39 jobs found

We are looking for an energetic, creative, flexible Catering Chef that can help lead our catering teams, work directly with our catering manager to develop menus, and execute various events for our guests.Catering Chef Responsibilities:Maintain the cleanliness and organization of the catering mobile unitWork with the Catering Manager to develop menusTastings with the guestsCosting out menus/itemsLead the catering team at the eventBe flexible about working at our various locations to fill in when we are not doing cateringsCatering Chef Qualifications:MUST BE CREATIVEAble to cost out menusNeed to be hyper-organized and a good planner for the "what if" scenarios that happen with off-premise eventsCatering Chef Benefits:Starting Pay is $20-$22 per hour and will develop into a salaried positionHealth BenefitsGuaranteed at least 40 hours per weekGreat growth potentialCan experience not only the catering side but be apart of our other teams as well

We are an upscale popular restaurant seeking a Chef to lead our kitchen team in our busy and growing off-premise catering department. Experience in volume preparation, team training, and flawless execution. Great opportunity to own your department!Catering Chef Responsibilities:Create and cost out menus with the Catering ManagerWork events off-premise to guarantee quality and executionTrain and develop your teamsFlexible hours to be able to work all eventsCatering Chef Qualifications:Energetic, outgoing, motivating, personalityExperienced in menu costingVery hands-on teamwork ethicOrganized and self-sufficientCatering Chef Benefits:Starting Pay is $20-$22 per hour and will develop into a salaried positionHealth BenefitsGuaranteed at least 40 hours per weekGreat growth potentialCan experience not only the catering side but be apart of our other teams as well

We are a growing, local LA Restaurant Group in LA, looking for a Catering Chef to handle all our events! Catering Chef Responsibilities: Strong LeaderGood communication skillsControl all financials from food cost to inventoryMentor and train our team Catering Chef Requirements: Strong operational experience: at least 3 years as a Sous Chef/Catering Chef High-level experience with systems/controlsStrong leadership/mentorship of othersStrong financial knowledge Catering Chef Benefits: Competitive salaryHealth, Dental, and Vision StipendBonusVacation

Location: US-AR-STATE UNIVERSITY System ID: 604860 Category: Culinary Employment Status: Full-Time Unit Name: ARKANSAS STATE UNIV-ARKASA Unit Contact: Michelle Cobb Target Hourly Rate: 22 The Catering Sous Chef will need to have the ability to work in high stress and maintain the excellence of cooking that is expected from our catering on campus. This position's hours vary due to catering events, meaning the successful candidate will be able to work a variety of schedules. Will need to have the ability to communicate effectively and work as a team to put out high quality food for all events. The successful candidate will have time management skills, organizational skills, and previous experience working in a high-volume kitchen. Schedule is not set. Will work all Astate Football games. Position Summary The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: May prepare food and serve customers at an a la carte station. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Provides the highest quality of service to customers at all times. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. May assist with the supervision of kitchen personnel. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Serves as a lead cook guiding and assisting in the training of less experienced cooks. Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Advanced knife skills required. May have oversight over the production staff and assign tasks. May use production software to enter pre- and post-production data software. May take inventory, and/or enter inventory into the production. May perform other duties and responsibilities as assigned. Qualifications & Requirements Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Experience/Knowledge: High School diploma, GED or equivalent. 4 or more years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires complete knowledge of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies advanced cooking skills. Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position. Substantial working knowledge of food preparation. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. PI

Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo! Sodexo is seeking an enthusiastic Executive Chef for Orange Park Medical Center (OPMC). OPMC is mid-sized 315 bed Trauma II teaching hospital located 15 miles south of Jacksonville and Sodexo provides food services and clinical support. This position has the opportunity to drive the culinary program in a newly renovated and expanded kitchen and cafeteria space. In this role, you will be able to make an impact and inspire patients through food and teach them what's possible through sustainable resources. If you thrive in a constant changing environment and love inspiring your team, we need you to join our team! The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, Mindful, garnishing, panning charts, 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; FMS: monitoring, Audits, implementation and standardization for new menus; 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 Gold Check audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; 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; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; Learn more about Orange Park Medical Center at OPMC Learn more about Sodexo's Benefits and why Sodexo is a great place to work. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Purpose Statement / Position SummaryThis position creates recipes, determines purchasing specifications, cooks, develops menus, and has oversight of production to ensure high quality safe food is prepared to specifications by trained food service staff with appropriate supplies on hand for all areas of food production including patients, catering, cafeteria and doctors lounge. Coordinates specifications and ordering with Buyer for food and related culinary equipment and supplies within budget parameters. Oversees catering coordination and functions. Mentors staff in food production methods. Uses food service and catering software applications. Reports to Director, Food and Clinical Nutrition. Essential Functions and Responsibilities of the Job Ensure consistent quality food preparation and presentationAssist staff with cooking and food preparation, and mentoring Food preparation and oversight of service to doctorsDevelop and test recipesWork with Director and support staff to develop menusDetermine specifications and amounts for food items and culinary supplies, coordinating buying and receiving with Buyer and Inventory ClerkOversight of catering events with Catering Coordinator particularly large eventsQuality audits and food satisfaction surveysEnsure compliance with food safety, sanitation and regulatory standardsUse software applications for duties related to positionCollaborate with Management in hiring and performance evaluationsCollaborate with Management to ensure staffing scheduling meets needs for food production within budget parametersAbility to be at work and be on timeAbility to follow company policies, procedures, and directives, including dress code and language policyAbility to interact in a positive and constructive mannerQualifications: Experience5 years or more supervising and training food production staff5 years or more as chef or lead cook within various production areas: hospital food production, line cook, catering, cold food prep, quantity food productionVaried catering experience including large banquets, parties, seated/served events, VIP service as well as routine meetings1 or more years of food and equipment buyingDemonstrated experience with inventory receiving and controlAdvanced culinary skills and understanding of food and equipment specificationsOrganized and experienced multi-tasking and time management skills in kitchen and office environmentsExcellent oral and written communication skillsDemonstrated mathematical reasoning and experience working with budgetsKnowledgeable of local, state, federal and accreditation standardsExperienced and comfortable with basic to intermediate computer skills utilizing Word and Excel Experience with Computrition and CaterTrax highly desirableEducationHigh school diploma or GEDAssociate's degree in culinary arts or related fieldDemonstration of continuous learning in food and culinary skills (courses, additional training, resources used, etc.)Serve-safe certified

Sous Chef needed for a banquet/catering hall. This position requires someone who familiar and passionate about scratch kitchen cooking and dedicated to the craft and upholds quality standards. A passionate Sous Chef who is looking to work with a great team in a great environment.Sous Chef Responsibilities:Display a great attitude and rapport with teamMaintain quality food and service alwaysVery involved in the kitchenSous Chef Qualifications:3+ years of experience in a scratch kitchenGreat attitude & willing to learnTalented, Hands-on leaderSous Chef Benefits:55-60-hour work weeksWorking for an outstanding companyExcellent BenefitsGreat restaurant and hotel perks!

We are looking for a highly creative, hands-on, up-and-coming Executive Chef who is ready to make a name for themselves.Executive Chef Requirements:We are looking for an adaptable Executive Chef who has wide-ranging experience with a primary focus on scratch, upscale cuisineMust be hands-on and experienced with full-kitchen responsibility and leadershipBackground can be branded restaurant, boutique hotel, and independent concepts with good systems in placeExperience collaborating on menu, controlling costs, staff leadership, and business development - including banquets and cateringCreativity paired with consistent qualityGood progression in both tenure and titleSolid culinary training and mentorshipsExecutive Chef Compensation:Base salary in the $50,000 to $55,000 range, depending on background and experience10% Bonus on profitabilityHealthcare allowance

Job Summary Catering Sales Director - (204779 ) Description Catering Sales Director The Catering Sales Director is responsible for the selling, planning and detailing of all aspects of private event and meeting functions held within the Club. They prepare a quarterly game plan and are responsible for achieving their budgeted sales plan. The Catering Sales Director fosters relationships with Members, individuals, and corporations who book events so as to maintain a catalogue of repeat business while prospecting for new events. Additionally, they will promote the Club locally to heighten awareness within the community. Responsibilities Generating a definitive sales and marketing plan to achieve departmental revenue goals Responsible for selling all private functions, including meeting with the clients to determine needs, meeting those needs and exceeding their expectations through detailed communication Networking inside and outside the Club to obtain 'leads' and build relationships with new and existing clients Provided accurate forecasting of private event sales to properly execute the Club's business plan Ensure all services administered to Club Members and their guests are consistent with expected level of service Attendance at all required Food and Beverage Meetings, Employee Partner Meetings and Department Head Meetings scheduled both within the club and outside the club Work with the Executive Chef and Service Director to establish profitable and competitive private event menus that meet clients' needs Professional appearance maintained by self and all private event personnel Work closely with the Membership Department in obtaining information on new Members and their needs through New Member telephone calls Participate in New Member Connect and 12 month Retention Strategy programs Job Requirements Four years experience as a Catering/Private Events Director within fine dining or upscale private dining establishment Solid understanding of banquet revenue generation Proven track record of sales performance along with marketing/prospecting programs that drive event revenue Proven ability in leadership, communication, and negotiating skills Creative menu development skills High energy and outgoing personality Organizational skills and attention to detail Must be proficient in Microsoft Office Suite, Word, and Excel Diplomatic team player able to foster relationships with Members, employee partners and guests Work Locations: Skyline Clb Sthfld-Renaissnce, 2000 Town Center Suite 2800, Southfield, MI, 48075 Job: Restaurants and Bar Schedule: Regular|Full-time Shift: Open Availability

You are inspired by great ingredients and creative cooking. At Sodexo, we bring these together for culinary innovation. Sodexo is seeking a Executive Chef 1 for West Marion Community Hospital located in Ocala, FL. West Marion is a 182-bed medium-sized facility in beautiful Ocala Florida. Ocala is located in central Florida and is known for its horses and great quality of life. The hospital is an all-private room facility and offers service lines such as orthopedic surgery, oncology, cardiac, and general medical services. The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, 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; FMS: monitoring, Audits, implementation and standardization for new menus; 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; continue sustainability program with the direction of Director of Culinary Operations; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; proven to effectively communicate to multiple audiences and develop strong relationships with customers; 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; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or E.C. (Certified Executive Chef) a plus. Learn more about West Marion Community Hospital at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Tired of working all weekends and late each night? Wellmore of Daniel Island is now accepting applications for Full Time Cooks/Prep Cooks. Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay! Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 1-2 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay!

Evergreen Woods is now accepting applications for (PRN)Cook with experience in preparing high-quality food from scratch according to standardized recipes and instructions. This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Sauté & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 3-5 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits

Marsh's Edge Dining Team is now accepting applications for Part Time cooks with experience in preparing high-quality food from scratch according to standardized recipes and instructions. This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Sauté & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - Two years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits We offer the most generous & flexible PTO Program - Use your PTO as CASH! Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement and 401k with match.

Join a great team where people and patients are at the heart of everything we do! Sodexo is seeking an Executive Chef 1 for Palmdale Regional Medical Center which serves the Palmdale community. Palmdale Regional Medical Center is a general medical and surgical hospital in Palmdale, CA, with 184 beds. Candidate must be flexible and have the ability to work in a fast-paced environment providing food & nutrition services to Patients, Retail and Catering events. The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO'S, STG, Mindful, garnishing, panning charts, 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; FMS: monitoring, Audits, implementation and standardization for new menus; 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; continue sustainability program with the direction of Director of Culinary Operations; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; proven to effectively communicate to multiple audiences and develop strong relationships with customers; 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; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or C.E.C. (Certified Executive Chef) a plus. Learn more about Palmdale Regional Medical Center at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Olympic Place Retirement and Assisted Living by Bonaventure , located in Arlington, Washington has an opportunity for you as a Chef Manager . The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reason's seniors choose to make Bonaventure their home. **Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. ** What You Will Be Doing : Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. Follow standardized recipes and food production schedules. Lead with, and inspire, excellent customer service to our residents. Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. Ensure consistent quality and delicious food is served. Top Reasons to Work for Bonaventure : Competitive salary Generous 401K program Medical and dental benefits Paid vacation time off Education reimbursement Flexible spending accounts Excellent team environment Company Overview : Bonaventure is a family of companies dedicated to developing and providing an exceptional senior lifestyle . Bonaventure's consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the "Retirement Perfected™" lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction, with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industry through a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.

Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo! Sodexo is seeking an enthusiastic Executive Chef for Jackson Hospital, located in Montgomery, AL. Jackson Hospital's history is integral to the history of medicine in Central Alabama. The hospital's origin dates back to 1894 when Watkins Infirmary received its 1st patients at the hospital's present location. On September 16, 1946, Jackson Hospital opened with 37 patient beds and 5 attending physicians. Today, licensed for 344 beds, Jackson Hospital is a community not-for-profit hospital serving Montgomery and the Alabama River Region. In this role, you will lead a team of 54 employees and run day to day culinary operations for patient dining, retail and a physician lounge. We are looking for a Chef that thrives in a fast-paced environment, is passionate about employee development and bringing innovative culinary ideas to the account. The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, Mindful, garnishing, panning charts, 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; FMS: monitoring, Audits, implementation and standardization for new menus; 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 Gold Check audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skill-set; menu planning experience and a strong understanding of current culinary trends; 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; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; Learn more about Jackson Hospital at Jackson.org Learn more about Sodexo's Benefits and why Sodexo is a great place to work Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Our Panera cafes are upscale, friendly cafes which feature freshly baked breads and pastries. We serve made-to-order soups, salads and sandwiches as well as specialty espresso beverages. We're known for our artisan breads, quality soups, salads and sandwiches, resulting in a grease and alcohol-free environment for our team members. No Fryers and No Late Nights. We take pride in every aspect of our work and perform it with energy and enthusiasm. We need strong team players, with a commitment to serving our guests and creating the warm and friendly atmosphere that Panera is known for. The Catering Coordinator Assistant plays a large role in the café with the responsibility to assist in coordinating catering operations according to Pan American standards, provide excellent customer service and partner with the catering team to track and build future catering sales. What else is in it for you? A lot! Competitive pay, meal discounts, insurance options, daily pay program, career growth opportunities and flexible scheduling. We're passionate about you and want you on our team! Physical Standards: Ability to stand and exert mobility in a fast-pace environment for up to six (6) hours in length; frequent reaching, bending, squatting and stooping; ability to safely lift and carry up to 30 pounds repetitively Work today...get paid today! For a copy of Flynn Restaurant Group's Workplace Privacy Notice, please visit

Olympic Place Retirement and Assisted Living by Bonaventure, located in Arlington, Washington has an opportunity for you as a Chef Manager. The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reason's seniors choose to make Bonaventure their home. **Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. ** Job Requirements: What You Will Be Doing : · Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. · Follow standardized recipes and food production schedules. · Lead with, and inspire, excellent customer service to our residents. · Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. · Ensure consistent quality and delicious food is served. Top Reasons to Work for Bonaventure : · Competitive salary · Generous 401K program · Medical and dental benefits · Paid vacation time off · Education reimbursement · Flexible spending accounts · Excellent team environment Company Overview : Bonaventure is a family of companies dedicated to developing and providing an exceptional senior lifestyle . Bonaventure's consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the "Retirement Perfected™" lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction, with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industry through a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.

Our Panera cafes are upscale, friendly cafes which feature freshly baked breads and pastries. We serve made-to-order soups, salads and sandwiches as well as specialty espresso beverages. We're known for our artisan breads, quality soups, salads and sandwiches, resulting in a grease and alcohol-free environment for our team members. No Fryers and No Late Nights. We take pride in every aspect of our work and perform it with energy and enthusiasm. We need strong team players, with a commitment to serving our guests and creating the warm and friendly atmosphere that Panera is known for. The Catering Coordinator plays a big role in the café with the responsibility to coordinate catering operations according to Pan American standards, provide excellent customer service and partner with the catering team to track and build future catering sales. What else is in it for you? A lot! Competitive pay, meal discounts, insurance options, daily pay program, career growth opportunities and flexible scheduling. We're passionate about you and want you on our team! Physical Standards: Ability to stand and exert mobility in a fast-pace environment for up to six (6) hours in length; frequent reaching, bending, squatting and stooping; ability to safely lift and carry up to 30 pounds repetitively Work today...get paid today! For a copy of Flynn Restaurant Group's Workplace Privacy Notice, please visit .

Bonaventure of Puyallup located in Puyallup, Washington has an opportunity for you as a Chef Manager . The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reasons seniors choose to make Bonaventure their home. **Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. ** What You Will Be Doing : Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. Follow standardized recipes and food production schedules. Lead with, and inspire, excellent customer service to our residents. Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. Ensure consistent quality and delicious food is served. Top Reasons to Work for Bonaventure : Competitive salary Generous 401K program Medical and dental benefits Paid vacation time off Education reimbursement Flexible spending accounts Excellent team environment Company Overview : Bonaventure is a family of companies dedicated to developing and providing an exceptional senior lifestyle . Bonaventure's consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the "Retirement Perfected™" lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction, with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industry through a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.