Chef Jobs in Wappinger, NY

Replies within 24 hours Benefits: 401(k) Bonus based on performance Company parties Competitive salary Employee discounts Free food & snacks Paid time off DescriptionExit 4 Food Hall is the only food hall in Westchester with 9 food stations. If you have a passion for food this might be a great place to show your talent. We are open 7 days per weeks.Chef goals: Learn restaurant 365, including ordering, hiring, scheduling, recipes. Finalize all recipes and import into 365 Work on systems with owner to connect everything to get a daily, weekly and end of the month snapshot of the operation. Work on menu to add and delete items that will increase business and profits Food cost of 27 percent Manage kitchen efficiency, safety and cleanliness Communicate well and be respected by staff Train staff to become better at their jobs Looking for a person that has vision to change the future of food and bring Exit 4 to a new level of success. If you are passionate about food and people and are looking for a great challenge, please apply. Compensation: $60,000.00 - $100,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We believe that positive change can only come from caring for customers, employees, quality ingredients, and our community. We are passionate about hospitality and food. We use the freshest local ingredients available in our market to produce safe, nutritious food that tastes incredible. It is a food hall experience of food and hospitality among 8 stations for eat-in full-service or delivered to our customers door. If you are interested in joining us, please look at our open positions using the filters.

We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality and The Heartwood at Vassar, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Pay range $95,000 to $110,000 per year. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service – deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills – ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion – appropriately handle confidential and sensitive information Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs Composure – ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude – proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Are you a chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done? We are OPENING SOON! The restaurant will feature two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk. We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction. The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads. Chef Responsibilities include but not limited to: Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food. • Maintaining organization of food storage, meet sanitation and cleanliness standards. • Enforce kitchen schedule to meet goals. • Enforce cleaning schedule for kitchen and storage areas. • Lead Line from cooking station when needed. • Attend weekly management meetings. Chef Supervisory Responsibilities: • Assign work to team members • Assist Operation Manager with evaluating performance of team members • Enforce policies and assist with employee discipline process • Train team members. • Hiring of team members. • Oversee food quality and consistency. • Maintaining, caring for and preserving equipment. • Ensure safety and sanitation. chef Day to Day Operations: Lead food prep and production. Review that all stations have proper setup with proper standard of quality food. Oversee cleanliness and proper organization of all stations and storage areas. Ensure that all food has been properly rotated in all stations and storage areas. Assist with catering needs. Investigate any customer complaints in order to make sure issue does not reoccur. Apply with insight of cooking style and why you would be a good fit Chef Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

Job Details Armonk - Armonk, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Filed Club is seeking a full time year-round Chef de Cuisine to join the Food and Beverage Culinary Department. The Chef de Cuisine will assist with overseeing and the day to day running of the Silo Ridge Culinary department working closely with the Culinary Director and Food and Beverage Service. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement. Hire and train staff to prepare and execute all food production for all club outlets. Creates and follows departmental budgets to minimize labor, operational and food costs. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Continually strives to raise the standards of food quality levels and sanitation standards. Assists in the developing standardized recipes, signature items and portion control. Implements and monitors food tracking systems. Works with Culinary Director in the planning of menus that creatively enhance dining outlets and cater to members' needs. Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period). Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner. Submits regularly for review the weekly and end of the month reports. Regularly attends weekly manager's meetings. Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development. Ensure high level of food safety management system including HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Qualifications Culinary Degree or pedigree. At least 7 years of progressive culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Knowledge of F&B operational requirements. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $100,00.00 annually + Bonus Medical, Dental, and Vision Benefits 401k Contribution Paid Sick Time and Paid Holidays Cell phone reimbursement monthly Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: https://siloridge.com/ Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. #LI-MM1

div class="col col-xs-7 description" id="job-description" pb FIND YOUR FIRE!/b/ppi At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone./i/ppem With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training, and promotion within, giving you a path to pursue your future career goals. /em/pp--------------------/ppb DESCRIPTION AND RESPONSIBILITIESbr/br/As a Sous Chef, your responsibilities include.../b/pulli Collaborate with the Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking, and plating. Ensure compliance with established recipes, quality standards, and health regulations./lili Oversee and participate in preparing ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste./lili Assist with the development of new and innovative, quality food items to meet market and guest expectations./lili Oversee food preparation and production for catering packages./lili Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests./lili Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company./lili Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues./lili Supervise and inspect all preparation and cooking equipment regularly to ensure they are kept clean, sanitary, and in perfect operating order./lili Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs./lili Managing daily requirements, functions, and last-minute events./lili Responsible for training and mentoring junior kitchen staff./lili Works closely with the front-of-house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions./lili Promote and maintain good working relationships throughout the entire kitchen staff./lili Ensures management style and working methods are in line with the Sallys' core values./lili Establish, maintain, and enforce consistent high-performance standards./li/ulp The Sous Chef reports directly to the Kitchen Manager. /pp--------------------/ppb JOB REQUIREMENTS:/b /pullistrong Technical/strong: Thorough knowledge of Food Safety systems and procedures. Food prep amp; knife skills/lilistrong Language/strong: English, Basic Spanish (preferred but not required)/lilistrong Experience /strongulli High school or GED equivalent/lili Formal culinary training (preferred but not required)/lili Minimum 1 year in a leadership role within a full-service restaurant kitchen/li/ul/lilistrong Certifications:/strong ServeSafe Certified/lilistrong Work Environment:/strong This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs./lilistrong Details:/strong Full Time, In-Person, Day, Evening amp; Weekend availability/li/ulp--------------------/ppstrong SALARY amp; BENEFITS/strong/pulli Starting at $60,000 annually depending on experience, plus bonus/lili Dental Insurance/lili Employee discount/lili Health Insurance/lili Paid time off/lili Short-term Disability/lili Long-Term Disability/lili Group Life/lili Sick Time amp; Vacation Time or Paid time off/li/ulp--------------------/pp/pp--------------------br/bSALLY'S CORE VALUES/bbr/bObsession for Apizza: /bTrue passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.br/bCommitment to Our Guests: /bDemonstrate warmth and care while creating memorable moments of hospitality for all guests.br/bStrength of Character: /bTake pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.br/bWe Are Hungry: /bWe are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.br/--------------------br/iPre-employment Background Check, Drug Screen, and References are required./i/pp IND160/p /div

Assists Exec Chef and is responsible for daily oversight of the culinary operation for the property. Will supervise and coordinate the production of buffets, a la carte, banquets, pastry, and any other special functions. Essential Functions Assume operational responsibility of culinary division in absence of the Executive Chef. Assists the Executive Chef with departmental human resource functions. Maintains a clean and sanitary environment, ensuring compliance with all local and state codes. Supervise and participate in the activities of all outlet and banquet kitchens, including all food preparation and ware washing. Coordinates the activities of all kitchens with all operating departments to ensure the overall success of the conference center. Writes menus for buffets, a la carte, banquets, and other functions. Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff. Reviews daily agenda sheets. Establishes specific objectives for culinary staff. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Prepares and provides required reports to the Executive Chef. Understand and assist with maintaining budgeted Food and labor COS. Mentor and train staff on new recipes, menus, production systems and sanitation standards. Assist Chef in Food /Menu Development with knowledge in Seasonal items, Food Trends and Versed in Ethnicity Cooking I.e., American, Italian, Asian. Latin etc., High Standards in Goals of Menu. Mindful of Food Cost, Rotation and Validate Expiration of Products, report and Return Food Products that are not acceptable for Consumption upon delivery and Stocking. Assist Chef with Labor Control thru Punch in Punch Outs and Enforcing Breaks. Schedule for BEO's Pop Ups, Customer counts, Proactive with PTO's, Sick and Vacations which reflects Labor and Scheduling. Sanitation, maintain a high standard of Cleanliness thru out the Kitchen Operation, report any Malfunctions with Kitchen Equipment, organize all equipment, and always keep floors safe and clean and dry, walk ins Grocery, produce, meat fish produce, frozen goods in organized and clean. SAFETY observation, first aid kit, emergency situations, hazardous Conditions, up to date with CPR, TIPS, Food Safety Certified NYS Assist in all Protocol of Human resource assignments to staff, i.e., Sexual Harassments, and all forms necessary to maintain employment with the Company. Position Requirements Minimum Knowledge: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Formal Education and Job-Related Experience: This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience. Culinary degree or ACF certification preferred: Three years supervisory experience required. License, Registration, and/or Certification Required: Serve Safe Certified.

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Chef De Cuisine- Marriott Stamford Hotel & Spa Job Description Job Category - Food & Beverage Location 243, Tresser Boulevard, Stamford, CT 06901 Schedule Full-Time Relocation - No Position Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service

Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria • Ensure: o Kitchen organization and cleanliness provide a safe environment for all employees and guests o Workplace Safety guidelines, policies, and SOPs are followed daily o Food Safety guidelines, policies, and SOPs are followed daily o HACCP guidelines, policies, and SOPs are followed daily o All internal audit guidelines, policies, and SOPs are followed daily o Guidelines, policies, and SOPs are followed daily Key Accountabilities • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided • Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed • Monitor and review HACCP logs • Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures • Support management team with taking monthly inventory • Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention • Attend all meetings of the day • Report all accidents and injuries in a timely manner • May perform other duties and responsibilities as assigned Food Programs • Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner • Follow Guckenheimer' s food standards guidelines • Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments • Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards • Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff • Train and supervise staff • Supervise proper uniform standards following the employee handbook and established account guidelines • Assist in staff reviews, coaching sessions, and disciplinary actions. • Ensure that all training standards are met and documented for direct hires Customer Service • Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions • Interact with customers and resolve customer complaints in a friendly and service-oriented manner. • Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial • Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels • Maintain and monitor labor with business forecasts and the budget • Ensure that food cost meets budgetary goals each week Retail • Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client • Supervise the proper presentation of food • Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served • Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment • Come to work properly dressed according to the dress code • Employee must be able to work under pressure and time deadlines during peak periods • Work in a standing position for long periods of time (up to 8 hours) • Reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds • Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: * Plan and direct food preparation and culinary activities * Modify menus or create new ones that meet quality standards * Estimate food requirements and food/labor costs * Supervise kitchen staff's activities * Oversee portion control and quantities of preparation to minimize waste * Arrange for equipment purchases and repairs * Recruit and manage kitchen staff * Rectify arising problems or complaints * Give prepared plates the "final touch" * Perform administrative duties * Comply with nutrition and sanitation regulations and safety standards * Maintain a positive and professional approach with coworkers and guests * Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience * Handle volume and stress with aplomb and finesse * Hold the standard of high-quality food above all else * Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate Skills: * Share the passion for food, wine and the guest experience * Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours * Excellent record of kitchen management * Ability to spot and resolve problems efficiently * Capable of delegating multiple tasks * Communication and leadership skills * Keep up with cooking trends and best practices * Working knowledge of various computer software programs Working Conditions * Be able to withstand the pressure and strain of working in close quarters * Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: * 8-years of experience * High volume restaurant experience is a plus

Grill and Banquet Chef . About Us: The Golf Club at Oxford Greens is seeking an EXPERIENCED Grill and Banquet Chef to join our kitchen. Our club offers a dynamic work environment catering to daily grill customers, large banquets, and various golf events. We are looking for a dedicated chef who is adaptable, has a strong work ethic, and excels in both slow and fast-paced settings. On a daily basis, the kitchen runs as a one-man operation. Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are usually available for banquet events. Schedule: The kitchen is open daily 11am-7pm, with varying hours on banquet and event days (2-3 banquet events per week, on average, May-September). The Grill & Banquet Chef is expected to work 6 days per week in-season. Compensation: $55,000+ based on experience. Medical Insurance is available. Responsibilities Daily Operations: - Prepare and cook food for daily customers with consistency and quality. - Operate all cooking equipment including ovens, fryers, grill and stove tops, sandwich and salad lines, etc... - Maintain an appealing and cost-effective menu. Banquet and Event Catering: - Plan, prepare, and cook meals for large banquets and events. - Collaborate with event coordinators to ensure smooth execution of catering services. Kitchen Management: - Order food supplies and manage inventory control. - Maintain a clean, organized, and safe kitchen environment. - Ensure compliance with food safety regulations at all times. - Execute club menu consistent with brand guidelines. Leadership and Training: - Lead, train, and supervise kitchen staff to ensure high performance and teamwork. - Foster a positive and efficient working atmosphere in the kitchen. How to Apply: Interested candidates are invited to submit their resume and a cover letter detailing their relevant experience and why they are a perfect fit for this role. An in-person interview and live cooking demonstration will be required. References and descriptive resume required. Requirements - Proven experience in a similar role, including grill cooking and banquet preparation. - Strong knowledge of food ordering, inventory control, and kitchen management. - Excellent culinary skills and attention to detail. - Ability to work in both slow and fast-paced environments. - Flexibility to work varied hours based on the event schedule. - Minimum commitment of 50 hours per week during the golf season. - A "no job is too small" attitude with the ability to adapt to changing demands. - Strong leadership and team management skills. - Food Safe Handling Certification required (Reimbursable) Work Environment: - Varied pace of work from day-to-day golf customer service to large tournament and banquet events. - Collaborative and supportive team environment. Working Conditions: - Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping. - The employee will be required regularly to reach with arms and hands - The employee occasionally will be required to lift up to 30lbs. - Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas - Specific vision abilities include close, distance, color, and peripheral vision, and depth perception - Noise level is moderate to loud - Work extended hours during golf and holiday Salary Description 55,000+ based on experience

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

Located in the idyllic town of Washington in Connecticut, Mayflower Inn & Spa is an exquisite country retreat, nestled in 58 acres of beautifully landscaped gardens and woodland. Just two hours' drive from New York City, it is renowned as one of northeast America's most distinguished luxury hideaways. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside. Job Description Step into the culinary spotlight as our Executive Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests. Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends. Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen. Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance. Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability. Qualifications Prior experience as a Chef de Cuisine or Executive Sous Chef. Minimum 5-8 years' culinary experience in established restaurants and/or catering companies. Experience in a luxury hotel, Michelin rated restaurant preferred. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Benefits: Employee discounts Flexible schedule Opportunity for advancement COCINERO DE RESTAURANTE Ubicación: NY - Nueva York Tipo de trabajo: Tiempo completo , Medio tiempo Pago: Desde $16.50 la Hora (Basado en experiencia) Ahora estamos contratando para el puesto de cocinero Parrilla Freidora Acabado Aplica en línea hoy Buscamos un cocinero con experiencia y que disfrute su trabajo para unirse a nuestro equipo. El candidato ideal para este puesto debe tener experiencia previa en la preparación de deliciosas hamburguesas y otra clase de comidas, disfruta trabajando en un ambiente de restaurante con bastante movimiento y es capaz de seguir instrucciones y de realizar múltiples acciones al mismo tiempo efectivamente. Si tiene experiencia en la industria de restaurantes y le apasiona la buena comida, envíenos una solicitud hoy mismo. Responsabilidades del cocinero Estarás entrenando en todas las estaciones de la cocina.Las responsabilidades de un miembro de BOH incluyen: Medir y mezclar los ingredientes para preparar algunos ingredientes del menu siguiendo las recetas. Colaborar con el jefe de la cocina y los cocineros para preparar comidas durante nuestro horario de comedor. Mantener inventarios de alimentos precisos. Almacenar adecuadamente los alimentos a las temperaturas adecuadas. Rotar los artículos de stock según los procedimientos establecidos (FIFO). Reabastecer las estaciones para los turnos posteriores. Asegurarse de que el área de preparación de alimentos y la cocina estén limpios y desinfectados durante y al final de su turno Cualificaciones laborales Preferiblemente 2 años o más de experiencia como cocinero. Capaz de leer tickets en inglés y seguir recetas y protocolos. Gran conocimiento de los procedimientos adecuados de manipulación de alimentos. Capaz de trabajar en equipo en un ambiente de cocina con bastante movimiento. BenefitsWe provide a competitive wage and package for our Team Members.Benefits included: Corporate Discount Programs Direct Deposit Digital Training Program Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $16.50 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. • We believe, love, serve, and eat organic and sustainable foods in our restaurants. • We believe in foods we can pronounce, no funny business here. • We know that fresh, vibrant, clean food served in a fun place can make the world smile. • We come together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that are enjoyed the way nature intended. From produce that is free of pesticides and GMOs, to poultry and eggs that aren't limited to cages, to proteins that are grass-fed and humanely raised, and drinks that are composed of natural flavors --- we are dedicated to great-tasting grub with no funny business. We are proud to serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Field Club is seeking a full time, year round Family Meal Chef to join the Food & Beverage - Culinary Department. In this role, you will be part of creating the Discovery Land Company experience for our fellow employees. Key Responsibilities Able to organize/follow prep lists and execute weekly menus while staying in the budget. Self-management is expected with foresight to execute autonomously. This roll may require the management of other personnel. Work closely with the Floor Steward, to keep kitchen areas clean and orderly. Responsible for the quality of all food items prepared in the kitchen. Constantly checks for taste, temperature and visual appeal. Makes sure that all dishes are uniform and that established portion sizes are adhered to as per specifications set out by the Executive Chef. Ensure all cooks work according to safe food handling standards. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Maintains all equipment located in the area supervised. Makes every attempt to prevent the damage of loss of any property. Immediately alerts the Executive Chef so action can be taken. Cooking indoors and outdoors as weather permits. Qualifications Preferably culinary arts degree or certificate 3-5 years of working experience Knowledge of ServSafe and safe food handling practices. Additional Requirements Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Benefits $ 25.00 USD/hour Medical, Dental, and Vision Benefits, on the 1st of the month after start 401k Contribution at 60 days Paid Sick Time and Paid Holidays Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: https://siloridge.com/ Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. #LI-MM1

Are you a sous chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done? The restaurant features two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk. We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction. The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads. Sous Chef Responsibilities include but not limited to: Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food. • Maintaining organization of food storage, meet sanitation and cleanliness standards. • Enforce kitchen schedule to meet goals. • Lead Line from cooking station when needed. • Attend weekly management meetings. Sous Chef Supervisory Responsibilities: • Assign work to team members • Assist Chef with evaluating performance of team members • Enforce policies and assist with employee discipline process • Train team members. • Hiring of team members. • Oversee food quality and consistency. • Maintaining, caring for and preserving equipment. • Ensure safety and sanitation. chef Day to Day Operations: Lead food prep and production. Review that all stations have proper setup with proper standard of quality food. Oversee cleanliness and proper organization of all stations and storage areas. Ensure that all food has been properly rotated in all stations and storage areas. Assist with catering needs. Investigate any customer complaints in order to make sure issue does not reoccur. Sous Chef Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Apply with insight of cooking style and why you would be a good fit

Job Details Bedford - Bedford, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Dental, and Vision Insurance Life Insurance Paid Time Off Profit Sharing