Sous chef jobs in Depew, NY

Dash's Market is looking for applicants to fill a full time SOUS CHEF position. Working as a sous chef in our store would include, but not be limited to: -Preparing food to meet the specifications of guests in a timely manner -Working effectively with the Executive Chef to promote a healthy work environment -Using knives and other kitchen equipment such as grills, ovens, steamers and warmers in food preparation -Ensuring staff adheres to set standards -Keeping workstations and equipment clean and organized Working a Dash's in a full-time position also includes: -Health Care coverage -Vision & Dental Care coverage -Paid Vacation -Paid Holidays -Scholarship Program -401k with match

Job Description 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: As second-in-command, the Sous Chef is responsible for assisting in monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure quality of cuisine and health standards. responsibilities/duties/functions/tasks: Assist the Chef de Cuisine and Executive Chef in all aspects of their position Plan and direct all cooking processes and food preparation in the kitchen Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions Assist in menu creation Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics Oversee and expedite preparation of all food items Monitor equipment maintenance, use and condition Address and remediate any issues with the equipment, and communicate the information effectively to the Executive Chef Work closely with the Executive Chef to create new meals, implement more efficient plans and execute high culinary standards Closely monitor guest dining experiences Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items Assist in design of weekly schedules Assist with administrative duties, such as financial, food-cost control, inventory, and/or staff issues, as needed Supervise, oversee and assist in managing the kitchen staff in accordance with the Chef de Cuisine and Executive Chef Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food and service business Assist with management and remediation all staff conflicts, including disciplinary action Assist in hiring and termination procedures, including interview and staffing decisions Train, supervise and monitor food sanitation and safety procedures Develop, train, implement and maintain food sanitation practices and safety protocol Create strong, team-oriented relationships with and between staff members Maintain a strong presence in the kitchen and facility Maintain and promote cleanliness standards, quality control, hygiene, health and safety Ensure cleanliness of kitchen areas before, during and after meal periods Execute and oversee opening and closing procedures Ensure proper division of labor within the kitchen stations are followed Requirements qualifications: · Previous culinary and management/supervisory experience · Proven ability to manage and motivate staff members · Ability to lead and train a team effectively · High levels of creativity and innovative qualities to inspire new ideas and recipes · Passion for the culinary industry and fine dining technique · Ability to multi-task effectively under fast-paced working conditions · Ability to maintain neat, professional and clean appearance and practices · Proficiency in Microsoft Office programs, and general computer literacy · Must demonstrate a professionals demeanor and possess interpersonal skills · Specialized organizational, written and verbal communication skills · Flexibility with hourly schedules, including weekend, holiday and evening availabilities preferences: · Personal flair and desire for cuisine experimentation · Associates degree in culinary arts or related field. · Knowledge and understanding of workplace safety procedures special position requirements: · Occasional travel required All work-related expenses paid 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 and dental benefits, 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.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Job DescriptionBenefits/Perks Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred Serve Safe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; certification of culinary training or apprenticeship preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district. The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have a minimum of five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the General Manager and various heads of department as they will be responsible for driving the entire Food and Beverage operation through immediate and long term planning. The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate Food purchases while maintaining approved Food and labor costs. We are seeking a capable and professional individual with excellent leadership abilities who can skillfully and responsibly manage a multi-faceted operation in accordance with the standards of Shaner Hotels. We are seeking a capable and professional individual with excellent communication skills who can creatively and responsibly assist in managing a multi-faceted operation in accordance with the standards of Marriott and Shaner Hotels. Responsibilities Include: Menu item presentation and consistency. Creating unique specials for catered hotel events. Training front line culinary associates. Hiring and rewarding associates on a daily basis. A keen ability to prioritize, organize, delegate, and ensure managerial follow-through. Implementing and carrying out organizational policies, procedures, and applicable laws. Equal Opportunity Employer and Drug-Free Workplace Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

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 an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. 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! LEGENDS & THE BUFFALO BILLS The Buffalo Bills and Legends have an expansive partnership to support all aspects of the Bills New Stadium Project including stadium design, planning, feasibility studies, project management, data analytics, marketing and holistic revenue generation across hospitality, partnerships, ticketing, and suites sales. Legends is proud to represent and support the Bills during this historic moment in Western New York and is focused on delivering the most fan-experience driven stadium in the National Football League. THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, 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 cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary range of $80,000 - $90,000 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 - Highmark Stadium - Buffalo Bills 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.

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 an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. 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! LEGENDS & THE BUFFALO BILLS The Buffalo Bills and Legends have an expansive partnership to support all aspects of the Bills New Stadium Project including stadium design, planning, feasibility studies, project management, data analytics, marketing and holistic revenue generation across hospitality, partnerships, ticketing, and suites sales. Legends is proud to represent and support the Bills during this historic moment in Western New York and is focused on delivering the most fan-experience driven stadium in the National Football League. THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS * People and product focused hands-on management of day-to-day operations of all food outlet kitchens. * Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. * Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. * Plan innovative menus, 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 cost-saving annual budgets and ensure all fiscal responsibilities are met. * Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. * Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. * Direct interaction with high level clients and the ability to build relationships. * Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. * Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. * At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. * Proven track record in improving kitchen efficiency, managing food quality, and labor costs. * Must have excellent managerial, financial analysis, team building, and communication skills/customer service. * Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. * Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. * Must be proficient in Microsoft Word, Excel, and PowerPoint. * Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. * Experience in a union work environment preferred. * Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. * Specific vision abilities required by this job include close vision and the ability to adjust focus. * Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. * Must have the ability to lift, push, pull approximately 25lbs * Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary range of $80,000 - $90,000 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 - Highmark Stadium - Buffalo Bills 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.

Job Title: North Rockland Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $85,000 plus full benefits Were hiring a Program Chef to lead our work with North Rockland Central School District (NRCSD)! Since 2016, weve been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, weve expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With NRCSD: NRCSD supports approximately 8,000 K-12 students across northern Rockland County and parts of Orange County, New York. Located north of New York City along the Hudson River, Rockland County is home to thousands of acres of parklands and seven state parks. The NRCSD foodservice program serves breakfast and lunch daily and operates out of 12 kitchen sites. Theyre eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, youll work in NRCSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How Youll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of good food. Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. Were proud to offer: 100% company-paid health insurance for you and your family a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. Well contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Haverstraw, NY. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Haverstraw. Should you live farther than 120 miles from Haverstraw and get offered the position, we will support your relocation to an area commutable to Haverstraw by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! Were an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

The Culinary Executive Sous Chef is responsible for all aspects of the day to day culinary operations in a multi-outlet four diamond environment; and ensures that all standards and practices are executed to the highest level. The role of the Culinary Executive Sous Chef is to act in support of the Culinary Executive Chef and assume all responsibilities in his/ her absence. This incumbent is to be a creative, passionate individual who can elevate our current operations in a strategic, detailed and timely manner and actively participate in the formation and fruition of new concepts, projects and initiatives. He/she is responsible for the financial performance and cost controls for all culinary operations while ensuring the utmost guest experience and quality standards. He/she is responsible for overseeing menu planning and design, costs and production at multiple properties while maintaining a safe and sanitary work environment for all employees. The Culinary Executive Sous Chef is accountable for all culinary personnel matters in multiple restaurants and kitchens, from pre-employment to the development and morale of current team members. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Control and analyze all departmental costs in multiple outlets to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs. 2. Control food costs in multiple outlets by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures; ensure food costs stay within set operating budgetary constraints. 3. Control labor costs and operating expenses in multiple outlets by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies. 4. Conduct regular cover count; check average, food and beverage cost and projection analysis to maximize profitability. 5. Develop and execute unique products and differentiated services in multiple outlets that will set us apart from our competitors. 6. Ensure and maintain the highest level of culinary visibility; informed, professional and present, interacting with our guests. Uphold the premier standards of hygiene, behavior and grooming for all personnel. 7. Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc. 8. Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and food production, and ensure all products are prepared in a consistent manner and meet departmental appearance and quality specifications. 9. Maintains an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly. 10. Plan and price menus in multiple outlets. Establish portion sizes and standards of service for all menu items. Prepare food cost reports on a regular basis. Schedule and conduct product taste panels with F&B management as needed. 11. Work closely with the Director of Food and Beverage and the Director of Catering and Special Events in menu development, product selection and recipe creation. 12. Create and revise menus as required for holidays, special events and VIP functions with a focus on seasonality and local business; review, adjust and approve recipes. 13. Coordinate with support departments for acquisition of needed goods and services. Review and approve food orders from the warehouse for delivery. 14. Participate in the selection and requisition new kitchen equipment in multiple outlets; ensure all equipment is properly maintained and in working order in accordance with Health Department standards; maintain clean work areas, utensils, and equipment. 15. Maintain and enforce all sanitation polices in multiple outlets by conducting daily walk through inspections of all outlets to check staffing, cleanliness and product quality and all food storage areas for rotation, dot color and cleanliness. Ensure HACCP documentation compliance. 16. Develop, implement and maintain departmental policies and procedures for food safety through a ServSafe program. 17. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Train all staff to prepare food in a safe manner dictated by company standards and policies. 18. Perform all aspects of human resources and training functions, including attracting talent, hiring, performance appraisals, counseling, coaching, training, disciplinary actions and terminations. 19. Responsible to provide direct and honest feedback to staff regarding individual performance, while assuring morale is maintained at the highest level. 20. Develops training plans and material and implements training with salaried and hourly team members. 21. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 22. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 23. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 24. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 25. Attend all necessary meetings. 26. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Associate's Degree in culinary arts or a certificate from a recognized training program from a national association required. 3. Five (5) years executive level restaurant chef, successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet and/or quick service dining options and overseeing operations with a minimum of 100 culinary staff. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions. Physical Requirements and Work Environment: The physical demands and work environment characteristics 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. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move freely for extended periods of time. 2. Work involves moderate exposure to high temperatures and/or loud noises. 3. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 4. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Other: 1. Must be able to be approved for and maintain a valid Seneca Nation Key license. 2. Must be able to read, write, speak and understand English. Must be able to respond to visual and oral cues. 3. Work nights, weekends, and holidays as required. 4. Employment is contingent upon a favorable outcome of a background investigation and drug screening. 5. Preference in filling vacancies is given to qualified members of the Seneca Nation of Indians or qualified Native American candidates in accordance with the Indian Preference Act (25 USC 472). The Seneca Nation of Indians and the Seneca Gaming Corporation are also committed to achieving full equal opportunity without discrimination based on race, color, gender, national origin, politics, marital status, physical disability, age or sexual orientation. Salary Starting Rate:$73,604.12 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

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. Job DetailsLEGENDS & 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 an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. 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! LEGENDS & THE BUFFALO BILLSThe Buffalo Bills and Legends have an expansive partnership to support all aspects of the Bills New Stadium Project including stadium design, planning, feasibility studies, project management, data analytics, marketing and holistic revenue generation across hospitality, partnerships, ticketing, and suites sales. Legends is proud to represent and support the Bills during this historic moment in Western New York and is focused on delivering the most fan-experience driven stadium in the National Football League. THE ROLEResponsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, 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 cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATIONCompetitive salary range of $80,000 - $90,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONSLocation: On Site at Highmark Stadium | Home of the Buffalo Bills PHYSICAL DEMANDSThe 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. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Title: Chef Salary: $50,000 to $60,000 per year Seeking Skilled Chef Casual Eatery We're on the hunt for a talented and passionate chef to join our vibrant, casual-themed restaurant. If you love creating comfort food with a twist and have a knack for bringing flavor to life you might be a perfect fit! Requirements: Previous experience as a chef in a similar setting A creative flair for menu development Ability to thrive in a fast-paced environment Responsibilities: Preparing and presenting high quality dishes Collaborating on seasonal menus Ensuring clean;inness and safety standards Contributing to a positive and dynamic team atmosphere What We Offer: Competitive salary Opportunities for growth and innovation A fun, friendly work environment Sound good? Apply French Pub 1250 French Road Depew, New York 14043 ************ *****************

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.

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.

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!**

The Culinary Executive Sous Chef is responsible for all aspects of the day to day culinary operations in a multi-outlet four diamond environment; and ensures that all standards and practices are executed to the highest level. The role of the Culinary Executive Sous Chef is to act in support of the Culinary Executive Chef and assume all responsibilities in his/ her absence. This incumbent is to be a creative, passionate individual who can elevate our current operations in a strategic, detailed and timely manner and actively participate in the formation and fruition of new concepts, projects and initiatives. He/she is responsible for the financial performance and cost controls for all culinary operations while ensuring the utmost guest experience and quality standards. He/she is responsible for overseeing menu planning and design, costs and production at multiple properties while maintaining a safe and sanitary work environment for all employees. The Culinary Executive Sous Chef is accountable for all culinary personnel matters in multiple restaurants and kitchens, from pre-employment to the development and morale of current team members. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Control and analyze all departmental costs in multiple outlets to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs. 2. Control food costs in multiple outlets by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures; ensure food costs stay within set operating budgetary constraints. 3. Control labor costs and operating expenses in multiple outlets by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies. 4. Conduct regular cover count; check average, food and beverage cost and projection analysis to maximize profitability. 5. Develop and execute unique products and differentiated services in multiple outlets that will set us apart from our competitors. 6. Ensure and maintain the highest level of culinary visibility; informed, professional and present, interacting with our guests. Uphold the premier standards of hygiene, behavior and grooming for all personnel. 7. Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc. 8. Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and food production, and ensure all products are prepared in a consistent manner and meet departmental appearance and quality specifications. 9. Maintains an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly. 10. Plan and price menus in multiple outlets. Establish portion sizes and standards of service for all menu items. Prepare food cost reports on a regular basis. Schedule and conduct product taste panels with F&B management as needed. 11. Work closely with the Director of Food and Beverage and the Director of Catering and Special Events in menu development, product selection and recipe creation. 12. Create and revise menus as required for holidays, special events and VIP functions with a focus on seasonality and local business; review, adjust and approve recipes. 13. Coordinate with support departments for acquisition of needed goods and services. Review and approve food orders from the warehouse for delivery. 14. Participate in the selection and requisition new kitchen equipment in multiple outlets; ensure all equipment is properly maintained and in working order in accordance with Health Department standards; maintain clean work areas, utensils, and equipment. 15. Maintain and enforce all sanitation polices in multiple outlets by conducting daily walk through inspections of all outlets to check staffing, cleanliness and product quality and all food storage areas for rotation, dot color and cleanliness. Ensure HACCP documentation compliance. 16. Develop, implement and maintain departmental policies and procedures for food safety through a ServSafe program. 17. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Train all staff to prepare food in a safe manner dictated by company standards and policies. 18. Perform all aspects of human resources and training functions, including attracting talent, hiring, performance appraisals, counseling, coaching, training, disciplinary actions and terminations. 19. Responsible to provide direct and honest feedback to staff regarding individual performance, while assuring morale is maintained at the highest level. 20. Develops training plans and material and implements training with salaried and hourly team members. 21. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 22. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 23. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 24. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 25. Attend all necessary meetings. 26. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Associate's Degree in culinary arts or a certificate from a recognized training program from a national association required. 3. Five (5) years executive level restaurant chef, successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet and/or quick service dining options and overseeing operations with a minimum of 100 culinary staff. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions. Physical Requirements and Work Environment: The physical demands and work environment characteristics 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. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move freely for extended periods of time. 2. Work involves moderate exposure to high temperatures and/or loud noises. 3. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 4. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Other: 1. Must be able to be approved for and maintain a valid Seneca Nation Key license. 2. Must be able to read, write, speak and understand English. Must be able to respond to visual and oral cues. 3. Work nights, weekends, and holidays as required. 4. Employment is contingent upon a favorable outcome of a background investigation and drug screening. 5. Preference in filling vacancies is given to qualified members of the Seneca Nation of Indians or qualified Native American candidates in accordance with the Indian Preference Act (25 USC 472). The Seneca Nation of Indians and the Seneca Gaming Corporation are also committed to achieving full equal opportunity without discrimination based on race, color, gender, national origin, politics, marital status, physical disability, age or sexual orientation. Salary Starting Rate: $73,604.12 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

City, State: Denver, Colorado Title: Narrative Chef de Cuisine FLSA: Exempt Status: Full-time Reports to: Executive Chef Supervises: Kitchen Team Members Pay Range: $60,000-$63,000 annually About Us: We are visionaries in the hospitality industry, fueled by innovation and precision, and guided by our core values of being Dynamic, Deliberate, and Distinct. As a privately owned hotel management company, we are committed to providing experiences and opportunities for our guests to create lifelong memories through travel. Managing a portfolio of over 160 hotels across the United States, we offer extensive growth opportunities for our partners and investors, and exceptional hospitality career opportunities for our team members. Job Summary: The Chef de Cuisine is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef & Executive Sous Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations. Essential Functions and Duties: * Ensure food quality by checking raw and cooked products to meet culinary standards. * Monitor sanitation practices and ensure compliance with health and safety regulations. * Inspect the quantity and quality of received products and manage inventory. * Order and requisition food supplies to maintain efficient kitchen operations. * Supervise kitchen staff and coordinate food preparation and kitchen maintenance. * Inspect supplies, equipment, and work areas to ensure compliance with standards. * Oversee food presentation, including creating decorative food displays. * Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques. * Estimate food and ingredient costs and manage supply needs. * Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand. * Maintain regular attendance and uphold high standards of personal appearance and grooming. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Required Experience, Education, and Skills: * College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience. * Strong supervisory and leadership skills with the ability to train and manage kitchen staff. * Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel. * Knowledge of food safety, sanitation, and health regulations. * Ability to estimate food costs, manage inventory, and control budgets effectively. * Excellent communication skills, with the ability to collaborate with team members and other departments. * Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail. Work Environment: * Primarily a kitchen environment with exposure to high temperatures and kitchen equipment. * Frequent exposure to cleaning chemicals throughout the day. * Standing for more than 90% of the time. * Walking for more than 50% of the time. * Lifting and pushing/pulling up to 50 lbs. more than 1/3 of the time. * Flexibility to work evenings, weekends, and holidays as required. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. Join us in creating extraordinary experiences and opportunities for our guests and team members. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2025-09-02 Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.

Find your joy here, at The Amberleigh, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! The Amberleigh, a premier retirement community in Williamsville, NY, provides quality care to residents in an independent living, assisted living, and memory care community. What we offer you: * Flexible scheduling * Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. * SafelyYou - AI video technology that detects and prevent falls * Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care * Sage - Improve call light response time and improvement to service and care * Microsoft Power BI - one stop for all data needs * Company support for educational and learning opportunities * Paid referral programs for Team Member and Resident referrals * Medical, dental, vision, and life/disability insurances* * 401k retirement savings offering a discretionary match determined each year based on company performance * Employee Assistance Program * Dependent Care and FSA saving accounts * PTO available day one * Paid Training * Benefit eligibility dependent on employment status Eligibility based on location Dining Services Chef Responsibilities include: * Responsible for providing healthy food for residents. * Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. * Reports problems, concerns and issues observed with food service and communicates them appropriately. * Observes changes in Resident status, needs or preferences and communicates them appropriately. * Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: * One to two years' experience in a similar position preferred. * Enjoy providing exceptional customer service and care to our senior residents. Pay Range: $12-$21/hour

Job Title: North Rockland Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $85,000 plus full benefits We're hiring a Program Chef to lead our work with North Rockland Central School District (NRCSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With NRCSD: NRCSD supports approximately 8,000 K-12 students across northern Rockland County and parts of Orange County, New York. Located north of New York City along the Hudson River, Rockland County is home to thousands of acres of parklands and seven state parks. The NRCSD foodservice program serves breakfast and lunch daily and operates out of 12 kitchen sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in NRCSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Haverstraw, NY. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Haverstraw. Should you live farther than 120 miles from Haverstraw and get offered the position, we will support your relocation to an area commutable to Haverstraw by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.