Sous Chef Jobs in Lindenwold, NJ

Salary Range: $85K-$100K/YR Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. BENEFITS + PERKS: Competitive pay Medical, dental, vision, EAP, and life insurance Voluntary benefits: short-term disability and accident insurance Paid time off Employee wellness initiatives, including access to our company massage therapist (DMV only) Monthly dining credit Relocation assistance Professional career development and education benefits Free online mental health therapy (unlimited text messaging and two optional 30-minute live video therapy sessions per month) through our partner, TalkSpace, for all employees and their immediate family members WHAT OUR SOUS CHEFS DO: Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees Identify, address, and document individual employee performance problems Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Understand and follow our food allergy procedures and special orders/dietary restrictions Assist in inventory counts and ensure accurate inventory Assign production duties to all kitchen staff Assist in scheduling employees Meet daily with appropriate Manager/Chef to coordinate and ensure production standards Train and develop key employees for growth, advancement, and promotion Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines WHAT YOU NEED TO BE A SOUS CHEF: Experience managing in high-volume restaurants, with a minimum of three years preferred Strong understanding of restaurant operations Passion for hospitality Ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Love for all things food and beverage Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.

Located in the nations first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The citys expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day. Oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time. Essential Functions and Responsibilities Oversees preparation and production of all hot food items Supervises Banquet/Cafeteria personnel and Saucier Supervises/set up and organization of work area with all necessary supplies and equipment Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used Supervises/preparation and storage of raw food products prior to final assembly of hot food items Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items Assists Banquet/Cafeteria personnel with completion of all duties as needed Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines Adheres to established portion control guidelines, minimizes waste Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service Ensures that a quality product is prepared and served in a timely manner Ensures that all Governmental Food Sanitation Standards are followed at all times Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations Notifies Engineering of any equipment malfunction or safety hazard immediately Provides Steward with timely notification of need for clean dishes, pots, pans etc. Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends BEO meetings Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards Other duties as assigned Supportive Functions and Responsibilities Promotes and applies teamwork skill at all times Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Is polite, friendly, and helpful to all guests, management and fellow employees Attends all appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Decisiveness Agility in multitasking Ability to make decisions on imperfect information Qualifications Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of Food Service Sanitation Standards Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds Outstanding management, organizational, communication and leadership skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays Education: High school degree required. College degree preferred Experience: 5 to 6 years experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant Licenses or Certificates: ACT certification as Sous Chef or culinary degree from recognized culinary institute and equivalent experience RequiredPreferredJob Industries Other

AT MOSHULU A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, check out our website: ************************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Returning UsersLog Back In Sodexo Corporate Services is looking for an Executive Chef 2 to join our team at Campbells in Camden NJ! The current food landscape consists of 1 main cafe, 2 micro-markets, 12 pantries, a company store, a day care that feeds about 100 children, and catering operations. In addition, we are opening a campus center that will have a coffee bar and after-hours catering. Under the direction of our Sr. Manager Area Support Culinary person, the Executive Chef 2 will be involved in day to day culinary. Target salary is 85K Incentives M-F 6am to 4pm, our cafe is closed on Friday, and limited services on Monday. What You'll Do * Menu planning * Ordering * Inventory * Hands on about 60% of the time * Managing a team of 10 hourly employees * Catering production * Food and Labor cost * Waste control * Some client interaction What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Must be detailed and organized * Ability to multi-task and shift priorities when needed * Strong culinary expertise * Able to ensure quality and presentation * Great communication skills * Training and motivating the staff Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

The executive chef is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence. What You'll Be Doing Menu Planning and Development: Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced in the kitchen. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation. Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures. Collaboration: Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients. Budgeting and Cost Control: Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What you Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations. Working Conditions & Physical Effort: Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. Benefits: Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE! *Benefits vary by location* Part-Time Benefits Also Available! EEO/VET/DISABLED

The executive chef is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence. What You'll Be Doing Menu Planning and Development: Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced in the kitchen. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation. Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures. Collaboration: Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients. Budgeting and Cost Control: Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What you Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations. Working Conditions & Physical Effort: Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. Benefits: Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE! *Benefits vary by location* Part-Time Benefits Also Available! EEO/VET/DISABLED

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo is seeking an Executive Chef for a University in the Philadelphia, PA region. The successful candidate will directly impact all culinary operations by overseeing culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on, kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and is significantly involved in sustainability and local purchasing programs. What You'll Do * Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; * Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * Have a working knowledge of automated food inventory, ordering, production, and management systems; * Oversee concept development, menu design, and the implementation of new culinary concepts; * Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; * Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; * Thrive on tough challenges and use innovative thinking. Promote ingenuity and innovation among the culinary team; What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends; * Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff; * Excellent leadership and communication skills with the ability to maintain the highest culinary standards; * Strong coaching and employee development skills; Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Details Pennsylvania 6 Philly, LLC - Philadelphia, PADescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. 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.

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: KC Prime Steakhouse 1580 Easton Rd, Warrington, PA 18976, USA

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-28 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a great opportunity for a talented, creative, and energetic culinary professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. You will have opportunity to lead daily a la carte service as well as coordinate catering for large events. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. Reporting directly to the Executive Chef, the Executive Sous Chefs will support all aspects of both a la carte and event catering execution. World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now enthusiastically entering our third year since re-opening with a focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a a positive team work environment with opportunity for individualism and creativity. The core of the job is working closely with the Executive Chef and leading a small dedicated team to accomplish the food service needs of the week. A typical week is Tues-Sat evenings (10pm) with flexibility based on the event schedule. Core Responsibilities: enforce and maintain all standards and procedures as issued by the Executive Chef in relation to all kitchen activity and equipment ability to read Event Orders and order and prepare and execute catered events learn the a la carte menu and develop skill set for all prep and roles of each station maintain ServSafe certification and enforce and maintain all Office of Food Protection Health and Safety standards preform all duties of expo or lead line cook as needed to execute service checkout line cooks and close down kitchen at conclusion of service or event participate in feature menu item creation and execution complete all orders after detailed walkthrough of current inventory and ensuring that all product needed is in house in correct quantities attend weekly events meetings and any other required meetings as assigned assisting leadership in maintaining budgetary labor and food cost goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging or high pressure situations Team oriented mindset, with the ability to work autonomously Minimum of three years of experience as a Sous Chef Minimum of three years of experience in catering Reliable transportation to venue location Ability to multi-task in a high-paced atmosphere Proven ability to be responsive in a timely manner via phone and email Availability to work flexible hours primarily including nights and weekends Ability to stand for long periods of time and lift up to 50lbs of weight Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($58,000-$62,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, advancing to automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements · Minimum of 3 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife-handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skills and technique · Ability to confidently work all stations · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ Two consecutive days off per week Parental Leave Discounted gym membership Salary $70,000 - $90,000 with a potential bonus of up to $9,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

AT LOUIE LOUIE A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Delicious food and delightful décor! Come see why “Eater” named Louie Louie one of the most beautiful restaurants in America! Louie Louie is a French-inspired American bistro in the heart of University City in Philadelphia. Colorful combinations of art nouveau mixed with a seventies vibe combine modern décor with the timelessness of a grand European cafe. The menu is inspired by French classical combination of flavors using seasonal ingredients in a modern presentation complemented with colorful specialty cocktails, craft beer and matching wine list. The Salon offers custom lux seating, perfect for gathering with friends for cocktails and snacks. Outdoor seating reminiscent of a French cafe is the ideal spot for dining and people watching. For more info on Louie Louie, check out our website: ********************************* A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Returning UsersLog Back In Sodexo Live! supporting the Chase Sapphire Lounge by The Club is seeking a top-notch Executive Chef at Philadelphia International Airport (PHL). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! This lounge offers an elegant culinary experience for its elite passengers. Prepare to showcase your culinary talents. Venues and events don't just bring people together, they create exceptional moments and lasting memories. Sodexo Live! provides hospitality services to airport lounges, stadiums, arenas, convention and conference centers, zoos, museums, and more. Working at one of these locations is exciting and allows you to be part of creating memorable experiences for people. Incentives Paid Airport Parking What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets). What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a culinary management background (within a high-end, luxury hospitality venue), with the demonstrated ability to stay current with new culinary trends; * excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards; * have the ability to work a flexible schedule; * strong coaching and employee development skills; and/or * have a passion for food and innovation * ability to communicate in Creole (a plus). Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo is seeking an Executive Chef for a University in the Philadelphia, PA region. The successful candidate will directly impact all culinary operations by overseeing culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on, kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and is significantly involved in sustainability and local purchasing programs. What You'll Do * Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; * Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * Have a working knowledge of automated food inventory, ordering, production, and management systems; * Oversee concept development, menu design, and the implementation of new culinary concepts; * Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; * Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; * Thrive on tough challenges and use innovative thinking. Promote ingenuity and innovation among the culinary team; What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends; * Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff; * Excellent leadership and communication skills with the ability to maintain the highest culinary standards; * Strong coaching and employee development skills; Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Returning UsersLog Back In Sodexo Live!'s Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the American Airlines Admirals Lounge at Philadelphis International Airport in Philadelphia, PA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale to fine-dining experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Do The successful candidate will: * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * drive safety, sanitation, and HAACP; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Is this opportunity right for you? We are looking for candidates who have: * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * 4+ years of Executive Chef level experience in a recognized concept or brand; * a demostrated history of safety and sanitation excellence; * servesafe certified; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Returning UsersLog Back In Our Sodexo seniors segment designs elevated experiences to help our seniors thrive. Working at a senior living community for Sodexo is an opportunity to change the world one resident at a time! Sodexo Senior Living is seeking an Executive Chef 2 for St. Joseph Villa located in Flourtown, Pennsylvania, nearby Philadelphia! Saint Joseph Villa is a highly regarded, inclusive Catholic community serving the Sisters of Saint Joseph, the general public, the clergy and the members of other religious communities. The Villa provides skilled nursing, memory care, short-term rehab care and independent living. This position will oversee the culinary operations service of approximately 300 residents daily. Strong culinary knowledge and knowledge of special diets is needed. Will report to the General Manager and manage a staff of approximately 20 hourly employees. Typical shifts will vary between opening and closing with every other weekend coverage. What You'll Do * implement and standardize all culinary systems and procedures including production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * be responsible for Food and Physical Safety and annual training for all hourly associates * Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books * Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits * implement innovative and fresh ideas in catering and resident services * create interpersonal relationships with clients. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background with prior experience working in a healthcare setting * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills with the ability to lead, train and develop a team * the ability to multitask and proven effectiveness in a high standards driven environment * a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts * proficient computer skills as well as exceptional organizational and customer services skills * Servsafe certified with working knowledge of HACCP and experience with Health and Safety audits. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!