Sous Chef Jobs in Depew, NY

**Additional Information** **Job Number** 25068084 **Job Category** Food and Beverage & Culinary **Location** Buffalo Marriott at LECOM HARBORCENTER, 95 Main Street, Buffalo, New York, United States, 14203VIEW ON MAP (****************************************************************************************************************************************************************** **Schedule** Full Time **Located Remotely?** N **Position Type** Management **Additional Information:** This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. **Job Description** + 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:** $75,000-$85,000 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. The salary range for this position is $75,000 to $85,000 annually. _This company is an equal opportunity employer._ frnch1

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.

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 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.

The Culinary Sous Chef is the third in command in the kitchen and generally in charge of food production. The Culinary Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. 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. Report to work well-groomed in full uniform and on time with badge on upper left side of uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations. 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Maintain clean work areas, utensils, and equipment. 8. Prepare food in a safe manner dictated by company standards and policies 9. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 10. Orient and train kitchen personnel in property and department rules, policies and procedures. 11. Train kitchen personnel in food production principles and practices. Maintain quality standards for all menu items and for food production practices. 12. Supervise the production of all food items. 13. Relay all guest complaints and or compliments to manager or supervisor on duty. 14. 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. 15. 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. 16. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 17. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 18. Attend all necessary meetings. 19. 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. Degree from a postsecondary culinary arts training program. 3. A minimum of three (3) years in a food preparation position. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Extensive knowledge of fine seafood, protein and poultry. 6. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers. 2. Must have the ability to deal effectively and interact well with the customers and employees. 3. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. 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 through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. 3. Work involves moderate exposure to high temperatures and/or loud noises. 4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 5. 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 license. 2. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural 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. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived. 6. 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, religion, color, gender, national origin, politics, marital status, physical disability, age or sexual orientation. Salary Starting Rate: $49,069.41 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.

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

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.

Lock 34 Bar & Grill in Lockport, NY is looking for one sous chef to join our strong team. Our ideal candidate is attentive, motivated, and engaged. Responsibilities Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Promote, work, and act in a manner consistent with the mission of Lock 34 Bar & Grill Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Suggest food items, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special functions. Including new ideas and items. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous training of kitchen employees. Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's protocol. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Career minded mentality. Ability to lead a team and work well with others. Qualifications Experience working as a sous chef or chef (3 years minimum) High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Additional Information: This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Job Description 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: $75,000-$85,000 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. The salary range for this position is $75,000 to $85,000 annually. This company is an equal opportunity employer. frnch1

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.

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 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.

divstrong Description/strongbr/div ul li Maintain and strictly abide by state sanitation/health regulations and hotel requirements. /li li Be available to work a flexible schedule, including weekends, holidays, and varied shifts. /li li Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. /li li Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department./li li Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives./li li Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems./li li Handle guest complaints ensuring guest satisfaction. /li li Other duties as assigned./li /ul /div div strong Responsibilities:/strong /div div /div div 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. /div div /div div div strong Qualifications/strong /div div ul li Minimum of five years' experience in a similar position./li li Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. /li li High school graduate or equivalent; certification of culinary training or apprenticeship preferred./li li Safe food handling certification./li li Familiarity with Sales and Marketing tools, as well as food and beverage cost controls./li li Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals./li li Bilingual English/Spanish a plus./li /ul /div p style="margin-left:revert;"strong Job Type:/strong Full-time/p p style="margin-left:revert;"strong Pay:/strong $75,000-$85,000 with 15% bonus. Salary based on experience./p p style="margin-left:revert;"strong Work Location/strong: In person/p p style="margin-left:revert;"strong Benefits:/strong/p ul li Health insurance/li li Paid time off/li li8 Paid holidays/li li Marriott Hotel Discounts/li li2 Complimentary night hotel stays per year at any Shaner Hotel property /li li1 Complimentary meal per shift worked/li li Located on bus and metro routes./li /ul /divbr/br//div

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!**

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.

Additional Information: This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Job Description * 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: $75,000-$85,000 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. The salary range for this position is $75,000 to $85,000 annually. This company is an equal opportunity employer. frnch1

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.

The French Pub is actively looking for innovative cooks or an exceptional chef to help enhance and expand our restaurant. We seek individuals with strong leadership skills, a hospitable mindset, and a hands-on approach to overseeing a professional kitchen. Responsibilities: Create menus and daily specials Manage kitchen team Ability to jump in and take over for any station Up-to-date knowledge of techniques and recipes Ensure that plates are prepared accurately and presented impeccably. Check the freshness of food stocks and throw out items. Knowledge of accounting and budgeting Oversee inventory control and place orders Familiarity with sanitation At least three to five years working in a professional kitchen Additional requirements: Able to walk or stand for long periods. · Great cooking skills and attention to detail · Leadership and management skills · The ability to manage a budget and keep accurate records · Good organization and communication skills · The ability to work under pressure · The ability to inspire others and help them develop · Innovation in your cooking: customers want to see something different WE OFFER GREAT BENEFITS: Paid time off Bonus 401K Retirement Plan No late nights Off most major holidays The highest wages in the area We are looking for "full-time" people with ambitious standards.challenging environment - if you are looking for an opportunity to earn great money and grow as a professional French Pub may be the place for you.

Classic Events Banquets and Catering is seeking an experienced Banquet Cooks 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 Cooks are an essential part of ensuring that our guest experience is a memorable one by providing quality food production. The Banquet Cook will maintain organization, cleanliness and sanitation of work areas and equipment and is a part of kitchen production for all banquets and events.