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Job Description: Buehler's Fresh Foods is an employee-owned chain of 13 grocery stores located in northeast Ohio. Our employees share a genuine concern for quality and to take care of the customer. We are always "Putting People First" whether it be our customers or our employees. We are looking for an employee who can join us as a Full-time (30-40 hrs per wk), Part-time (20-30 hrs per wk) or a Seasonal (up to 20 hrs per week) team member. We offer our PT employees the opportunity to enroll in benefits such as Voluntary Dental coverage, Voluntary Life and AD&D Insurance coverage and Flexible Spending Benefits. In addition, FT employees are also offered medical as well as company paid Short-Term Disability, Long-Term Disability and Life Insurance coverage. Upon meeting minimal requirements, retirement benefits include the opportunity to enroll in a 401(k) plan as well as automatic enrollment in the Employee Stock Ownership Plan (ESOP). Our Advantage Card program has benefitted our customers for many years, and as an employee, you will enjoy the same benefits but three times as fast. The benefits include free groceries and Speedway gas discounts. Our teammates earn triple points on purchases made with their Advantage Card. We hope you would consider the opportunity below! Job Description: Head Chef Manager is responsible for learning and becoming familiar with the successful operation of all Food Service Departments including Deli, Restaurant, and Catering. Profit and Loss Responsibilities: Maximizes sales generation. Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees. Schedules and executes effective and efficient labor. Being efficient to increase profit margins Supervisory Responsibilities: Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction. Assist in identifying and recommending career opportunities for employees' development, allowing the company to meet the needs of the business level for now and in the future. Enforce standards of quality through personal observation, communication and follow through. Implementation of safety and sanitary procedures to comply with governmental regulations. Implements and communicates policy and procedure. Effective recruiting and retention of employees Department Manager Responsibilities: Maximize profitability through expense control, ordering, shrink control and efficient production. Maximizing sales through customer satisfaction, department cleanliness, suggestive selling, and food presentation. Keep abreast of competition's activities and makes recommendations for menu items and other restaurant promotions. Assist with forecasting budgets for sales, expenses and operating profits in the restaurant and catering areas, as well as capital expenditure recommendations. Controls shrink, inventory levels, supply costs, repair and maintenance and restaurant cash. Directs the execution of all programs and projects as it relates to your areas of responsibilities. Covers for the Restaurant Manager in his or her absence. Other duties as directed or assigned. Qualifications: Prior 2-5 years' food service experience preferably in managing the operation as a lead or assistant manager. Must be available to work 50+ hours per week, including nights and weekends Wages: Beginning pay based on experience and potential; regular wage reviews We value the hard work of our teammates and are proud to say that we hire most of our full-time positions from within. Eighty-five percent of our store managers started off in one of our entry-level positions. We love to see our employees grown and give them control of their career path.

Head Pastry Chef If you are an experienced Head Pastry Chef looking to join a growing local artisan bakery, this job may be an excellent fit for you! We're recruiting a talented Head Pastry Chef with strong experience in a high-volume bakery to lead a wholesale and retail bakery specializing in breads and pastries. Our client is growing quickly and is looking for someone who can help the business grow to new heights. First things first - to be considered for this position, we need you to have experience with: Preparing a variety of patisserie, artisan breads, and other dessert items in a high-volume production environment (3,000 - 4,000 pounds of dough / day) Managing high-volume production of scratch-made artisan breads like French bread, whole wheat bread, sourdough, rye bread, Italian bread, etc. in a non-fully-automated bakery Handling inventory and purchasing for things like flour, sugar, and other items used in the pastry department Ensuring quality and sanitation of material and equipment used in pastry making Training and developing production and pastry staff Identifying staffing needs and helping recruit and train talented bakers and pastry personnel Effectively communicating with all teams, including production, retail, and executive teams New product development Working with all types of pastry ingredients, including gluten free, sugar free, vegan, etc. Candidates with a Culinary Degree or ACF apprenticeship are strongly preferred. Must have an exceptional work ethic and desire to always improve and be the very best! Exceptional salary offered ($80-$100K based on experience). The Head Pastry Chef is expected to work any shift needed, including overnights as business demands. Apply now for consideration! Kevin Swanquist Executive Recruiter Harper Associates is an equal employment opportunity employer and recruiter. The Company's policy is not to discriminate against any applicant or employee based on race, color, sex, religion, national origin, age, disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Harper Associates also prohibits harassment of applicants or employees based on any of these protected categories. It is also Harper Associates' policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions or recommendations. Job Requirements: Experience with: Preparing a variety of patisserie, artisan breads, and other dessert items in a high-volume production environment (3,000 - 4,000 pounds of dough / day) Managing high-volume production of scratch-made artisan breads like French bread, whole wheat bread, sourdough, rye bread, Italian bread, etc. in a non-fully-automated bakery Handling inventory and purchasing for things like flour, sugar, and other items used in the pastry department Ensuring quality and sanitation of material and equipment used in pastry making Training and developing production and pastry staff Identifying staffing needs and helping recruit and train talented bakers and pastry personnel Effectively communicating with all teams, including production, retail, and executive teams New product development Working with all types of pastry ingredients, including gluten free, sugar free, vegan, etc. Candidates with a Culinary Degree or ACF apprenticeship are strongly preferred. Must have an exceptional work ethic and desire to always improve and be the very best!

A Chef de Partie - Baker handles the production of baked goods indicated in the menu plan, in accordance with the corresponding methods and recipes. You will supervise and train the 1st Baker Cook, Baker Cook, and Assistant Baker Cook, communicating bakery production status to the senior chef. You are also responsible in ensuring that food is properly stored and all work areas are cleaned according to USPH standards, and making sure that all equipment and machinery are properly functioning. You will report any issues or problems to the Executive Chef. We want you to join our bakery if you have experience as a Baker Cook, Chef de Partie - Baker, Head Baker, or Baker Chef in a cruise ship or a large hotel/resort pastry operation.

Enlivant is seeking an Assistant Chef at Moorehead Place in Indiana, PA Full-Time About Us: We believe taking care of Americas aging population is not only a moral obligation but a true honor and privilege. With over 230 communities, we are striving to be the nations most trusted senior living provider. Our staff treats residents like family and serves them with the utmost integrity and compassion. We are a certified Great Place to Work and we believe in not only making an impact in our industry but also with our employees. Our Benefits Plan is designed to recognize the diverse needs of our workforce with competitive medical, dental, vision packages, and a 401k with a company match. We also offer a generous paid time off for eligible employees. Development is one of our highest priorities and we provide personalized training, both face-to-face and online, to ensure employees are prepared for their roles. Through our Learning Management System (LMS), all employees have access to state-required regulatory courses, professional development and soft skills courses, and Continuing Education courses. We invite you to start a rewarding career and make a difference in the lives of seniors today! Position Summary: As the Assistant Chef, you will be responsible for assisting the Chef with dining services for our residents at an Enlivant community. Responsibilities: Ensures compliance with all laws, rules, regulations, policies and procedures as they relate to foodservice within the communities Maintaining kitchen sanitation, safety standards, and ensuring that all work/storage areas are clean, free of hazards and properly arranged Prepare and assist with plating meals from scratch Ensure a high degree of resident satisfaction at the community Additional duties as assigned Qualifications: Required Qualifications: Experience with food preparation including cooking and plating meals The ability to carry out tasks quickly and competently Must be able to lift up to 60 pounds unassisted The ability to work a full shift, come to work on time and work overtime as needed The ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation Preferred Qualifications Experience with dining services in a Chef, Cook, Sous Chef or Dietary Aide role Experience in senior living, restaurant or banquet setting helpful CPR/First Aid Certified - can be obtained upon employment Remain flexible and adaptable Work harmoniously with other employees and develop/maintain good employee relations and employee morale Uphold the principles of our mission: to enrich life through meaningful relationships and vibrant communities Express compassion for residents, staff and guests on a consistent basis Engage others in fun and creative activities Strive for excellence in all aspects of the job Work with integrity in all interactions Demonstrate humility Enlivant provides equal employment opportunities for qualified individuals and does not discriminate in employment based on race, color, national origin, age, disability or other prohibited bases. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employees Form I-9 to confirm work authorization.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Assistant Culinary and Nutrition Manager (Sous Chef) Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, RelationshipsandExcellenceare the core values for American Senior Communities. These words not only form the acronymCARE, they are our guiding principles and create the framework for all of our relationships with customers, team members, families and the community at large. Proudly serving our customers for almost 20 years with a long history of excellent outcomes, ASC is Indiana owned and operated. We take great pride in our heritage, incorporating Hoosier hospitality in all that we do. We value our customers because they are our teachers, coaches, neighbors and family. Our commitment to our team: PayActiv-gain instant access to a portion of your wages before payday! Medical, Dental and Vision insurance available plans starting as low as $20 a week 401K Paid time off and paid holidays Generous friends referral program Tuition assistance and up to $500 for certifications Volunteer opportunities in your community Preceptor Program Mentor your team members and receive additional compensation O2NE program offers fully paid LPN or RN higher education and training for employees accepted into the program Complimentary meal during shift What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we server by providing them with care and compassion. Ownership of overall management of the culinary department to ensure the department provides nourishing, attractive, well-balanced meals which meet the daily nutritional needs of each resident, consistent with laws and regulations and accepted nutritional standards while allocating department resources in an efficient and economic manner. Supervises culinary servers and cooks, including preparing schedule of hours worked and ensuring job specific orientation has occurred with each new employee. Hires, trains, promote, disciplines, and/or terminates within company guidelines. Communicates with residents to ensure customer satisfaction. Visits new residents to orient them to culinary services offered, and reviews culinary service section of resident handbook. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. Minimum of two (2) years experience in Culinary Management. Must have current and valid Serv Safe Managers Food Safety Certificate. Must have culinary degree, ACF certification or FMP or equivalent experience will be considered in lieu of degree/certification. CDM preferred or ability to obtain within six months of job acceptance. About our Senior Living Division Our Senior Living Division offersteam members the opportunity to advance their career while working in a fast paced and rewarding environment. We take pride in offering our residents more than just a place to rest their head. As a member of the Senior Living division, you will have the opportunity to use your skills to enhance the lifestyles of our residents and help them explore their passions.Ourwhole-person centered care focuses on nurturing the physical, emotional, mental, social and spiritual well-being of our residents. The hands-on experience you will gainallowsyou the opportunity to create meaningful relationships with your team and our residents. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

Cook/Sous Chef Check this out............. Full time spot with a minimum of 32 hours Ability to work 2 day 2P and 2 - 8PChef Coats providedCulinary team get free meals Offering four day work week (32 hours) with the option to work 5 days if desired Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActive Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

About Fiorella:Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet authentic Italian dining experiences to each of our neighborhood locations.The Sous Chef for Fiorella is responsible for supporting the Executive Chef and CDC of each location in leading the day-today execution of the culinary operations for both Fiorella Clement & Fiorella Polk. The Sous Chef leads the Culinary Team with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for food quality and sanitation.This role collaborates closely with the Executive Chef, CDC and Head of Culinary Production, on all aspects of the culinary operations to help create a unified experience and high-level delivery of food experience for Fiorella. You will be responsible for contributing to menu development, inventory, purchasing, food cost controls and staff management and development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.Primary Responsibilities:Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management TeamInvolved in collaborative menu planning for a la carte, large format, and pastry menusCoordinates and schedules the work of all cooks and other BOH personnel.Responsible for hiring, scheduling, training, and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of qualityContinuous training and development of cooksSupport the management of all sourcing, purchasing and maintain relations with vendors and farmers.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.Ability to manage these programs independently to company standard.Supports both front-of-the-house and back-of-the-house in all business aspects.Delivers on financial and food sanitation goals of the operation and overall business.Maintain and track a consistent monthly inventoryRequired Skills:Creative problem-solver who brings passion, enthusiasm and the desire to innovateProven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop teamsAble to work independently and have the capacity to manage up and down.Ability to work 50 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers including all G Suite of ProductsBe able to work in a standing position a minimum of 8 hours a day.Be able to reach, bend and frequently lift up to 30 pounds.

Fortune 500 Fine Dining Restaurant Company with multiple locations throughout the US is currently seeking a Executive Chef/Partner for their Austin location. Join a Team that offers unlimited growth potential. st rong style="box-sizing: inherit;"> Responsibilities of the Executive Chef Prepare a wide variety of food products from scratch Develop, plan, organize, and conduct formal training sessions for bakery staff Plan, coordinate and supervise the work activity through the day Determine production and ensure the accuracy, quality, and consistency of food Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas Spot problems and solve them quickly and efficiently Maintain a level head and delegate many kitchen tasks simultaneously Maximize the productivity of kitchen staff Maintain impeccable personal hygiene, as well as high work and safety standards Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation Set an example for staff Compensation Full-time Salary: $80,000.00 to $85,000.00 /year Quarterly bonus Benefits Paid Holidays / Vacation Medical dental and vision insurance Life Insurance Long-term Disability Insurance Temporary Disability Insurance Accidental Death & Dismemberment Insurance Paid Sick Leave Profit sharing Severance Pay 401K Job Requirements: Requirements of the Executive Chef A culinary degree from an accredited university preferred Minimum of 10 years in a hotel, restaurant, or other comparable At least 5 years in a leadership role as Executive Chef A passion and love for food and service must be evident Computer literacy Experience in high volume casual-upscale dining restaurant Comprehensive knowledge in profit and loss

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

Responsibilities of the Sous Chef Prepare a wide variety of food products from scratch Develop, plan, organize, and conduct formal training sessions for bakery staff Plan, coordinate and supervise the work activity through the day Determine production and ensure the accuracy, quality, and consistency of food Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas Spot problems and solve them quickly and efficiently Maintain a level head and delegate many kitchen tasks simultaneously Maximize the productivity of kitchen staff Maintain impeccable personal hygiene, as well as high work and safety standards Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation Set an example for staff Compensation Full-time Salary: $65,000.00 to $75,000.00 /year Quarterly bonus Benefits Paid Holidays / Vacation Medical dental and vision insurance Life Insurance Long-term Disability Insurance Temporary Disability Insurance Accidental Death & Dismemberment Insurance Paid Sick Leave Profit sharing Severance Pay 401K Job Requirements: Requirements of the Sous Chef A culinary degree from an accredited university preferred Minimum of 5 years in a hotel, restaurant, or other comparable At least 3 years in a leadership role as Sous Chef or Executive Chef A passion and love for food and service must be evident Computer literacy Experience in high volume Fine dining restaurant Comprehensive knowledge in profit and loss

It's exhilarating to know people are enjoying a meal you prepared! Come enjoy that feeling with us! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management , campus dining , senior dining , corporate dining and catering , , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. In this stimulating position you will enjoy providing the highest quality of food, serving our guests at all times, while leading & supporting our culinary team. Your normal work week will be Monday through Friday, however, for special events and other client activities that fall outside the normal work week, will be your responsibility as well. The primary responsibility of the Executive Chef is to provide the highest quality of service to the guest at all times and to ensure the accounts and chefs that report to them also provides the highest quality as well. Establish and continue to update changes and additions in recipe file. Ensures proper execution of recipe procedures which maintain a high quality and consistent product to achieve budgeted food cost. Complete /Review production sheets with manager and complete them daily as a planning tool for purchasing and production. During lunch is the focal point operating chef station or exhibition and is responsible to drive participation Place all ordering on line and phone orders and work with Manager in ordering all food and supplies based on production and business needs. Need to cover for manager during vacation Need to have ability to manage the operation and complete all required Taher weekly financial reporting to provide vacation relief for manager Maintain high of sanitation and establish and implement cleaning schedule for kitchen. Ensures café stations are stocks and sets up station. Assign and complete required prep work a day ahead. Ensures proper rotation of all products and stocks product to par level. Successful candidates must have an associate degree in culinary arts or at least 3 years of previous experience in a similar position. Your experience and training in the following areas will be evaluated: Production cooking Customer Service Purchasing Controlling Food Costs Management and Training Ability to perform in a fast paced environment Catering Functions Accounting Job Type: Full-time EOE/AA #Sponsored Job Requirements:

Are you a Executive Chef looking for a new challenge in contract management and/or corporate dining? Sodexo Corporate Services is looking for an Executive Chef 3 to join our team in the greater Lexington , Kentucky area! This Chef will oversee around 25 Sodexo staff members throughout 4 different locations producing food for a long term corporate dining account and a plant wide catering program. This position involves daily client interaction, managing around $6 million dollars in volume. Position oversees 4 locations including catering and 1st and 2nd shift cafe services including a deli, action station, grill, entree, salad bar, desserts and soup. The ideal candidate will be customer focused and have full understanding of food and physical safety while managing a high quality food program. Being detailed oriented, well organized and possessing strong planning skills are critical to the success of the position. This manager is fully responsible for assisting with hands-on daily production as well as managing the budget, financials, ordering, inventory and hourly staff. This position is in charge of driving the culinary program through others at this location with expectations primarily to cook hands on when needed. Why apply to this position? This hands-on management position involves variety This position offers a predominantly Monday- Friday schedule (some Saturdays required) There is a great opportunity to make an impact and build a great team Sodexo provides unparalleled opportunities for career advancement You'll have independence and autonomy You'll report to an experienced and knowledgeable manager Is this opportunity right for you? If your answer to the following questions is "yes" then please consider applying: Management and Influence: Can you demonstrate your ability to successfully lead and inspire kitchen employees and front of house staff throughout multiple locations? Can you influence others to successfully complete their given tasks with high quality outcomes and within budget and timeframe? Innovation: Can you show us great examples of your ability to add creativity to Sodexo's café and dining menus? Training: Can you develop and train culinary teams in new concepts? Cost Controls: Can you successfully utilize Sodexo costing tools and computer software programs to manage and positively affect the food, labor and inventory costs for the campus including an understanding of product costs and maintaining GP targets? Do you have strong computer skills, ideally in Word and Excel? Flexibility: Can you demonstrate your ability to flex and adapt to different types of communication styles and interact successfully with Sodexo staff and client customers? We are seeking Executive Chef candidates with the following in their culinary "toolkits": A strong artistic culinary flair - can you impress the top executives in a corporate headquarters environment? Knowledge of current culinary trends - can you compete with big city food trends and top chefs? The ability to conduct continuous research - Can you consistently provide sustainable and creative menu options based on national and global food trends? Very high-end tastes and a sophisticated palette - can you translate that into your food? Ability to shine in the front of house as well as in the kitchen? A strong work ethic - Do you always strive for the best and never cut corners? Provides culinary leadership within a large 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 - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 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.

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

Are you an Executive Chef looking to get away from working every weekend? Look no further this is the opportunity for you! Sodexo Government Services is looking for an Executive Chef 2 to join our team at a secure government agency in Tysons Corner, VA! We are looking for innovation, fresh food, organic, cutting edge food trends and ahead of the curve food trends. Sodexo currently has an opening for an Executive Chef 2 to lead culinary operations for a high profile cafe within a government services account. This position will report directly to a General Manager and will provide leadership and development to 20 to 30 Sodexo front-line (hourly-paid) union culinary employees. This is an excellent opportunity for an experienced culinarian and innovator to provide high-end service to our high end cafe and catering. Candidates should be passionate, highly motivated, and enjoy client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation! The location will have a 3 Cafes, 2 Retail Brands, C-Store and Executive Board Style catering, and Day to Day catering with a total MV of 5 million. We are seeking candidates with a prior background in a high-end culinary position, and supervisory experience. Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the account. Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be "one of the best". Candidate must be highly engaged, passionate and extremely hands-on in daily operations. Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses. This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with minimal holidays and weekends . Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! 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.

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements: