Sous Chef Jobs in Lloyd, NY

Full-Time Seasonal Mid-April to Mid September Wage: $22.50 Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to workplace safety and sanitation standards. Positive can-do attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIf0effaaeee52-29***********6

Essential Functions: Works with the Chef to create a cohesive team within the kitchen. Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Supports all decisions made by the management team and presents a united front to the staff. Assists the Chef in setting appropriate prep levels and managing production. Possesses knowledge of and is able to perform in any line position as needed. Oversees production of special items, soups and intensive menu items. Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties. Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices). Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation. Assists in maintaining high standards in all areas of safety, security and sanitation. Follows up on all preventive maintenance, cleaning and necessary repairs. Enforces all Health Department regulations on a daily basis. Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. Performs other tasks as assigned. Core Competencies: Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations Demonstrates the courage and initiative to present new ideas and perspective to create positive results Exhibits respectful consideration of viewpoints, situations and others Puts the guest at the forefront of every decision Essential Requirements: Knowledge of field concepts, principles, practices and procedures Able to train and manage a large staff Strong supervisory and communication skills Must be able to perform duties of all kitchen positions Knowledge/Work Experience: Must be 18 years or older High School diploma or G.E.D preferred Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission Must have a NYS Food Handlers Permit

Job Details Mountain Creek - Vernon, NJDescription Sous Chef- Mountain Creek SNOW Partners Mission Statement: “To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.” About Mountain Creek: Mountain Creek is a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodging. How the Sous Chef works with the Team: A Sous chef responsibilities include managing the kitchen team members as well as directing the preparation of all meals in a specific outlet within the resort. The Sous chef offers culinary instructions, training, coaching and counseling to the kitchen team. In addition, demonstrates strong culinary skills accompanied by safe handling practices. Responsible for assisting the Executive Chef in waste control, FIFO practices, and training on administrative duties. The Sous Chef is responsible for upholding the culinary standards at the resort. Team Member Responsibilities: Ensures the highest standards of quality, consistency and presentation for the food served in the resorts facilities Manages portion control and minimizes waste, ensuring high quality of preparation. Participate in the development of new recipes, menus and programs. Manage a pleasant and safe work area for kitchen Team Members. Working hand and hand with Team Members on daily operations. Managing checklist for preparation of food items/par levels/FIFO/and other kitchen documentation. Ability to obtain Servsafe certification, and apply knowledge to uphold standards. Assisting Executive Chef in any/all kitchen daily operations as needed Running the kitchen production and preparation to ensure customers enjoy an extraordinary dining experience Further tasks and responsibilities may be added as needed at the discretion of the Executive Chef Team Member Qualifications: Minimum of 2 years experience as a Sous Chef or 3-5 years as a strong line cook. Working knowledge of various computer software programs, such as word and excel. Strong communication and leadership skills Experience in executing consistent and high-quality menu items and/or banquets. Strong training, coaching, and mentoring skills. Management level food safety Well organized with the ability to multitask. Works well under pressure The ability to take direction from the Executive Chef and apply it to managing other Team Members Resiliency-The ability to recover quickly from challenges and work on solutions. Hands on working Sous Chef with an outgoing personality Nights and weekends required

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Field Club is seeking seasonal Sous Chefs to join the Food and Beverage Culinary Department. These roles will be full time between April 1, 2025 and October 30, 2025. The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef/Culinary Director to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work closely with the Executive Chef/Culinary Director in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. Assist Executive Chef/ Culinary Director with menu creation, development, and implementation at our a la carte locations, The Family Barn, Ridge House and at banquet events. Discusses with the Executive Chef/Culinary Director and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Adherence to budgeted headcounts for assigned outlet according to budget and business level. Assigns in detail, specific duties to all employees under his/her/their supervision and instructs them in their work. Responsible for the quality of all food items prepared in the kitchen he/she/they supervises by constantly checking food for taste, temperature and visual appeal. Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Executive Chef/Culinary Director. Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Executive Chef/Culinary Director concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. Ensure high level of food safety management system including ServSafe, HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. Any other duties as assigned. Qualifications Culinary Degree or pedigree. At least five (5) years of culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Knowledge of F&B operational requirements. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $30.00 - $34.00 per hour Medical, Dental, and Vision Benefits Upon successful completion of season, can be recommended for transfer to another Discovery club worldwide. Local housing may be available. Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: ********************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************* #LI-MM1

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Field Club is seeking seasonal Sous Chefs to join the Food and Beverage Culinary Department. These roles will be full time between April 1, 2025 and October 30, 2025. The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef/Culinary Director to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work closely with the Executive Chef/Culinary Director in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. Assist Executive Chef/ Culinary Director with menu creation, development, and implementation at our a la carte locations, The Family Barn, Ridge House and at banquet events. Discusses with the Executive Chef/Culinary Director and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Adherence to budgeted headcounts for assigned outlet according to budget and business level. Assigns in detail, specific duties to all employees under his/her/their supervision and instructs them in their work. Responsible for the quality of all food items prepared in the kitchen he/she/they supervises by constantly checking food for taste, temperature and visual appeal. Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Executive Chef/Culinary Director. Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Executive Chef/Culinary Director concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. Ensure high level of food safety management system including ServSafe, HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. Any other duties as assigned. Qualifications Culinary Degree or pedigree. At least five (5) years of culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Knowledge of F&B operational requirements. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $30.00 - $34.00 per hour Medical, Dental, and Vision Benefits Upon successful completion of season, can be recommended for transfer to another Discovery club worldwide. Local housing may be available. Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: https://siloridge.com/ Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. #LI-MM1

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

Exit 4 Food Hall is the only full service food hall in Westchester If you have a passion for food this might be a great place to show your talent. We are open 7 days per week. The ideal candidate for this position has previous experience preparing a varied menu, enjoys working in a busy restaurant environment, and is capable of taking direction well and multi-tasking effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, please submit an application to us today. Responsibilities include: Take the lead in the kitchen as the team leader Ordering and inventory Training of new employees Prep lists and organization of the kitchen Creating recipes and analyzing food cost. Measure and assemble ingredients for menu items Collaborate with the kitchen manager and Cooks to prepare meals during our dining hours Maintain accurate station food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures Restock kitchen for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift

Pay Rate: $19.00/hour 6-Month Signing Bonus of $500 Hours: 35-40/week Mix of weekday and weekend shifts 3 Years+ Experience in the Industry Current Food Handler's License This position is a supportive role as "second in command" to the Executive Chef. This position includes duties which are administrative, supervisory, and educational. Required: - Experience preparing, sauteeing, grilling, and frying - Proficient knife skills - Solid knowledge of food, preparation methods, proper food handling and storage The Sous Chef would be expected to run the kitchen in the Chef's absense, following the Chef's directions, policies, and standards. Knowledge must include the ability to execute the following duties: - Compose and place orders - Check in orders and ensure proper storage and organization of product - Create daily preparation sheets - Oversee staff and assist in training staff to advance their skills - Enforce Chef approved kitchen schedules - Maintain kitchen cleanliness and maintenance schedules

Our franchise organization, Black Magnet Enterprises, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

is $60,500 a year. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. POSITION SUMMARY The Sous Chef is responsible for assisting the Food & Beverage Operations (FBO) team as well as the Restaurant Faculty in the successful daily operation of the Culinary Institute of America's (CIA) on campus restaurants. The Sous Chef supports the educational initiatives, educational goals and the standards of operational excellence, safety, efficiency set by the CIA by applying the necessary systems. Responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. ESSENTIAL RESPONSIBILITIES * Facilitates an open line of daily communication with FBO and all Restaurant Faculty in order to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant. * Manages the opening and/or closing of the restaurant for Back of House (BOH). * Manages the training, execution and completion of all side duties for BOH and covers all positions as needed. * Supervises all supplemental employees and manages the administrative aspects of the students participating in the Earn & Learn Program, ensuring that scheduling, time and attendance, Student Financial Services (SFRS) are adhered to. * Assists with cross-training incoming students, work study students and Earn & Learn students on positions and stations for BOH. Creates and maintains written manuals for all BOH positions. * Assists in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen and ordering supplies for BOH. * Orders and maintains necessary food, beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings and other for the BOH, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Ensures, maintains and reinforces CIA standards of dress code, sanitation and safety for students and guests. * Communicates to FOH and BOH staff reservations, special requests, changes and updates received from guests. * Assists with expediting food during service and maintains quality control, while demonstrating standards using ServSafe and CIA protocols. * Collaborates with FOH to post and update menu id packets, allergen charts and daily changes. * Ensures that all products are stored properly and maintains liquid nitrogen. Ensures that the restaurant is secure and sanitized at closing and manages garbage, compost and recycling standards and removal. * Assists in the Social Media efforts of the Food & Beverage Operations Office. * Reports and coordinate repairs with Facilities Department. * Additional responsibilities for Front of House (FOH) may be required, these duties include but are not limited to: * Managing opening and/or closing procedures and completion of side duties. * Ordering and maintaining necessary beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Assisting in typesetting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events and communicates menu updates, reservations and other pertinent information to FOH students during pre-shift meeting. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * Associate's Degree from the CIA, or similar institution, or equivalent experience in lieu thereof. Experience: * One (1) year experience in a fine dining establishment. PREFERRED QUALIFICATIONS * Bachelor's Degree from the CIA or equivalent. * Valid TIPS Certification. * Previous experience in a supervisory position an asset. * ServSafe or equivalent. REQUIRED SKILLS * Strong analytical, problem-solving and conceptual skills. * Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. * Must display a high level of energy and self-motivation. * Strong customer service skills. * Detail oriented and thorough. * Exceptional organizational skills. * Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands. * Strong knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students. * Knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems. WORKING CONDITIONS * Must be available to work nights and weekends as required due to business needs. * Able to lift 50 pounds as needed. * Able to stand for up to eight (8) hours at a time. * Able to bend, stoop or reach as needed.

Full-time Description Chef Manager II - Summer Camp Full Time Seasonal Mid April - Mid September Salary: $1440.00 per week The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided PM21

Job Details Brewster, NY Full Time $75,000.00 Salary DayDescription The primary function of the Chef is to prepare in-house product demonstrations and execute food preparation for food shows. This role requires a highly skilled and creative culinary professional with a strong background in food preparation, presentation, and social media engagement. The ideal candidate will bring innovation to product demonstrations, develop engaging food concepts, and showcase Ace Endico's offerings in an exciting and visually compelling manner. An individual must be able to satisfactorily perform each essential duty listed below. The requirements listed are representative of the knowledge, skill, and/or ability required. Essential Duties and Responsibilities Demonstrate creativity in food preparation, plating, and presentation to highlight Ace Endico's products. Prepare and execute in-house product demonstrations that inspire customers and showcase the versatility of company offerings. Plan, cook, and present food at trade shows, food expos, and other company-sponsored events with an innovative approach. Develop and prepare unique, high-quality meals, incorporating seasonal ingredients and fresh ideas. Maintain a high standard of food safety and sanitation in compliance with company policies and regulations. Utilize social media platforms to create and post visually engaging culinary content, including recipe ideas, cooking techniques, and behind-the-scenes footage. Collaborate with the marketing team to develop creative content strategies that highlight Ace Endico's products in fresh and exciting ways. Work weekends as needed to support events, demonstrations, and company functions. Manage food inventory, sourcing, and ordering for product demonstrations. Assist in developing new recipes and innovative food presentations that set Ace Endico apart in the food service industry. Maintain a clean and organized kitchen space, ensuring adherence to health and safety standards. Perform other related duties as required. Starting salary is 75,000K+ depending on experience. Qualifications Education/Training Culinary degree or equivalent training preferred. Food safety certification required (ServSafe or equivalent) 6-8 years of kitchen experience in a restaurant, catering, or food service environment. Experience in high-volume food production preferred. Prior experience in food demonstrations or trade show cooking is a plus. Knowledge/Skills/Abilities Strong creative vision and ability to develop innovative food concepts. Expertise in food styling and presentation. Ability to work in a fast-paced environment and adapt to changing demands. Proficiency in social media content creation, including photography, videography, and food storytelling. Excellent organizational and time management skills. Strong communication and customer service abilities. Ability to work weekends and flexible hours as needed. Must adhere to all safety and food handling regulations. Physical Requirements: The physical requirements described here are representative of those required of an employee to successfully perform the essential functions of this job. Ability to stand for extended periods and work in a high-energy environment. Lift, push, or move objects weighing up to 50 lbs. Frequent bending, kneeling, twisting, and reaching for food preparation tasks. Work Environment Work in a fast-paced kitchen and event setting. Exposure to varying temperatures and food preparation conditions. Occasional travel to off-site events, food shows, and industry gatherings. The shift end-time fluctuates with the operation's daily needs.

The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking Chef de Partie. *NOTE THIS PROPERTY IS NOT IN NEW YORK CITY* The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten, while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. The Chef de Partie prepares the food service items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. In the absence of the Executive Chef/Sous Chef, the Chef de Partie is responsible for the supervision and direction of the line and kitchen staff. Qualifications: • Culinary degree preferred, with 2 year of fine dining work experience or an equivalent combination of education and experience • Must have strong sense of urgency • Must be a team player and have strong communication skills • FULL AVAILABILITY- Willing to work a flexible schedule and holidays Behavior/Skills: • Ability to multi-task • A strong sense of urgency • A team player with strong communication skills • A desire for growth • A rigorous attention to details • Willingness to work a flexible schedule and holidays Benefits: • We offer health insurance to full time employees after 90 days of employment. • Paid time off. • Employee discount at Jean-Georges' restaurants. • Tons of opportunity for career growth Compensation: The base pay range for this position is $20.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Look forward to hearing from you! Chef Jean‑Georges introduces a casually elegant restaurant ensconced in the picturesque town of Pound Ridge, New York. Here, Jean‑Georges cultivates a truly seasonal, farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England, whenever possible. Constructed in 1833 as a residence and serving later as an inn, the building has been painstakingly renovated to preserve as many of the original materials as possible, including four working fireplaces. “Jean-Georges' The Inn at Pound Ridge is an Equal Opportunity Employer committed to excellence through diversity."

Located in the idyllic town of Washington in Connecticut, Mayflower Inn & Spa is an exquisite country retreat, nestled in 58 acres of beautifully landscaped gardens and woodland. Just two hours' drive from New York City, it is renowned as one of northeast America's most distinguished luxury hideaways. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside. Job Description Join our team as Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the restaurant's Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. He or she will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred. Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. Ability to step into any culinary station in the kitchen. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines. Able to adjust recipes to accommodate guest requests and allergies. Qualifications A minimum of 2 years experience in a similar position is required. Able to work on a flexible schedule, including week-ends and holidays, according to department needs. Food Safety Certification. Graduate of professional Culinary program from accredited institution. Additional Information Benefits Auberge Resorts is proud to support the needs of our team members and their families with a competitive and affordable benefits package including: Medical, Dental, Vision plans Flexible Spending Accounts Health Savings Account Basic Life and AD&D Team Member Stay Discounts Employee Assistance Program Tuition Reimbursement Task Force Opportunities Career Growth Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance 401(k) program and receive a 4% match on employee contributions after one year. Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description. Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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

Essential Functions: Works with the Chef to create a cohesive team within the kitchen. Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Supports all decisions made by the management team and presents a united front to the staff. Assists the Chef in setting appropriate prep levels and managing production. Possesses knowledge of and is able to perform in any line position as needed. Oversees production of special items, soups and intensive menu items. Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties. Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices). Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation. Assists in maintaining high standards in all areas of safety, security and sanitation. Follows up on all preventive maintenance, cleaning and necessary repairs. Enforces all Health Department regulations on a daily basis. Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. Performs other tasks as assigned. Core Competencies: Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations Demonstrates the courage and initiative to present new ideas and perspective to create positive results Exhibits respectful consideration of viewpoints, situations and others Puts the guest at the forefront of every decision Essential Requirements: Knowledge of field concepts, principles, practices and procedures Able to train and manage a large staff Strong supervisory and communication skills Must be able to perform duties of all kitchen positions Knowledge/Work Experience: Must be 18 years or older High School diploma or G.E.D preferred Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission Must have a NYS Food Handlers Permit

Replies within 24 hours Benefits: 401(k) Company parties Competitive salary Employee discounts Free food & snacks Free uniforms Opportunity for advancement Paid time off Training & development DescriptionExit 4 Food Hall is the only food hall in Westchester with 9 food stations. If you have a passion for food this might be a great place to show your talent. The ideal candidate for this position has previous experience preparing a varied menu, enjoys working in a busy restaurant environment and is capable of taking direction well and multi-tasking effectively. If you have restaurant industry experience and a passion for food and strong customer service, please submit an application to us today.Responsibilities include: Learn restaurant 365, including ordering, hiring, scheduling, recipes Work on menu changes and profit margins Manage kitchen efficiency, safety and cleanliness Communicate well and be respected by staff Train staff to become better at their jobs Be part of the vision to change the future of Exit 4 If you are looking for a great challenge and want to grow with us, please apply Requirements 2+ years' experience as a Sous Chef Excellent communication and organization skills Able to work in a fast-paced environment Dedicated to food quality and controls Strong knowledge of proper food handling and sanitation standards strong team player Willing to learn and grow Compensation: $45,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We believe that positive change can only come from caring for customers, employees, quality ingredients, and our community. We are passionate about hospitality and food. We use the freshest local ingredients available in our market to produce safe, nutritious food that tastes incredible. It is a food hall experience of food and hospitality among 8 stations for eat-in full-service or delivered to our customers door. If you are interested in joining us, please look at our open positions using the filters.

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