for restaurants culinary performance. § Builds a winning culinary management and front-line team; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of all employees. § Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness § Maintains a superior understanding of culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Leads all restaurant level menu development and execution. § Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. § Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. § Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Conducts sales building events and public relations activities, including dinners, cooking classes, etc. § Manages the restaurants food and BOH labor reporting and budgeting process. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. § Effectively resolves operational challenges and issues. Personal Effectiveness § Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. § Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. § Gets things done, on time and on budget. § Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. § Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. § Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. § Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as required. Qualifications Knowledge and Skill Requirements: § Minimum 5 years culinary leadership experience, preferably in a high profile, high volume, culinary driven environment. § Superior culinary skills with a proven track record as a chef and leader. § Proven ability to deliver superior operational performance. § Strong oral and written communication skills. § Associates or Bachelor's Degree in culinary arts highly preferred.

Executive Sous Chef Cherry Valley Country Club 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 is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get 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.

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region. The restaurant has opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal among other national publications. ● Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach-leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence. ● Menu Costing & Analysis - Properly cost out all menus, ensuring each dish (including proteins, sauces, and garnishes) aligns with profitability targets. ● Food Cost Management - Monitor and control food costs to align with budgeted targets while maintaining quality. ● Labor Cost Oversight - Schedule staff strategically based on sales forecasts and labor budgets, ensuring efficient payroll management. ● Invoice & Financial Accountability - Approve and track invoices, ensuring all purchases align with financial goals and budgeted spend amounts. ● End-of-Month (EOM) Inventory - Complete and submit inventory counts on time, ensuring accurate tracking of all food costs and waste. ● Lead BOH operations, ensuring seamless daily execution of service. ● Train and supervise kitchen staff, including Line Cooks, Prep Cooks, Dishwashers, and Porters. ● Maintain high service, sanitation, and food safety standards across all kitchen operations. ● Actively participate in service, working every station as needed, including expo. ● Execute menu modifications, research new inventory products, and enhance best practices. ● Schedule and lead kitchen deep cleans, ensuring compliance with all health and safety regulations. ● 5+ years of culinary experience with extensive knowledge of food handling, preparation techniques, and menu costing. ● 3+ years of leadership experience as a Sous Chef or 1+ year as a Chef de Cuisine/Executive Chef. ● Strong financial acumen, with experience in cost controls, food & labor budgets, and financial accountability. ● Ability to thrive in a fast-paced, high-volume restaurant environment with a focus on quality and efficiency. ● Detail-oriented and self-motivated, with a passion for hospitality, leadership, and operational excellence.

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

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

Benefits: Paid sick time Dynamic Team Environment Training Programs Employee Dining Program 401(k) Flexible schedule Health insurance Opportunity for advancement We're Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities-from culinary and mixology to customer service roles. We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining-starting with team members who ensure every guest feels welcomed and valued. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities: Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation and cooking of various food items Develop and implement creative menu items that adhere to JSRG brand standards Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring Demonstrated experience in the butchery & fabrication of meat and fish Demonstrated experience in sauce-making May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency daily Ensure proper safety and sanitation of all kitchen facilities and equipment Qualifications: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization, and relationship skills Experience with training, basic financial management, and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills qualification ServSafe Certification Job Types: Full-time, Part-time Shift: 10 hour shift 12 hour shift 8 hour shift Day shift Evening shift Work Location: In person Start your journey today and make your mark with JSRG! Compensation: $45,000.00 - $65,000.00 per year We're Hiring! Ready to start your journey with the Jersey Shore Restaurant Group? If you're seeking a rewarding career in the hospitality industry, look no further than the Jersey Shore Restaurant Group. With a diverse and growing portfolio that includes renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer a variety of positions to match every skill set - from front-of-house and culinary roles to corporate opportunities that support the strategic direction of our company. Whether you're passionate about culinary arts, mixology, or delivering exceptional customer service, the JSRG provides ample room for growth and creative expression. Joining our team means becoming part of a dynamic environment where innovation, excellence, and career advancement are at the forefront of everything we do.

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

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

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-28 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

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

Returning UsersLog Back In Inspire students through food, and teach them what's possible through sustainable resources! Sodexo is seeking an Executive Chef at The College of New Jersey! The Executive Chef will be responsible for all Food and Beverage in all Retail and Catering locations, must be creative, innovative and strong understanding of operational finances. The employee base is unionized, there is a lot of client/student interaction, candidate must be visible during meal periods, work closely with all culinary and management staff. * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of culinary standards * strong coaching and employee development skills * have a passion for food and innovation What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented * have the ability and willingness to develop and motivate team members to embrace culinary innovations * ensure food safety, sanitation and workplace safety standard compliance * have working knowledge of automated food inventory, ordering, production and management systems * manage food costing, controls and compliance and develop menus What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * have high expectations for customer service and quality of food; * have the ability and willingness to develop and train front-line employees * have a passion for food and innovation * have knowledge of special diets and allergens * knowledge of Sodexo Food Management System (DRIVE) is preferred * Knowledge of Market Connection Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!