Chef Jobs in Uwchlan, PA

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: * Greets and welcomes guests within 15 minutes of their teppan order(s). * Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. * Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. * Responds promptly and courteously to guest requests * Asks guests for cooking preference, as applicable, and follows guest instructions. * Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). * Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. * Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). * Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. * Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. * Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. * Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. * Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. * Adheres to Company guidelines on alcoholic beverage service. * Presents a clean and neat appearance and uses a courteous manner with all guests. * Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. * Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. * Performs other duties as assigned by a supervisor. Education/Experience: * Must have a High School diploma or GED. * Must be able to successfully pass Benihana chef training program * Previous experience as chef or cook highly desirable Here are some of the sizzling benefits of working for us: * Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. * Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. * Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. * Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!*

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

INENT Inc. focuses on understanding, addressing and resolving Talent Acquisition, Engagement and Management needs. The core team has over many years of experience in a variety of industries and management disciplines. We serve our clients with the highest level of service standards, never compromising our integrity and commitment to excellence. The products and services are targeted at niche markets in information technology, health care, Financial Services, government, education and other industries. Job Description Job Title: Chef / IaaS Engineer Location: Wilmington, DE Duration: 12 + Months F2F required after telephonic. First 3 to 6 months I would need you onsite but then it can do a lot of remote work They are building a private cloud which some of their clients can access ll need CHEF experience Client is starting a journey to reconfigure it's infrastructure to massively scale beyond the current levels. To do this, a complete modernizing and re-envisioning of the existing service oriented infrastructure is necessary. Key architecture features of the new architecture include: • Leveraging the CQRS pattern to allow clean separation of bounded contexts and significant scaling improvements vs a traditional architecture. • Movement of the entire stack to a private cloud using OpenStack and Chef. • Cloud friendly monitoring including Appdynamics, Logstash, Spring Actuator and Nagios • Using event driven architecture to allow disparate systems to communicate in real-time without knowing about one another. o Event sourcing to ensure no event or data is ever lost. • Modern Hadoop and Spark based data warehouse. • Modern frameworks like Spring Boot/Integration/Batch, Axon, AngularJS, RabbitMQ, Hystrix and many more. • Everything Mobile first. Must Haves • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Qualifications Must Have • Iaas platform expert • Chef • Ubuntu / RHEL, Networks (Neutron, Nuage), security • Strong Test Driven Development, Continuous Delivery, Pair programming • Experience with Systems Integration Additional Information Thanks & Regards Bhavani INENT INC *************************** ************ * 127

Restaurant Associates Senior Sous Chef Pay G13 Reports To: Executive Chef Salary: $63,000 - $68,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events * Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: * A.O.S. Degree in Culinary Arts or culinary certificate and required experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in patient satisfaction programs/activities * ServSafe certified - highly desirable Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1417532 Restaurant Associates Michael Abbey [[req_classification]]

Job Details West Chester , PADescription West Chester Hotel, LLC, operated by Onix Hospitality and Big Fish Restaurant Group, is hiring for the all new West Chester Seafood Kitchen! West Chester Seafood Kitchen rewards it's employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care. Responsibilities and Duties The Sushi Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. The Sushi Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate the team, and is an exemplary communicator. Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas When Executive Chef is not present, responsible for upholding all systems and processes daily Communicate with the General Manager to determine labor and sales forecast for upcoming weeks Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations Communicate any Commissary issues/suggestions to the Commissary Manager Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment Qualifications At least 2 years of prior kitchen/culinary experience required Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends ServSafe certified Willingness to work a flexible schedule that includes day, night and weekend hours Exhibit a sense of urgency Excited to work in a team environment and motivate others Neat, clean and professional appearance

Job Details JAM Shop - Lansdowne, PAPlant-Forward Sous Chef (Full-Time) Are you passionate about bold, plant-forward, sustainability-minded cuisine and crafting unforgettable dining experiences? Do you thrive in fast-paced kitchens and love creating beautiful, sustainable dishes that push culinary boundaries? Jeffrey A. Miller Hospitality Group (JAM Hospitality) is hiring a Sous Chef for our “Chickpea” division - our plant-based catering concept that brings flavor-driven, sustainable cuisine to weddings and special events across the Tri-State area. As a key player on our Culinary Development Team, you'll collaborate closely with our Director of Culinary Development to design innovative, scalable, and sustainable plant-based dishes for high-end off-premise catering. Watch why JAM Hospitality is a great place to work! Explore our company What You'll Do Menu & Recipe Development Collaborate with the Director of Culinary Development (DoCD) to design exciting, innovative plant-forward menus for various events, including weddings, corporate galas, casual buffets, and others. Design and test unique plant-forward menus for weddings, galas, and casual buffets. Research culinary trends and develop original, scalable recipes using seasonal, sustainable ingredients. Collaborate with purchasing to source high-quality, local produce and pantry items. Create clear documentation for new dishes and procedures. Kitchen & Event Leadership Work in our Lansdowne commissary (Tues-Thurs) prepping and refining menu items. Serve as a lead chef at 1-2 weekend events (Fri-Sun), executing beautifully plated plant-forward dishes. Train and guide culinary staff on plant-based techniques and event execution. Drive JAM's box truck to venues (no CDL required-we'll train you!). Sustainability & Innovation Minimize waste, maximize impact - every dish should reflect thoughtful sourcing and preparation. Ensure all offerings meet JAM's culinary standards and support our mission to elevate plant-forward cuisine. Qualifications Culinary Arts or Culinology degree preferred. 6+ years of kitchen experience, with a strong emphasis on vegan/vegetarian cooking. Strong leadership, communication, and project management skills. Ability to taste and test all kinds of food (except in cases of documented food allergies). ServSafe certified or ability to obtain within 90 days. Flexibility to work nights, weekends, and holidays. Valid Driver's License and comfort driving a box truck (training provided). A collaborative spirit that embraces our company values: Teamwork, Growth, Integrity, Sustainability, Quality, and Humor. Why Join Us Salary: $60,000-$80,000 annually Perks: Provided meals, gratuities, performance bonuses Opportunities: Join a creative team shaping the future of plant-forward catering Ready to Cook Up Something New? Apply now and be part of a team where creativity, sustainability, and culinary excellence come together to make events truly unforgettable.

Full-time Description Normandy Farm Hotel & Conference Center is seeking a qualified individual who is interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. This is a full-time position to include a full benefits package Medical, Dental, Vision, STD, LTD, Paid time off, life insurance and 401k match. Must have open availability to work any given day of the week to include weekends and holidays. Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products Responsible for the daily production of all banquet food. Support in the preparation and design of food items Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations Must have a genuine desire to lead the team in producing high quality products in a number of different concepts Must have moderate comprehension and literacy to read and understand all BEO's Maintain sufficient supplies of food and equipment Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation Work closely with the management concerning special arrangements Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance Requirements 2+ years of experience as a Sous Chef Must be authorized to work in the United States Must speak English Requires supervision/management skills Ability to successfully coordinate staff and resources in a high volume, time sensitive environment Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work Must be able to work with and understand financial information and data, and basic arithmetic functions Employment is subject to pre-employment drug screening and a background check. Requires oral and written communication skills

**Work for a company that cares for its people and offers opportunities for personal growth.** Sodexo Senior Living is seeking an **Executive Chef 2** for Garden Spot Village, a beautiful and growing upscale continuing care retirement community in **New Holland, Pennsylvania** . The organization is faith-based and emphasizes relationships and community. This Executive Chef supports the Central Kitchen and is responsible for providing meals and services for independent living residents, including various dining areas such as the Terrace Dining Room, Creamery, Bistro, and catering. Will report to the General Manager and manage a culinary team of 10. The typical schedule is from 8:00 AM to 5:30 PM, with every other weekend coverage. Special events may require schedule adjustments. **What You'll Do** + oversee the daily operations of the central kitchen serving our independent living residents 3 meals a day; + menu planning and food ordering and inventory; + ensure Sodexo Culinary Standards including recipe compliance and food quality; + be hands-on and have the ability and willingness to develop and train employees; and + has 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** + prior culinary experience with country clubs, restaurants and / or retirement living dining; + experience supervising and training a culinary team with exceptional human resource and supervisory skill set; + a good financial acumen and strong computer skills; + an enthusiasm for working with a diverse set of people, are confident and warm; + a positive approach to tasks with a can-do attitude and impeccable attention to detail. **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-PA-NEW HOLLAND_ **System ID** _979644_ **Category** _Culinary_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _SENIOR LIVING_ _On-Site_

AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured!

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers an exceptional cooking class experience at every class using recipes and game plans provided.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.Seeks opportunities to increase cooking class and retail sales.Records time worked, accurately and according to SLT policy.Anticipates and solves problems by taking decisive action, follows up with Resident Chef.Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS:Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS:1-2 Years kitchen operations experience.Culinary degree in Pastry or equivalent experience considered in lieu of degree.Demonstrated successful teaching and training experience.Valid Food Handlers and/or Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Proven ability to drive sales and motivate teams.Proven communication skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Not Your Average Joe's is hiring a Sous Chef! As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the Executive Chef, you will oversee all kitchen hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a focused, hardworking, team oriented Chef with a strong background in cooking, organization and leadership. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Interviews, trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Go Fish Bowl, Llc in Sinking Spring, PA is looking for one sous chef to join our 15 person strong team. We are located on 301 S. Hull St. Our ideal candidate is self-driven, motivated, and reliable. Brief Job Description Be the main assistant to our Executive Chef Design menus that enhance customers' culinary experience while keeping up high quality. Submit cost proposals for menu items. Create and test new menus. Provide feedback regarding the food quality of large bulk purchases. Ensure that all food preparation is in accordance with regulatory guidelines. Design standardized food presentation guidelines for each dish. Monitor inventory levels of commonly used items. Look for ways to reduce spoilage of infrequently used items. Hire, train, and manage staff regularly. Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Returning UsersLog Back In Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a talented and driven Executive Chef to lead culinary operations at a Corporate Services account within our Global Strategic Account portfolio in King of Prussia, PA. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. This is an exciting opportunity for a high-level culinary professional with strong front- and back-of-house skills, excellent financial acumen, and a passion for innovation. The selected candidate will oversee the main cafeteria (which functions as a commissary kitchen for an additional onsite unit), managing retail dining, catering services, and micro market operations. What You'll Do * Hands on, lead daily food production, including planning, preparation, and quality control * Ensure compliance with Sodexo Culinary Standards and recipes * Manage food costs, inventory, and vendor relationships * Develop creative, high-quality menus that meet client and customer expectations * Train, mentor, and supervise a team of 10 frontline Sodexo employees * Oversee catering functions, special events, and multi-site food service support * Drive customer satisfaction and continuously elevate the dining experience 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 foundation and passion for staying ahead of culinary trends * Experience in both FOH and BOH operations * Proven leadership and team development skills * Financial savvy and experience managing food costs and budgets * Ability to thrive in a high-volume, multi-site environment * Experience with Sodexo Food Management Systems (FMS) is a plus 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 - 1 year 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!

Job Details Harvest Collegeville - Collegeville, PA Full TimeDescription Together We Grow: Harvest Seasonal Grill is looking for experienced Executive Chefs to join our team! Harvest was founded on the mission of helping to create a brighter tomorrow. Our company culture of looking towards the future with optimism and opportunity has never been more important than in the challenging times that we have endured. Thankfully, through the loyalty of our patrons and the incredible dedication of our teams, Harvest's future is filled with abundance, possibility, and excitement. As we look to the new dawn on the horizon, we are searching for passionate & talented individuals to join us as we enter our next phase of growth. From creative culinary artisans innovating our seasonally-changing menu to service-centric superstars who will share our farm-to-table for everyone philosophy with guests, we know Harvest's teams are what will make that brighter tomorrow a reality, today. We're looking for highly motivated, experienced Executive Chefs who will thrive in a fast-paced, team-oriented environment. Our team is seeking the "best of the best" in the industry as we continue to grow rapidly, with advancement opportunities available. This is a great chance to be part of an awesome team that you can be proud of and truly enjoy, day in and day out! Benefits of working for Harvest: 401k with Company Match up to 4% Match and 100% vested once eligible Medical, Dental, and Vision Benefits Harvest Scholarship Program Employee Referral Program Flexible Schedule Growth and Development Opportunities Eco-conscious Company Seasonally-changing Menu Competitive Pay

West Reading Motor Club in West Reading, PA is looking for one executive chef to join our team. Our ideal candidate is attentive, ambitious, and hard-working. Benefits 401K Medical Insurance Job Description We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment We are looking forward to receiving your application. Thank you.

To prepare food orders for the restaurant and to assure the smooth operation of the kitchen by performing the following duties: • Prepares all food items prior to and during meal time periods according to written food orders. • Prepares, slices and chops meat, cheese and other food products. • Communicates with servers in a professional manner. • Orders food and other related items as needed. • Ensures kitchen appliances and equipment have been cleaned and turned off at the end of each work day. • Maintains work areas in a sanitized and orderly manner in compliance with state health and safety regulations. • Maintains food product inventory. • Reports any health and/or safety concerns/violations to management. • Performs other related duties as assigned.

We are looking for a well rounded and experienced working chef or sous chef with high volume restaurant experience, who is creative, organized and communicates well. We need someone who is energetic and execute dishes quickly without sacrificing presentation. We embrace creativity and passion for food. You must have a great palate and some knowledge of Mediterranean cuisine. Many of those working in our kitchen have been with us for 18 or more years. Arpeggio is a well regarded fast paced BYOB with a large and interesting menu and have been in business for over 25 years. Our mission includes creating a happy and comfortable environment for both staff and guests. The hours would be 5 days a week from 50-60 hours: Excellent salary based on experience and hours worked. Please include references and a resume. Job Duties Improving kitchen organization Food rotation Expediting Maintaining health department standards in both storage and preparation of food Developing cost efficient specials Providing food descriptions for menus Ordering Helping improve kitchen productivity Benefits Health insurance plan (blue cross blue shield plan available)

Job Details Downingtown Country Club - Downingtown, PA Full Time $65000.00 - $75000.00 Salary/year Kitchen StaffSous Chef Ron Jaworski's Downingtown Country Club is one of the Premier Golf and Wedding Properties in Chester County and we are looking for a creative and motivated Sous Chef to join our talented culinary team. In this position, you will be responsible for overseeing our Seven Tap Tavern, our casual pub style restaurant that caters to our club members, golf clients, and general public. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. About Us: Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces. What We Offer: Opportunities for Growth with the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Health, Dental, and Vision Insurance What We Are Looking For: Friendly and positive attitude Communication and conversational skills Ability to multitask and prioritize many requests Attention to detail Enthusiasm working in a team Ability to work in a fast-paced environment Knowledge of food and beverage preparations Willing to work flexible schedules Job Summary (Essential Functions): Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production and service for ala carte dining. Assist with banquet events and other functions at the Club as necessary. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Develops menus, specifications and recipes. Monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Duties and Responsibilities Assumes complete charge of the culinary programs in the absence of the Executive Chef. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. Consistently maintains standards of quality, presentation and flavor of foods. Personally works in any station as assigned by the Executive Chef. Consults with FOH management and dining service personnel regarding specials, and menu items. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. HR Management Assists Executive Chef with supervision and training of employees on sanitation, safety, food production, and execution. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises, trains and evaluates kitchen personnel. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Motivate staff to be the best they can be. Establish wage rates along with the Executive Chef and GM. Discipline and/or terminate F&B employees according to Ron Jaworski Golf policy and procedures. Financial Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Helps plan energy conservation procedures in the kitchen. Review daily or meal-period revenue analyses and item sold reports from point of sale (POS) systems used in the Tavern and outlets to determine if changes are warranted. Adhere and maintain all budgeted F&B numbers Other Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Consults with Executive Chef and Food and Beverage Manager regarding inventory of dining items including china, and food presentation items and helps ensure that they are properly stored and accounted for. Work with Executive Chef to update, review and print weekly menu changes and specials. Provide General Manager, Chef, Accounting, or other RJG representatives with timely reports when requested. Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Attends scheduled staff and BEO meetings. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Ensure kitchen areas and outlets are managed in compliance with Federal, State, and Local safety regulations. Maintain a favorable working relationship with all other RJG properties and company employees to promote a cooperative and harmonious working climate. May serve as club's opening and closing manager or manager on duty. At all times, present a favorable image of Ron Jaworski Golf and Ron Jaworski Weddings. Always think of “The Next Big Idea” to bring new ideas and customers to the Downingtown Country Club. Licenses and Special Permits Food safety certification Required Education and/or Experience: • High school diploma or GED • A four-year college degree in Hospitality is preferred. • Three years of restaurant supervisory experience Physical Demands and Work Environment: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment Must be willing to work 40+ hours - including nights and weekends. Doing whatever it takes to get the job done. Must be able to work in a fast-paced environment. Must be neat, courteous, and possess a professional appearance at all times. Must have good communication skills. Must Live 212!