Chef Jobs in Union, NY

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

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This involves supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Sous Chef possesses an ability to quickly and authoritatively delegate job tasks to a large staff. In order to effectively coach and mentor others, he/she must also be able to draw upon considerable experience as a culinary chef who has worked in many different roles and settings. The Sous Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the sous chef may need to discipline under performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Sous Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Plan and direct food preparation in the kitchen Ensure food safety procedures are executed according to policy and health/sanitation regulations Support apprenticeship development Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Willing to assume responsibility for kitchen operations BENEFITS 50% off food purchases during and after work shift

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

**Sodexo Corporate Services** is looking for a **Executive Chef 2** to join our team at Chobani Manufacturing site in New Berlin NY! The current food landscape consists of 1 corporate cafe that serves Breakfast and Lunch, Micro-Market and Catering Operations. The **Executive Chef 2** will be the lead culinary on site. **Incentives** Predominately a M-F schedule 6am to 4pm **What You'll Do** + Menu Planning + Ordering + Inventory + Hands on 80% of the time + leading and developing a team of 10 hourly employees with the General Manager + Catering production + Food and labor cost + Haccp + Ensuring quality and presentation **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** + Strong culinary skills + financial acumen + able to control cost + creativity + strong communication 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 completethis 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. **Location** _US-NY-NEW BERLIN_ **System ID** _979735_ **Category** _Culinary_ **Relocation Type** _No_ **Employment Status** _Full-Time_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _CORPORATE SERVICES SEGMENT (US)_ _On-Site_

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

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

Returning UsersLog Back In Sodexo Corporate Services is looking for a Executive Chef 2 to join our team at Chobani Manufacturing site in New Berlin NY! The current food landscape consists of 1 corporate cafe that serves Breakfast and Lunch, Micro-Market and Catering Operations. The Executive Chef 2 will be the lead culinary on site. Incentives Predominately a M-F schedule 6am to 4pm What You'll Do * Menu Planning * Ordering * Inventory * Hands on 80% of the time * leading and developing a team of 10 hourly employees with the General Manager * Catering production * Food and labor cost * Haccp * Ensuring quality and presentation 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 * Strong culinary skills * financial acumen * able to control cost * creativity * strong communication 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!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Lead Cook is responsible for preparing foods to be served to guests throughout the venue, while also providing direction and guidance to other culinary and kitchen team members. The Lead Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. This role has a hourly wage of $18 to $22. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until May 9, 2025. About the Venue Mirabito Stadium Responsibilities Responsibility: Responsible for providing high quality, fresh food products in a timely manner for delivery to guests Prepares hot and cold foods following company recipes and portioning requirements Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment Maintains sanitation, health and safety standards in work areas Responsible for observing and testing foods to ensure proper cooking Responsible for portioning, arranging and garnishing food plates for delivery to guests Responsible for consulting with Executive Chef, Sous Chef to plan menus and estimate expected food consumption Must show demonstrated ability to meet the company standard for excellent attendance Qualifications Minimum 3 years previous culinary experience working in a high-volume food and beverage operation Previous supervisory experience (preferred) Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English Ability to work well in a team-oriented, fast-paced, event-driven environment Possess valid food handling certificate if required by state and federal regulations Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. Options Share this job with your Network.Email this job to a friend.Refer this job to a friend. We apologize for the inconvenience. The "Share" function is not working properly at this time. Please refresh the page and try again later. We appreciate your excitement about this opening! Share on Social Media!

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Assists the Sous Chef with the following tasks: Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow the Executive Chef/Sous Chef's instructions. Properly clean and sanitize the kitchen at the end of every shift. Wrap, label, and date leftover food. Stock inventory appropriately. Date, FIFO (First In, First Out) Take and document temperatures of all refrigerators and freezers every four hours throughout each day. Take and document temperatures of all hot and cold foods throughout a function. Take and document the temperatures of every hot holding unit before during and at the end of each function. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Inspects and tastes all prepared foods to maintain the highest quality standards. Must instill teamwork and synergy between the front and back of house staff through proper communication and respect. Requirements: Proven cooking experience, including experience as a line chef, banquet cook or prep cook. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Flexible schedule - Weekends, holidays, and nights a must. Strong kitchen knowledge and knife skills. Must be a team player willing to do any job in the kitchen. Must have reliable transportation. Customer Service Focusing on high-quality service to enhance guest satisfaction. Health and Safety Compliance: Ensuring compliance with all local and state health and safety regulations. Education and/or Experience High school diploma or GED preferred. Minimum 3 years' experience in kitchen production Skills and Abilities Ability to read and interpret recipes and prep list. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Basic knife skills Qualifications Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Notes The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $18.50 - $20.00/hour

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Essential Duties and Responsibilities Include the following. Other duties may be assigned. * Assists the Sous Chef with the following tasks: * Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces) * Cook menu items in cooperation with the rest of the kitchen staff. * Answer, report and follow the Executive Chef/Sous Chef's instructions. * Properly clean and sanitize the kitchen at the end of every shift. * Wrap, label, and date leftover food. * Stock inventory appropriately. Date, FIFO (First In, First Out) * Take and document temperatures of all refrigerators and freezers every four hours throughout each day. * Take and document temperatures of all hot and cold foods throughout a function. * Take and document the temperatures of every hot holding unit before during and at the end of each function. * Ensure that food comes out simultaneously, in high quality and in a timely fashion. * Comply with nutrition and sanitation regulations and safety standards. * Maintain a positive and professional approach with coworkers and customers. * Inspects and tastes all prepared foods to maintain the highest quality standards. * Must instill teamwork and synergy between the front and back of house staff through proper communication and respect. Requirements: * Proven cooking experience, including experience as a line chef, banquet cook or prep cook. * Excellent understanding of various cooking methods, ingredients, equipment, and procedures. * Accuracy and speed in executing assigned tasks. * Familiar with industry's best practices. * Flexible schedule - Weekends, holidays, and nights a must. * Strong kitchen knowledge and knife skills. * Must be a team player willing to do any job in the kitchen. * Must have reliable transportation. Customer Service Focusing on high-quality service to enhance guest satisfaction. Health and Safety Compliance: Ensuring compliance with all local and state health and safety regulations. Education and/or Experience * High school diploma or GED preferred. * Minimum 3 years' experience in kitchen production Skills and Abilities * Ability to read and interpret recipes and prep list. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. * Basic knife skills Qualifications * Ability to interact with all levels of staff including management. * Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. * To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Notes The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $18.50 - $20.00/hour

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Assists the Sous Chef with the following tasks: Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow the Executive Chef/Sous Chef's instructions. Properly clean and sanitize the kitchen at the end of every shift. Wrap, label, and date leftover food. Stock inventory appropriately. Date, FIFO (First In, First Out) Take and document temperatures of all refrigerators and freezers every four hours throughout each day. Take and document temperatures of all hot and cold foods throughout a function. Take and document the temperatures of every hot holding unit before during and at the end of each function. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Inspects and tastes all prepared foods to maintain the highest quality standards. Must instill teamwork and synergy between the front and back of house staff through proper communication and respect. Requirements: Proven cooking experience, including experience as a line chef, banquet cook or prep cook. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Flexible schedule - Weekends, holidays, and nights a must. Strong kitchen knowledge and knife skills. Must be a team player willing to do any job in the kitchen. Must have reliable transportation. Customer Service Focusing on high-quality service to enhance guest satisfaction. Health and Safety Compliance: Ensuring compliance with all local and state health and safety regulations. Education and/or Experience High school diploma or GED preferred. Minimum 3 years' experience in kitchen production Skills and Abilities Ability to read and interpret recipes and prep list. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Basic knife skills Qualifications Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Notes The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $18.50 - $20.00/hour

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

***Application Deadline: April 30th, 2025*** Watkins Glen, New York (onsite) Summary: The Culinary externship program focuses on creating and serving plant-based foods in a beautiful sanctuary. It provides hands-on experience assisting in developing unique specialty foods and menu items, focusing on an exceptional guest experience in a fast-paced and growing environment. Responsibilities: Assist with daily food preparation Work with the chef and Assistant Manager to complete daily food preparation needs Assist with customers from order to completion process Share knowledge of menu items with guests Basic understanding of menu nutritional information and allergens as provided by the chef Utilize digital POS system for order tracking Assist with special events Adhere to cleaning and organizational protocols in place Ensure guest satisfaction and a positive experience with a “Customer First” attitude Key Learning Outcomes: Hands-on experience with vegan food preparation and baking Customer service skills development Exposure to both back-of-house and front-of-house operations POS system and kitchen technology experience Education opportunities to engage in contemporary vegan issues and topics with FS Team Members Preferred Qualifications: Some experience working with customers in a food-oriented setting Essential basic kitchen skills for knife handling and kitchen equipment usage An understanding of measurements and quantities to assist in completing recipes Point of Sale experience, a plus Ability to multi-task in a fast-paced environment Team focus and an upbeat attitude Basic knowledge of kitchen safety protocols Willingness to commit to Farm Sanctuary's values of compassion, understanding, integrity, transformation, and freedom. Open to learning about and putting into practice the ideals of equity and social justice, and the principles embedded in Farm Sanctuary's mission To ensure optimal performance of our remote technology, internet connections are required for all remote positions and are not supplied by the organization. We are looking for the best fit for each of our roles, regardless of the type of education or companies in your background, so we encourage you to apply even if your skills and experiences don't exactly match the . Essential Physical Requirements: Must be able to stand for up to 4 hours at a time and lift up to 25 pounds occasionally with proper technique and support. Must have basic manual dexterity for safe food preparation, including knife handling and operating standard kitchen equipment with proper training. Must be able to work in a kitchen environment with varying temperatures and move safely on potentially wet surfaces. Must be able to effectively communicate with team members and guests, including reading recipes, menus, and safety instructions. Job Specifications: Terms of employment: Temporary, Full-time, non-exempt position Reports to: Manager, Sanctuary Cafe Location: Watkins Glen, NY Pay: $15.50 per hour Accommodations: Communal housing on sanctuary premises provided and preferred, but not required. Each intern is provided with their own bedroom and a shared bathroom. Companion animals are not permitted. Benefits: Eligibility to participate in Farm Sanctuary's medical insurance plan starting the first day of the second month of the internship Additional Specifications: This position requires a commitment from June/July-November. Valid driver's license preferred. Farm Sanctuary is committed to a diverse, equitable, and inclusive workplace where all employees are respected, valued, and feel a sense of belonging. We work hard to provide equal opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type. We take our duty seriously to protect employees with regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. We believe that our prioritization of diversity, equity, and inclusion is a strength and essential to achieving our mission. A diverse workforce brings many perspectives, ideas, and experiences, leading to more creative and effective solutions to our complex issues. By embracing diversity and creating an inclusive environment, we foster a culture of belonging where innovation and growth can thrive. We are dedicated to promoting diversity, equity, and inclusion in all aspects of our organization, including hiring and recruitment practices, employee development and training, and interactions with the communities we serve. We believe that diversity, equity, and inclusion are core components in fulfilling our mission of rescuing and protecting farmed animals from cruelty, and we are committed to creating a culture of respect, civility, and compassion for all. The job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required for this position. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice. Any photos or videos taken in the scope of employment and/or related to Farm Sanctuary are considered work product and intellectual property of Farm Sanctuary. Our Process: Stage 1: 30-minute virtual interview with a member of the People and Culture Team Stage 2: Virtual Interview with Hiring Manager Stage 3: Reference checks Stage 4: Job offer

The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Job Responsibilities • Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks • Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. • Cooks and prepare a variety of food according to production guidelines and standardized recipes • Sets up workstation with all needed ingredients and equipment • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items • Safely utilizes a variety of utensils including knifes • Operates equipment such as ovens, stoves, slicers, mixers, etc. • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods • Arranges, garnishes, and portions food according to established guidelines • Properly stores food by adhering to food safety policies and procedures • Cleans and sanitizes work areas, equipment, and utensils • Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. • Adheres to Aramark safety policies and procedures including proper food safety and sanitation • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Cornell University's Statler Hotel has launched a search for an PM Banquet Cook S06 to join our Culinary Team. The Statler Hotel employees are a team of hospitality professionals who proudly lead the premiere collegiate lifestyle hotel, welcoming the world to the cherished gathering place for those who love Cornell University. We challenge thinking, while connecting and cultivating people. Our actions are driven by a collective aspiration to build a culture of collaboration, celebration and excellence. Our mission is to provide uniquely crafted experiences through personalized connections that will inspire future leaders who will change the world of hospitality. Your role as an SO6 PM Banquet Cook: As a member of the Statler Hotel's Culinary Team, the PM Banquet Cook is responsible for: The execution and completion of the daily prep list for All Banquet functions as well as Banfi buffet. Fabricate proteins, cut vegetables, and check pars of items against the prep list. Prepare menu items from standardize recipes. Preparing items with speed and accuracy to execute daily events and BEOs. Monitoring temperatures of all prepared foods and record them as required. Providing functional supervision and training for student cooks. Working closely with the front of house to solve problems and make sure the guests are getting a quality experience. Supporting other team members and departments (pastry, the Banfi line) when needed. Works breakfast and lunch on the line when needed (Pantry or Saute/Grill). Maintain efficient time management and productivity during slow periods throughout the shift. Cleaning the kitchen and store all food after each period of service or when needed or directed to by supervisor. Filling out prep lists, closing the shift while adhering to operating standards. Work with Sous Chefs to ensure, when family meal is needed it is executed, and maintained throughout shift. Maintaining a positive and professional approach with coworkers and customers. Reporting to the Sous Chef/Manager. We are a 4-diamond hotel, and our goal is to provide the highest quality experience for our guests at The Statler Hotel. Required Qualifications: High School Diploma or equivalent required 2-3 years of experience cooking in a restaurant, hotel, or resort Understanding of cooking methods and procedures, and knife handling skills Ability to perform tasks with accuracy, speed, and attention to detail Ability to read and follow cooking directions Ability to remain calm in a fast-paced environment Must be organized and self-motivated Must be able to stand, bend, stretch, and lift, and carry heavy materials Preferred Qualifications: A degree from an accredited College or University with a focus on Culinary Arts Rewards & Benefits: As a Statler Hotel employee, you uniquely reap the benefits of working for Cornell University, a nationally ranked Ivy League institution. Cornell has been recognized as an award-winning workplace for our health, wellbeing, sustainability and diversity initiatives. Cornell provides a wide array of great benefits which include: Health Care - Several excellent plan options for medical, dental, prescription drug, and vision care coverage. Generous Paid Time Off & Leave Provisions- This includes 3-4 weeks of vacation time, 13 holidays (including end of year winter break through New Year's Day), health and personal time, and parental leave. Retirement Plans - Employees are eligible for the 403(b) Cornell University Retirement Plan (CURP) which offers superior retirement savings benefits. Education - Options include the Employee Degree Program where you can earn a degree, taking classes to enrich your career skills, New York's 529 College Savings Program, and Cornell Children's Tuition Scholarship. Wellbeing - Working in a university setting gives you access to our athletic facilities and a plethora of wellness programs, NCAA sporting events, music, art and theater, lectures and other presentations and events. To explore the full range of Cornell Employee Benefits further follow the link: Cornell Benefits. The Statler Hotel & The Nolan School of Hotel Administration: Located in the heart of a vibrant Ivy League campus, the Statler Hotel is part of Cornell University's Nolan School of Hotel Administration and is the gateway to Cornell University for many visitors. Inspired by curiosity, the humble spirit of Upstate New York, and the scenic beauty of the Finger Lakes region, the Hotel has earned the dual distinction as the area's only AAA Four Diamond Award-winning property and the Ivy League's only "teaching hotel." With 153 rooms, the Statler Hotel is a full-service property with a conference center, four restaurants and over 16,000 square feet of meeting and banquet facilities. The Cornell Peter & Stephanie Nolan School of Hotel Administration is the premier school for hospitality education in the world. As an integral part of the Cornell SC Johnson College of Business, the school is leading the world in teaching and researching the business of hospitality-marketing, finance, real estate, operations, and more, all applied to the world's largest and most exciting industry. Top faculty, industry leaders, alumni, and students work together to generate new knowledge for the hospitality industry and form the premier network that shapes the industry every day. Join Us & Apply Today! This position is full-time, based in Ithaca, NY, and is eligible for benefits. If interested in applying, we welcome you to include a cover letter and resume with your application to highlight your interest and experience for the position. No sponsorship for a work visa available for this position. Cornell University embraces diversity and seeks candidates who will contribute to a climate that supports students, faculty and staff of all identities and backgrounds. We strongly encourage individuals from underrepresented and/or marginalized identities to apply. University Job Title: Cook S06 Job Family: United Auto Workers Level: S06 Pay Rate Type: Hourly Pay Range: Refer to Union Pay Rates Link Below Remote Option Availability: Onsite Company: Endowed Contact Name: Lisa Rhoads Job Titles and Pay Ranges: Non-Union Positions Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria: Prior relevant work or industry experience Education level to the extent education is relevant to the position Unique applicable skills Academic Discipline To learn more about Cornell's non-union staff job titles and pay ranges, see Career Navigator. Union Positions The hiring rate of pay for the successful candidate will be determined in accordance with the rates in the respective collective bargaining agreement. To learn more about Cornell's union wages, see Union Pay Rates. Current Employees: If you currently work at Cornell University, please exit this website and log in to Workday using your Net ID and password. Select the Career icon on your Home dashboard to view jobs at Cornell. Online Submission Guidelines: Most positions at Cornell will require you to apply online and submit both a resume/CV and cover letter. You can upload documents either by “dragging and dropping” them into the dropbox or by using the “upload” icon on the application page. For more detailed instructions on how to apply to a job at Cornell, visit How We Hire on the HR website. Employment Assistance: For general questions about the position or the application process, please contact the Recruiter listed in the job posting or email ********************. If you require an accommodation for a disability in order to complete an employment application or to participate in the recruiting process, you are encouraged to contact Cornell University's Office of Institutional Equity and Title IX at voice **************, or email at ******************. Applicants that do not have internet access are encouraged to visit your local library, or local Department of Labor. You may also request an appointment to use a dedicated workstation in the Office of Talent Attraction and Recruitment, at the Ithaca campus, by emailing ********************. Notice to Applicants: Please read the required Notice to Applicants statement by clicking here. This notice contains important information about applying for a position at Cornell as well as some of your rights and responsibilities as an applicant. EEEO Statement: Cornell University's history of diversity and inclusion encourages all students, faculty and staff to support a diverse and inclusive university in which to work, study, teach, research and serve. No person shall be denied employment on the basis of any legally protected status or subjected to prohibited discrimination involving, but not limited to, such factors as race, ethnic or national origin, citizenship and immigration status, color, sex, pregnancy or pregnancy-related conditions, age, creed, religion, actual or perceived disability (including persons associated with such a person), arrest and/or conviction record, military or veteran status, sexual orientation, gender expression and/or identity, an individual's genetic information, domestic violence victim status, familial status, marital status, or any other characteristic protected by applicable federal, state, or local law. Cornell University embraces diversity and seeks candidates who will contribute to a climate that supports students, faculty, and staff of all identities and backgrounds. We strongly encourage individuals from underrepresented and/or marginalized identities to apply. Qualified protected veterans as defined in the Vietnam Era Veterans' Readjustment Assistance Act (VEVRRA) and qualified disabled individuals with disabilities under Section 503 of the Rehabilitation Act have rights in the application process and in employment under federal law. We also recognize a lawful preference in employment practices for Native Americans living on or near Indian reservations in accordance with applicable law. 2024-11-15

The Chef is a ‘meal creator’. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Supervise kitchen staff in the proper preparation of menu items Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed Give instructions to cooking personnel in fine points of cooking Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ensure food safety procedures are executed according to policy and health/sanitation regulations Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Two years of progressive and relevant experience BENEFITS Advancement Opportunities Food Discount

Sodexo Corporate Services is looking for a Executive Chef 2 to join our team at Chobani Manufacturing site in New Berlin NY! The current food landscape consists of 1 corporate cafe that serves Breakfast and Lunch, Micro-Market and Catering Operations. The Executive Chef 2 will be the lead culinary on site. Incentives Predominately a M-F schedule 6am to 4pm What You'll Do Menu Planning Ordering Inventory Hands on 80% of the time leading and developing a team of 10 hourly employees with the General Manager Catering production Food and labor cost Haccp Ensuring quality and presentation 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 Strong culinary skills financial acumen able to control cost creativity strong communication 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.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Lead Cook is responsible for preparing foods to be served to guests throughout the venue, while also providing direction and guidance to other culinary and kitchen team members. The Lead Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. This role has a hourly wage of $18 to $22. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until May 9, 2025. About the Venue Mirabito Stadium Responsibilities Responsibility: * Responsible for providing high quality, fresh food products in a timely manner for delivery to guests * Prepares hot and cold foods following company recipes and portioning requirements * Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. * Responsible for reporting any maintenance required for kitchen equipment * Maintains sanitation, health and safety standards in work areas * Responsible for observing and testing foods to ensure proper cooking * Responsible for portioning, arranging and garnishing food plates for delivery to guests * Responsible for consulting with Executive Chef, Sous Chef to plan menus and estimate expected food consumption * Must show demonstrated ability to meet the company standard for excellent attendance Qualifications * Minimum 3 years previous culinary experience working in a high-volume food and beverage operation * Previous supervisory experience (preferred) * Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. * Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. * Ability to speak, read and write in English * Ability to work well in a team-oriented, fast-paced, event-driven environment * Possess valid food handling certificate if required by state and federal regulations Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.