201 jobs found

Executive Chef Upscale Dining Are you looking for an exciting career as an Executive Chef with a high profile, well established Restaurant Group? Do you have dedication and passion for delivering excellence? If so, Apply Today for our location in Chicago, IL! Striving for excellence is what we do and who we are. From the quality of the food, the elegance of the atmosphere and the high level of service, we create not only a dining experience but a show to create lifelong memories. Apply Today for our location in Chicago, IL Title of Position: Executive Chef Job Description: The Executive Chef will lead and direct all menu changes and updates, will be actively involved in hiring and training of BOH staff and will train and develop all BOH staff and managers. The person in this position must have the ability to lead and direct the staff in attaining expected food and supply costs and will be responsible for all repairs and maintenance for all BOH operations. This person must be an effective delegator, must be able to take responsibility of all administrative functions and ensure compliance in the kitchen standards of operations. Executive Chef must be well rounded, have the ability to work with people at all levels and be articulate as the position has reporting responsibilities to several people. Benefits: Industry Competitive Salary Health / Life Insurance Paid Vacation A Dynamic, Fun Work Environment Qualifications: The Executive Chef must have very recent fine dining/steakhouse experience of at least 3 years As solid track record in achieving financial results is a must for the Executive Chef The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity A passion for mentoring and developing others is a must for the Executive Chef The Executive Chef should make themselves available to the restaurant at all times For more information please send your resume to

Overview St. Jude is looking for a Chef De Cuisine who is passionate about creating and preparing food for our patients and staff. Someone who will ensure a working atmosphere, according to Food Services' mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed on a daily basis. Hours: 11:00am- 7:30pm to include rotating weekends and holidays Minimum Education High School Diploma or GED required Minimum Experience Three (3) years experience cooking in a full service or institutional kitchen required Other Credentials (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of hire. Employee must maintain current certification during employment. ANSI approved provider listing: ,238&statusID=4 EEO Statement St. Jude is an Equal Opportunity Employer No Search Firms: St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.

Is this opportunity right for you? At Sterling Culinary Management, you will find that we take great pride in our company and the way we do things. Among the way we differ from our competitors is that we take time to ask and learn from the people whom we come in contact: Guests, clients, co-workers, vendors, investors and neighbors. Within the framework of our basic values and guiding principles, we commit to fulfill certain promises to each of them. Each team member is accountable for building our reputation and delivering on these promises. With benefits including schedules that encourage work-life balance, competitive salary, cell phone allowance, quarterly profit sharing and robust medical/vision/dental benefits, you'll enjoy an improved quality of life that's unique in the hospitality industry. Sterling Culinary Management is currently seeking candidates with a passion for chef-inspired food, working with fresh ingredients in a scratch kitchen and who love working with an awesome group of people every single day! The Chef de Cuisine is critical in executing a process that begins with menu development and ends with a smiling guest and client having received what they ordered, the way they ordered it. Sterling Culinary Management's unique seasonal menu creates the opportunity for more frequent preparation of each item so that each team member is able to build their skills and knowledge ensuring consistent, high quality food items for each guest. Sterling Culinary Management enjoys high guest visit frequency. Our chef inspired breakfast and lunch specials play a vital role in providing greater variety (reducing "menu fatigue") while controlling costs. The Chef de Cuisine is responsible for the proper planning, execution and implementation of the cafe daily menu, including celebration menu offerings, and Catering events to enhance our guest experience. The Chef de Cuisine also sets the tone and the pace for the rest of the Culinary team. Quality, sanitation and food safety, urgency, productivity and teamwork are the hallmarks of a Sterling Culinary Management team. If you have the following, please send in your resume immediately, or apply directly at Select Management Application to get started. Other Requirements of the Chef de Cuisine include: Authorized to work in the US Have reliable transportation Have at least 2 years of experience managing in a scratch kitchen Extensive Hospitality Financial Management experience with Budgets, P&L's, inventory and labor management Ability to speak, read, write and understand the primary language (English) used in the tavern. Basic computer skills including Microsoft Office suite, Micros POS system, and Ctuit financial suite in order to analyze data and figures in order to provide budgetary analysis. Most tasks are performed in a team environment with the Chef de Cuisine acting as a leader. Ability to supervise tavern team, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when needed. Thorough knowledge of food products, standard recipes and proper preparation. Sterling Culinary Management is an equal opportunity employer and does not discriminate against any employee or applicant for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, or military status.

Under the direction of the Executive Chef, the Specialty Sous Chef - Asian Cuisine is responsible for the overall success of the Asian culinary operations for San Manuel Casino (SMC). Adhering to the Health department regulations and SMC standards and expectations of food service and quality, freshness and presentation, the Specialty Sous Chef - Asian Cuisine will oversee the Asian culinary operations to include menu concepts and recipe standardization. In addition, the Specialty Sous Chef - Asian Cuisine will be responsible for the management, training and direction of the Asian cuisine culinary staff.Essential Duties & Responsibilities* Creates and implements new Asian cuisine menus and individual Asian cuisine menu items for all food outlets based on current food trends and regional tastes.* Accepts responsibility for activities of Sous chefs, cooks and other personnel in preparing, cooking and presenting food.* Ensures that quality Asian culinary dishes are produced and served in a timely, cost-effective and flavorful manner and to see that any problems that arise are rectified.* Enforces food quality standards, freshness and presentation throughout all outlets in accordance to SMC standards and expectations, and Health department regulations.* Assists with food inventory and kitchen supplies.* Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state and SMC standards and regulations.* Creates a memorable dining experience for our guests along with providing great value; ensures guests satisfaction.* Serves as the technical expert, teacher and trainer to other cooks and kitchen personnel.* Perform other duties as assigned to support the efficient operation of the department.Supervisory ResponsibilitiesCarries out supervisory responsibilities in accordance with SMC policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees, addressing complaints and problem solving.Education/experience* Minimum of five (5) years experience in a management capacity and demonstrated knowledge working in multiple Asian cuisines (Japanese, Chinese and Korean).* Solid progression through all the culinary ranks.* Knowledge of current Japanese, Chinese, and Korean cuisine food trends.* Working knowledge of office equipment such as fax machine, copy machine, calculator and a work station computer.* Previous experience utilizing purchasing and procurement software is helpful.Certificates/Licenses/Registrations* At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.* A qualified candidate/employee must have a valid driver's license with an acceptable driving record as determined by the company's insurance carrier.* Required to currently possess, or obtain and maintain a Food Handler's, HACCP and ServSafe certificate within 90 days of employment.San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

Executive Chef Upscale Dining Are you looking for an exciting career as an Executive Chef with a high profile, well established Restaurant Group? Do you have dedication and passion for delivering excellence? If so, Apply Today for our location in Chicago, IL! Striving for excellence is what we do and who we are. From the quality of the food, the elegance of the atmosphere and the high level of service, we create not only a dining experience but a show to create lifelong memories. Apply Today for our location in Chicago, IL Title of Position: Executive Chef Job Description: The Executive Chef will lead and direct all menu changes and updates, will be actively involved in hiring and training of BOH staff and will train and develop all BOH staff and managers. The person in this position must have the ability to lead and direct the staff in attaining expected food and supply costs and will be responsible for all repairs and maintenance for all BOH operations. This person must be an effective delegator, must be able to take responsibility of all administrative functions and ensure compliance in the kitchen standards of operations. Executive Chef must be well rounded, have the ability to work with people at all levels and be articulate as the position has reporting responsibilities to several people. Benefits: Industry Competitive Salary Health / Life Insurance Paid Vacation A Dynamic, Fun Work Environment Qualifications: The Executive Chef must have very recent fine dining/steakhouse experience of at least 3 years As solid track record in achieving financial results is a must for the Executive Chef The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity A passion for mentoring and developing others is a must for the Executive Chef The Executive Chef should make themselves available to the restaurant at all times For more information please send your resume to

Overview Aramark (NYSE: ARMK) proudly serves the worlds leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Under the direction of the Executive Chef, the Specialty Sous Chef Asian Cuisine is responsible for the overall success of the Asian culinary operations for San Manuel Casino (SMC). Adhering to the Health department regulations and SMC standards and expectations of food service and quality, freshness and presentation, the Specialty Sous Chef - Asian Cuisine will oversee the Asian culinary operations to include menu concepts and recipe standardization. In addition, the Specialty Sous Chef - Asian Cuisine will be responsible for the management, training and direction of the Asian cuisine culinary staff. Essential Duties & Responsibilities Creates and implements new Asian cuisine menus and individual Asian cuisine menu items for all food outlets based on current food trends and regional tastes. Accepts responsibility for activities of Sous chefs, cooks and other personnel in preparing, cooking and presenting food. Ensures that quality Asian culinary dishes are produced and served in a timely, cost-effective and flavorful manner and to see that any problems that arise are rectified. Enforces food quality standards, freshness and presentation throughout all outlets in accordance to SMC standards and expectations, and Health department regulations. Assists with food inventory and kitchen supplies. Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state and SMC standards and regulations. Creates a memorable dining experience for our guests along with providing great value; ensures guests satisfaction. Serves as the technical expert, teacher and trainer to other cooks and kitchen personnel. Perform other duties as assigned to support the efficient operation of the department. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with SMC policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees, addressing complaints and problem solving. Education/experience Minimum of five (5) years experience in a management capacity and demonstrated knowledge working in multiple Asian cuisines (Japanese, Chinese and Korean). Solid progression through all the culinary ranks. Knowledge of current Japanese, Chinese, and Korean cuisine food trends. Working knowledge of office equipment such as fax machine, copy machine, calculator and a work station computer. Previous experience utilizing purchasing and procurement software is helpful. Certificates/Licenses/Registrations At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license. A qualified candidate/employee must have a valid drivers license with an acceptable driving record as determined by the companys insurance carrier. Required to currently possess, or obtain and maintain a Food Handlers, HACCP and ServSafe certificate within 90 days of employment. San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

FLSA Status: Exempt Reports to: Executive Chef Position Summary The Chef de Cuisine will supervise and coordinates the activities of the cooks and other workers engaged in preparing and cooking restaurant food items by performing the following duties, to ensure the Hotel's high standards of quality are met. Essential Duties & Responsibilities Supervise the staff to include scheduling, enforcing service standards and the training and motivation of our associates. Visually inspect the kitchen and take action to ensure the restaurant is clean and organized and all equipment is in working order. Assign daily side work to associates and inspect for completion and quality. Regularly monitor product quality and plate presentation to ensure consistency of service standards. Monitor the payroll budget to ensure labor costs are aligned with the forecast and ensures all associates are taking their rest and meal periods on time. Assist in conducting performance evaluations and coach and counsel associates when necessary. Reviews all Group Resumes, event schedules and daily reports to ensure the Banquet Kitchen is properly staffed to meet business demands. Regularly assist the Executive Chef in conducting staff meetings for the purpose of keeping associates informed, providing training and to create a positive work environment. Review, revise and approve daily payroll reports as needed. Assist associates and may perform in the capacity of any of the positions supervised. Displays knowledge of and follows sanitation procedures and sanitary food handling Documents and submits work orders and follow up with maintenance as necessary. All other duties as assigned by the supervisor. Supervisory Responsibilities Directly supervise the culinary staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising and evaluating performance; rewarding and disciplining associates; addressing complaints and resolving concerns. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards. Ability to equate units of measure as required by recipes. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. The ability to effectively deal with associates and guests, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Able to write reports, correspondences, memos and employee performance evaluations. Excellent organizational skills. Ability to read, listen and communicate effectively in English. Ability to read and interpret documents such as recipes and Banquet specification sheets, safety rules, operating and maintenance instructions and procedure manuals. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form Able to work in a fast-paced environment Education and/or Experience Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. One-year prior culinary supervisory experience is preferred. Certificates, Licenses and Registrations The following certifications are required: ServSafe, CPR/First Aid. DISCLOSURE TO JOB APPLICANTS PURSUANT TO THE CALIFORNIA CONSUMER PRIVACY ACT (CCPA) As part of your job application and the Company's evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category: Category: Personal Identifiers Examples: Name, alias, postal or mailing address, email address, telephone number, social security number, driver's license or state identification card number, passport number Business Purpose: To comply with state and federal law and regulations requiring; employers to maintain certain records; To evaluate your job application and candidacy for employment; To obtain and verify background check and references; and To communicate with you regarding your candidacy for employment. Category: Pre-Hire Information Examples: Job application, resume, background check results, job interview notes, and candidate evaluation records Business Purpose: Same as above Category: Employment History Examples: Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations Business Purpose: Same as above Category: Education Information Examples: Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained Business Purpose: Same as above If you become employed by the Company, the Company will notify you of additional categories of Personal Information that it collects, receives, and maintains for business purposes.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Chef de Cuisine Job DetailsLevel ExperiencedJob Location The Highlands at Wyomissing - Wyomissing, PAPosition Type Full TimeEducation Level Vocational/Technical DegreeSalary Range $18.15 HourlyTravel Percentage NegligibleJob Shift DayJob Category Restaurant - Food ServiceDescription Summary of Responsibilities: The Chef de Cuisine is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling and dating. In addition, this position oversees the Sous Chef, Cooks, Cook Helpers, and Utility Workers and performs opening and closing duties as assigned. Essential Functions: Performs opening and closing procedures. Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages. Maintains, utilizes, and supervises proper use of production sheets and temperature logbooks. Trains, supervises, directs and counsels kitchen and utility staff. Conducts pre-meal meeting for staff / cook's helpers Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control. Prepares all food items according to Serv Safe procedures. Makes sure service times are followed in all areas. Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates Ensures all foods are served at proper temperatures. Responsible for keeping food waste to a minimum and utilizing leftovers. Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes. Replenishes food items as required. Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner. Ensures the completing of sanitation assignments and logs in compliance with food and safety standards. Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow. Supervisory Responsibility: Exempt: None Non-Exempt: Supervises Sous Chefs, Cooks and Cooks Helpers Other Duties: As assigned by Management Essential functions are not intended to be an exhaustive list of all position duties required and performed by the incumbent in the role. Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time. Competencies: Leadership Communication Proficiency Customer/Resident Focus Problem Solving/Analysis Time Management Innovation Teamwork Orientation Results Driven Personal Characteristics: SAFETY: Is trustworthy, responsible, and a team player. KINDNESS: Has a welcoming personality, excellent communication skills, and is responsive. SHOW: Takes pride in self-appearance and is considered an ambassador of THAW. EFFICIENCY: Is consistent, flexible, and adaptable. Position Type/Expected Hours of Work: This position may be full-time or part-time in a health care facility that is open 24 hours a day, 365 days a year. Rotating shifts as well as weekend, holiday and work during inclement weather will be required. Travel: Some travel is expected for this position Physical Requirements and Physical Demands: While performing duties of this job, the employee is regularly required to talk and hear. Visual acuity must be adequate to perform job duties, including reading information from printed sources and computer screens. The position is continuously required to stand. This position frequently requires walking, bending, pulling with force, reaching above head, reaching above shoulder, lifting from floor level up, lifting from waist level up, lifting above shoulders/head, lifting 25 lbs., and occasionally lift and/or carrying objects weighing up to 50 lbs. This position occasionally requires sitting, climbing, crouching, squatting, crawling, kneeling, balancing, pushing/pulling (up to 350 lbs.), lifting 100 lbs. maximum, and frequent lifting and/or carrying of objects weighing up to 50 lbs. This position seldom requires lifting objects in excess of 100 lbs. Safety Hazards and Physical Environment: May be exposed to blood borne pathogens - Low Risk May be exposed to communicable diseases May be exposed to extreme conditions, (i.e. heat or cold) May be exposed to high noise levels May be exposed to moving mechanical parts May be exposed to potential electrical shock May be exposed to toxic, caustic, chemicals, and / or detergents May be exposed to rare occasions during which it is necessary to interact with a resident exhibiting aggressive behavior. Qualifications Education and Experience Requirements: High School Diploma or GED Vocational / Technical Degree in Food Service preferred 2 year / Associate Degree in Culinary Arts or Hospitality preferred 4-5 Years of progressive, proven culinary/hospitality management experience in a variety of settings such as hotels, country clubs or retirement communities. 1-3 Years Position as Sous Chef preferred Strong proactive and efficient work ethic Comfortable and agile working with technology; Proficient in MS Office and other applications. Experience in and the ability to drive a performance-based culture Ability to function in a fast-paced environment, with competing priorities and deadlines Strong analytical, assessment, and problem-solving capabilities Strong relationship building and influencing skills Demonstrated interpersonal communication, verbal and written, across multiple levels of an organization Certification and Licensure Requirements: Valid Pennsylvania Driver's License and acceptable Motor Vehicle Record Check (MVR) SERV Safe Certificate Work Authorization/Security Clearances: Medical Screening (Drug Test, PPD Test, Flu Vaccination [seasonally]) Criminal History Clearance FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years) Social Security Card Immigration and naturalization (I-9) Clearance

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the worlds leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the worlds leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview Aramark (NYSE: ARMK) proudly serves the worlds leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and 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. Qualifications Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.