Executive Chef Jobs in Amherst, NY

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, and production of all culinary operations for the new Highmark Stadium while maintaining a high standard of culinary excellence. The Executive Chef will report directly to the General Manager. ESSENTIAL DUTES AND RESPONSIBILITIES * People and product focused, hands-on management of day-to-day operations of all catering kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. * Managing associates utilizing the culinary team through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. * Responsible for menu creation, costing, sourcing, and maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. * Prepare with the VP and Director of Finance annual budgets and ensure all fiscal responsibilities are met. * Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and purchasing. Maintain effective vendor relationships. * Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. * Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. * Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. * Assists in ensuring schedules are complete based on a forecast. * Must communicate and work closely with VP, Hospitality. * Cross-train those within the department while encouraging, reinforcing, and supporting your peers and team. * Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. * Performing additional related duties, tasks and responsibilities as required. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE * Minimum five (5) years as an executive chef in a high-volume or multi-unit food establishment. * Proven track record in improving kitchen efficiencies, quality, food, and labor costs. * Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. SKILLS AND ABILITIES * Must have excellent managerial, financial analysis, team building and communication skills/customer service. * Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. * Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. * Proficient on Microsoft Word, Excel, and PowerPoint. * Flexible to work extended hours due to business requirements including nights, weekends and holidays. * Open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Salary Range: $110,000-$115,000 Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at Highmark Stadium PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

About UMass Amherst The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued-and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. Job Summary The Chef de Cuisine is responsible for functional management of the production area of the Worcester Dining Commons dining including quality control, line presentation, and customer service. Responsibilities include food preparation, food purchasing, recipe and menu development, staff scheduling for events as well as culinary initiatives. This position is also responsible for the planning and implementation of special projects designated by the Executive Chef, Residential Dining and the Director of Operations, Residential Dining. Essential Functions Responsible for day-to-day functional culinary supervision of the Worcester Dining Commons and associated retail locations. Assures the unit complies with UMass Dining's mission to serve a variety of healthy world cuisine featuring local ingredients in the most sustainable and environmentally conscious manner. Duties include hands on production, training and functional supervision of unit chefs, head cooks, cooks and assistant cooks in all areas of production from just-in-time cooking to display cooking and preparing and presenting cold foods. Trains culinary staff in cooking and serving methods, portion control, presentation, waste reduction and plate presentation. Works with the unit management team for merchandising all food related events. Oversees the culinary operations of the Worcester Dining Commons location specials by working with the culinary staff in executing specialized event menus. Works with guest chefs' to assure proper menu execution. Works within the established operating food budget, accountable to the Director of Operations, Residential Dining for operation within budgetary constraints. Is responsible for the culinary financial metrics: food, labor, etc. of assigned dining locations. Assists in establishing strategic direction and sets operating policies. Works to develop program enhancements to increase customer satisfaction. Monitors the current industry market trends and applies these as needed to dining services. Assists the Dining Commons Associate Director in recruiting new staff and provides training and development for all production personnel. Provides functional supervision of 60-70 staff and input to the Dining Commons Associate Director concerning performance of these staff. Functional supervision of student staff during events. Assists the Dining Commons Associate Director in time and attendance using KRONOS time management system, Schedules production staff meetings and promotes good staff morale. Participates in the development of departmental goals and organizational structure; assists in the development and implementation of operating policies, systems and procedures. Assists the Dining Commons Associate Director in implementing and enforcing Standard Operating Procedures (SOP), Hazardous Analysis of Critical Control Points (HACCP) principles and food allergy programs. Communicates with the Dining Commons Associate Director and Executive Chef Residential Dining in advance of making changes to menus; creates new menu concepts and LTO's and incorporates them into the menus as needed. order food and supplies, supervises procurement, production and inventory controls. Assists the Dining Commons Associate Director in the implementation of the Menu Management and Inventory System and recipe implementation. Reviews weekly inventory with Dining Commons Associate Director and makes recommendations to help with inventory reduction and product utilization. Daily walkthroughs of kitchens, storage areas, and dining room. Ensures all menu signage is accurate and up to date. Other Functions Is responsible for special projects and other related duties as assigned. Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services. Demonstrates capacity, skill and willingness to engage students, and contributes to student success. Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) Bachelor's degree or culinary program diploma from a recognized institution with 2-3 years progressive experience in a hospitality setting or 5 - 7 years progressive experience in a hospitality setting. Proficiency with computers and Windows based software. Excellent oral and written communication skills. Sanitation Certificate required. May require weekends and evening hours. Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) Experience with a computerized menu management system. Certification by a recognized culinary program a plus e.g., American Culinary Federation (ACF). Physical Demands/Working Conditions Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements. Ability to lift 25 -30 lbs. Additional Details Under the supervision of Executive Chef, Residential Dining works within established goals, policies and procedures of the Division of Auxiliary Enterprises. This position is designated as essential personnel. Work Schedule Varies and may include weekends, evenings and holidays as business needs dictate. Salary Information Level 29 PSU Hiring Ranges Special Instructions to Applicants Along with the application, please submit a resume, and cover letter. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.

Morrison Living Morrison Living is hiring immediately for an Executive Chef * Pay Range: $70000 WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * 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 client satisfaction programs/activities. * ServSafe certified - highly desirable. BENEFITS FOR OUR TEAM MEMBERS * Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program * Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. Morrison Living is a member of Compass Group. 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. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace.

Eataly is the world's largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme - but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team's product knowledge If you are interested in joining our team and can be flexible with your job search timeline, we'd be happy to receive your application! We are looking for candidates with mobility and interest in growth, as we continue to open in major cities across North America Job Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef. Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Reviews financial information such as sales, costs and labor, to ensure adherence to budgets Manages inventory: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned Qualifications 5+ years of chef experience, including 2+ years of management experience Knowledge of Italian cuisine Excellent communication and leadership skills Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred Additional Information Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more! Eataly is an equal employment opportunity employer. It is the Company's policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly's policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

The Inns of aurora, llc core values: $18-$20 depending on experience While our employees' skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook: Courage Initiative Dependability Flexibility Integrity Judgment Respect for others Position purpose: Under the direction of the Executive Chef and Banquet Chef de Cuisine, the banquet chef is responsible for providing quality and consistent cuisine to the patrons of all events for the Inns of Aurora. Responsibilities/duties/functions/tasks: Responsible for checking the closing duties at the end of the night Maintain quality levels as set by the executive chef and Banquet chef de cuisine, ensure they are adhered to especially in the absence of either chef. Prep food for service each day, including chopping vegetables, preparing sauces, etc. Prepare food items beginning with established recipes Maintaining equipment cleanliness and document (using eWorks) when things need to be fixed or reported. Complete Preplist Maintain and organize walk in cooler and freezer daily. Operate all kitchen equipment with efficiency and thorough understanding. Butcher and fabricate meat, fowl, and fish. Ensure compliance of all health code standards and safety requirements Check quality, presentation, and expiration of all foods. Work in team-oriented fashion in accordance with other line cooks and kitchen team Ensure all supplies are clean and placed back into proper storage area after use Clean stations, dispose of garbage, clean cooking surfaces, etc. during and after shifts Sweep and Mop workstations at close of shift. Stock stations with proper equipment and food items Assist with special events, as required. Attend all mandatory training and meetings. Assist with special menu planning. Other duties, as assigned Cross-train at other Inns of Aurora operations, as needed. Adhere to all Inns of Aurora disciplinary policies and code of conduct, as outlined in the Inns of Aurora handbook. Requirements high quality food service experience Ability to work independently as well as in a team setting Highly developed sense of aesthetic and creativity Possess a working knowledge of basic knife skills Ability to multi-task effectively under fast-paced working conditions Ability to maintain neat, professional and clean appearance and practices Flexibility with hourly schedules, including weekend, holiday and evening availabilities Benefits We are proud to offer outstanding benefits to all of our employees. Full-time employees, those working 30 hours per week or more on average, are offered competitive medical, dental benefits, vision, life insurance, disability as well as generous paid time off packages. Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits. We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.

Join our dynamic culinary team at the Country Club of Buffalo where we take pride in delivering an exquisite dining experience to our members and guests. As the assistant pastry chef, you will support the pastry chef in crafting exceptional desserts and baked goods that reflect the Club's high standards of quality and creativity. This position offers a fantastic opportunity to showcase your passion for pastry arts in a refined and collaborative environment. ASSISTANT PASTRY CHEF KEY RESPONSIBILITIES: Prepare and bake pastries, cakes and other baked goods while adhering to the Club's high culinary standards. Prepare, mix, portion, scoop, and shape cookie dough for baking ensuring consistent quality, flavor, and uniformity in every batch. Ensure consistency in quality, flavor, and presentation while following established recipes and techniques. Oversee baking schedules to ensure timely production of goods for daily service, banquet, and special events. Maintain a clean, organized, and safe work environment adhering to all food safety and sanitation standards. Manage inventory, monitor ingredient stock levels, and assist with ordering to prevent shortages and waste. Operate and maintain kitchen equipment ensuring proper care and functionality. Assist in developing creative displays and presentations for buffets, events, and member gatherings. ASSISTANT PASTRY CHEF QUALIFICATIONS: Proven experience in pastry and baking, preferably in a high end restaurant, hotel, or club setting. Strong knowledge of pastry techniques, ingredients, and trends. Creativity, attention to detail and a passion for delivering exceptional desserts. Ability to work efficiently under pressure and handle multiple tasks in a fast paced environment. Excellent organizational skills and a collaborated team-oriented attitude. Certification in culinary arts or related field is a plus. Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club. Country Club of Buffalo team members are; -Polished professionals; -Respectful of the coworkers, members, the Club and its traditions; -Inspired to consistently pursue the betterment of the Club and themselves; -Dedicated to their responsibilities and accountable to their peers; and -Engaged in our community Club History: The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club. The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club's amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club's revenues are approximately $9 million annually, including $3 million in food and beverage. Requirements ASSISTANT PASTRY CHEF WORK REQUIREMENTS: Ability to work long hours, including early mornings, evenings, weekends and holidays as required by the Club's schedule Prolonged periods of standing and working in a fast-paced kitchen environment Open availability to adapt to the needs of the pastry team and the Club's event Salary Description $17 to $19/hr

Schutte Hospitality Group which currently owns and operates an innovative collection of Food and Beverage Concepts in Western New York. Consisting of Creekview Restaurant, Oliver's Restaurant, Ladybird Deli and Bakery, Oliver's Catering, Marcato at Kleinhans, Britesmith Brewing, and Britesmith Food Truck. Schutte Hospitality Group is seeking a talented and passionate Pastry Sous Chef to join our culinary team. As an Assistant Pastry Chef, you will work closely with the Executive Pastry Chef to oversee the pastry department and ensure the delivery of exceptional desserts and pastries. You will have the opportunity to showcase your creativity and technical skills while contributing to the overall success of our culinary operations. Responsibilities: - Assist Pastry Chef in developing and executing pastry menus and recipes that meet the highest quality standards and exceed guest expectations. - Monitor and maintain inventory levels of pastry ingredients, equipment, and supplies. - Ensure compliance with health and safety regulations in the pastry department. - Assist with special events and catering functions, creating customized pastries and desserts as required. - Stay updated with industry trends and techniques, continuously enhancing pastry skills and knowledge. Qualifications: - Previous experience as a Pastry or similar role in a high-volume restaurant or hotel. - Strong knowledge of pastry techniques, ingredients, and flavor combinations. - Ability to work in a fast-paced environment while maintaining attention to detail and quality. - Excellent organizational and leadership skills. - Creativity and passion for pastry arts. - Strong communication and interpersonal skills. - Knowledge of food safety and sanitation regulations. We look forward to hearing from you!

Classic Events Banquets and Catering is seeking an experienced Banquet Chef for their Foundry Suites Banquet facility. Classic Events is considered WNY's premier banquet and events companies offering first class service and food for any occasion. Our Banquet Chef ensures that our guest experience is a memorable one by providing quality service in all areas of food production by maintaining organization, cleanliness and sanitation of work areas and equipment and oversee and be part of kitchen production for all banquets and events.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Shaner Hotels and Buffalo Marriott at LECOM HARBORCENTER are seeking a dedicated Pastry Chef to join our Kitchen team. Full-time position available with benefits package. Panorama on Seven, located on the seventh floor of the Buffalo Marriott at LECOM HARBORCENTER. Has a unique atmosphere with the best views of Buffalo, Lake Erie and Canalside. We offer an artfully created Southern European-inspired menu with a local Buffalo flair. Our culinary team is second to none, and designs new restaurant menus twice a year to provide our guests with a truly memorable experience. We expect our Associates to provide warm, friendly service with a genuine smile and pleasant attitude. We look for staff who are willing to learn, work well on a team, and who seek opportunities to grow. Prior culinary and hospitality experience is preferred, but not required. Our culinary team works diligently to plan, prepare and set up for daily restaurant service in Panorama on Seven as well as producing and providing top class food to our banquet event guests. Our team is truly dedicated to our goal of being the best and the ideal candidate will assist with providing service in all areas of food production for our property. Main duties include following recipes to create baked goods, developing new and unique recipes to feature on the menu and keeping stock of the kitchen's inventory. Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Include: Creativity to design new and unique menu items to attract customers Knowledge of how baking ingredients work together and how they can be used in creative ways Leadership skills to manage the pastry section and staff in a kitchen, including hiring the right staff and motivating workers in a high-stress environment Time management skills to deliver orders on schedule and avoiding wasting food Physical strength and stamina to spend long hours standing and performing repetitive motions Flexibility, since hours for a Pastry Chef may vary and include weekends, evenings and holidays Equal Opportunity Employer and Drug-Free Workplace Work shifts and hours vary; weekend and holiday hours required. Full-time positions available, up to 40 hours/week. Eligible for benefits package including 8 paid holidays, PTO, 401k and Marriott hotel discounts. Located on bus and metro routes. Starting at $22 per hour

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position ranges from $60,000-$65,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills #FS-1000 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

**The opportunity** Delaware North Parks and Resorts is hiring seasonal Kitchen Supervisors to join our team at Niagara Falls State Park in Niagara Falls, New York. If you are an experienced Cook that enjoys working in fast-paced environment, taking pride in delivering quality service and food to guests, inspiring experiences are waiting for you! Apply now to join our collaborative team, supporting guests to explore culinary excellence. **Pay** $18.00 - $20.00 / hour Information on our comprehensive benefits package can be found at ********************************************* . **What we offer** Join our fun team working together in the country's original state park, Niagara Falls. Share the excitement of the natural wonder of the falls with guests from around the globe. There's lots to explore including trails, boat rides, and interactive exhibits. + Health, dental, and vision insurance* + 401k with company match* + Paid vacation days and holidays* + Paid parental bonding leave* + Tuition or professional certification reimbursement* + Weekly pay + Free shift meal including drink refills + Free on-site parking + 30% off retail items + Referral bonus - earn $200 for each eligible referral + Training and development with opportunities for internal mobility and growth including the chance to work at our other locations nationwide *Available for eligible year-round team members **What will you do?** + Prepare food to specifications before and during unit operations. + Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies and procedures are maintained + Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food + Actively maintain food cost within parameters set by culinary leadership + Perform opening, closing and side work duties as instructed and according to proper guidelines + Must adhere to the company uniform standards and grooming guidelines. **More about you** + Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor + Ability to effectively communicate with others in a leadership capacity + Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements + Capacity to work in a fast-paced environment + No college degree required **Physical requirements** + Must be able to carry up to 50 lbs + Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms + Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids **Shift details** Day shift Evening shift Holidays Weekends **Who we are** Niagara Falls State Park is a pristine oasis of three massive waterfalls, attractions, and 400 acres of protected wildlife. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Responsibilities Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role. Adheres to all sanitation and food safety standards. Maintains a clean kitchen. Prepares food in a timely manner at specified meal times Brookdale is an equal opportunity employer and a drug-free workplace. Salary Range Information $17.87 - $22.34 / hour

Lead Cook Workdays/shifts: WEEKDAYS ONLY - Specific Shifts. More details will be provided during the interview process. Employment Type: Full-time Pay Range: $23.00 per hour - $25.50 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include: * Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. * Read and follow basic recipes and/or product directions for preparing various food items * May prepare food and serve customers at an a la carte and/or operate a grill station * May support management in the daily oversight of key functions and employees during the normal course of business * Attends work and shows for scheduled shift on time with satisfactory regularity * Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring: * Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. * 3 - 4 years of related work experience preferred Link to full Job description What We Offer: * Flexible and supportive work environment, so you can be home for life's important moments. * Access to ongoing training/development and advancement opportunities to turn your job into a career * Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. * In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. 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. Should you need assistance with the online application process, please complete this form. Important Notes Sodexo 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!

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, and production of all culinary operations for the new Highmark Stadium while maintaining a high standard of culinary excellence. The Executive Chef will report directly to the General Manager. ESSENTIAL DUTES AND RESPONSIBILITIES People and product focused, hands-on management of day-to-day operations of all catering kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Managing associates utilizing the culinary team through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Responsible for menu creation, costing, sourcing, and maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare with the VP and Director of Finance annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and purchasing. Maintain effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Must communicate and work closely with VP, Hospitality. Cross-train those within the department while encouraging, reinforcing, and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Performing additional related duties, tasks and responsibilities as required. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Minimum five (5) years as an executive chef in a high-volume or multi-unit food establishment. Proven track record in improving kitchen efficiencies, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. SKILLS AND ABILITIES Must have excellent managerial, financial analysis, team building and communication skills/customer service. Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Proficient on Microsoft Word, Excel, and PowerPoint. Flexible to work extended hours due to business requirements including nights, weekends and holidays. Open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Salary Range: $110,000-$115,000 Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at Highmark Stadium PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. EducationPreferred High School or better Associates or better in Food and Beverage Licenses & CertificationsPreferred Food Handler's ServSafe-food handling SkillsPreferred Communication

Morrison Living Morrison Living is hiring immediately for an Executive Chef + Pay Range: $70000 WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + 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 client satisfaction programs/activities. + ServSafe certified - highly desirable. BENEFITS FOR OUR TEAM MEMBERS + Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program + Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. Morrison Living is a member of Compass Group. 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. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace.

Eataly is the world's largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme - but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team's product knowledge If you are interested in joining our team and can be flexible with your job search timeline, we'd be happy to receive your application! We are looking for candidates with mobility and interest in growth, as we continue to open in major cities across North America Job Description The Head Chef directs the culinary team's daily activities in accordance with Eataly's policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Reports directly the Store Director and functionally to the Area Executive Chef. Oversees the entire Back of House team of the store. Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Collaborates closely with the Area Executive Chef and the store team to plan and execute seasonal menus in the restaurants Partners interdepartmentally with the store senior leadership team and with corporate to executive initiatives, plan special events and share information Ensures that the Back of House team consistently and meticulously updates virtual menus to manage the difference between theoretical and actual margin Combines financial acumen and attention to operational details, creating an environment that emphasizes the importance of striving for excellence; where the team is proud of our brand, high standards and appearance Observes food production and samples food to ensure compliance with recipes and standards Reviews financial information, such as sales costs and labor, to ensure efficient operations Manages inventory and procurement: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves all employee and guest incidents Performs other duties as required or assigned Qualifications 6+ years of chef experience, including 3+ years of management experience Strong understanding of Italian cuisine Excellent communication, leadership, motivational and team-building skills Knowledge of kitchen equipment and procedures, safety and sanitation regulations Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred JOB REQUIREMENTS Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, standing or walking in a restaurant environment Ability to operate commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more! Eataly is an equal employment opportunity employer. It is the Company's policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly's policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

The Country Club of Buffalo is looking to hire Culinary Talent to add to its highly functional and regarded team. The Culinary Team is led by Executive Chef Joe Piazza CEC, CCA, AAC, who has led some of the greatest country club culinary operations in the country and throughout his career. Ideal Candidates should possess the following attributes: Positive, creative, and adaptable personality. Ability to work in high paced environment and under pressure while maintaining high standards. Able to work both independently and as a team. Driven and focused on providing the best quality of service and food at all times. Lunch/dinner served daily, yearly bonus, employee golf, amongst many other employee incentives. If you enjoy working as a team, a positive and upbeat work atmosphere and keeping busy, this is the place for you! Culinary Staff Responsibilities Multi-task, follow recipes and work in fast paced environment Ensure work areas are clean and sanitized Prepare work station with required tools needed Prepare food items according to club recipes and standards Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club. Country Club of Buffalo team members are; -Polished professionals; -Respectful of the coworkers, members, the Club and its traditions; -Inspired to consistently pursue the betterment of the Club and themselves; -Dedicated to their responsibilities and accountable to their peers; and -Engaged in our community Club History: The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club. The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club's amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club's revenues are approximately $9 million annually, including $3 million in food and beverage. The Club has approximately 520 members Requirements Culinary Staff Requirements: Nights, weekends and holiday availability is required Culinary Education and/or Experience Must be at least 18 years of age Have a High School diploma or GED Graduate of Accredited Culinary Program preferred, but not mandatory Previous hospitality industry cooking experience preferred Knowledge of basic food preparations principles Salary Description $16-20/hr

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility * Medical, Dental, Vision insurance * 401(k) * Associate assistance program * Employee discounts * Referral program * Early access to earned wages for hourly associates (outside of CA) * Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility * Paid Time Off * Paid holidays * Company provided life insurance * Adoption benefit * Disability (short and long term) * Flexible Spending Accounts * Health Savings Account * Optional life and dependent life insurance * Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan * Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Responsibilities * Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role. * Adheres to all sanitation and food safety standards. Maintains a clean kitchen. * Prepares food in a timely manner at specified meal times Brookdale is an equal opportunity employer and a drug-free workplace.