Trabajos sous chef en New Jersey

Job Description We’re looking for a Kitchen Assistant to join our dynamic team and support our lead chefs during live chef competitions and private events. This is an exciting opportunity for someone with line cook experience who thrives in a fast-paced kitchen and enjoys being part of a high-energy, guest-facing atmosphere. Hands-On Classes: You will use your knowledge to help our guests learn techniques and culinary skills, set mise en place, assist the chef, and deliver excellent hospitality to create an enjoyable customer experience. Catered Events, Public Dinners & Chef Competitions: In addition to helping with hands-on cooking classes, you will assist the lead chefs in preparing multi-course menus for our private catered events or public dinners and brunches. You can also have the opportunity to compete as a sous chef in our viral chef competitions for prize money! You will experience ever-changing menus that evolve with the seasons and are curated directly for the client. The role as a Kitchen Assistant is a unique blend of back of house and front of house operations and is an incredible opportunity to learn from chefs in an educational and fun environment. Responsibilities: ● Demonstrate ability to prepare foods with efficiency and technique to ensure a quality product for our guests. ● Set up the kitchen with proper equipment for hands-on cooking classes and events and ensure that all equipment is clean and functional. ● Prepare mise en place for the workstations, which includes measuring, washing, and preparing ingredients and equipment. ● Review recipes, lesson plans, and pull sheets to ensure all the ingredients and equipment are in place and staff is prepared to greet customers. ● During classes, assist the Chef Instructor and guests with the food items and equipment. ● Answer questions raised by students on equipment, processes, recipes, etc. and deferring to the chef instructor where needed. ● Make sure the kitchen and prep areas remain clean: remove dirty dishes and used equipment as the class or event progresses and any spills or messes are quickly cleared. Make sure that used equipment is brought to the dishwasher. ● Return clean dishes, tools and equipment to the designated storage areas in the classroom / kitchen. ● Break down and clean kitchen areas ensuring all equipment (pots, pans, dishes, silverware and glasses) are properly cleaned and stored. ● Assist with preparation of a multi-course catered event or public dinner. ● Perform other duties as assigned by the Chef Instructors. Requirements: ● Prior line cook experience required ● Must have weekend and evening availability ● Comfortable working under pressure and following direction closely ● Friendly, professional demeanor with strong communication skills ● Must understand FOH operations and be able to deliver a good customer experience ● Must possess a strong sense of urgency and attention to detail Perks: ● Winning team bonuses during chef competitions ● Share in generous event gratuities ● A creative and collaborative culinary environment If you're a motivated team player with a passion for food, events, and a bit of competition—we want to meet you!

Job Description Harrigan's Pub is a fast paced, high volume restaurant at the Jersey Shore. We have Immediate opening for experienced Line, Saute, Grill, and Prep cook Position is for year round employment, not seasonal. · Qualifications: • Previous kitchen experience cooking in a full service restaurant., • Grilling, frying, sautéing, and other cooking methods to specified recipes and standards, • Good foundation in kitchen skills, including knife/prep work, sauté, and more., • Ability to work in a fast-paced environment and prepare entrees in a timely manner, • Able to work days, nights and weekends Responsibilities: • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Assist with stocking and setting up kitchen stations, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Able to stand long hours and lift up to 50 pounds Applications will be accepted through ZipRecruiter, on our website, under "jobs", go to: WWW.HARRIGANSPUB.COM, or in person at Harrigan's Pub, Sea Girt. No phone calls please. Wage is based on experience. Company DescriptionHarrigan’s Pub is the premier Irish Pub at the Jersey Shore. Our signature Sizzling Sliced Steak Sandwich is a house specialty for over 40 years! We also offer an extensive menu including fresh fish, steaks, hand-crafted burgers and sandwiches.Harrigan’s Pub is the premier Irish Pub at the Jersey Shore. Our signature Sizzling Sliced Steak Sandwich is a house specialty for over 40 years! We also offer an extensive menu including fresh fish, steaks, hand-crafted burgers and sandwiches.

Job DescriptionExecutive Chef position:Battleground Country Club is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience. Key Responsibilities: • The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management., • This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority., • She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin., • The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests., • The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation., • This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success., • Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations., • A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture. Skills/Qualifications: • Minimum of Two years experience as an Executive Chef or Five years experience as a Sous Chef., • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets., • Possesses characteristics that command a presence in the dining room., • Proven track record of team management, organizational, and coaching skills within the heart of the House., • Solid understanding of a la carte and banquet revenue generation., • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets., • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills., • Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations., • Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff., • Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”, • Organizes, prioritizes, delegates, and follows through with assignments., • Motivates and maintains a cohesive team while managing and directing their performance., • Promotes positive work relationships with other departments., • Manages change effectively., • Has strong presentation skills., • Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses., • Experience with purchasing and inventory systems., • Creative menu development skills., • Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems., • Superior client service skills and the ability to maintain poise under pressure., • Bilingual (English – Spanish) communication ability a positive. Please submit your cover letter and resume and let's discuss the opportunity of working together.

Job DescriptionCompany Description Monarch/Brandywine Senior Living Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description Reports To: The Executive Chef will report to the Executive Director. This position is an exempt, salaried position. Salary Range: $70,000 - $75,000 Yearly Job Overview: The Executive Chef is responsible for the day-to-day operations of the dining department. This includes staffing, planning, organizing, and providing the residents with the highest quality program while serving nutritious and well plated meals. Additionally, the Executive Chef develops, maintains, and implements policies and procedures in line with local, State and Federal guidelines. Responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Responsibilities and Duties: • Promote our mission and core values of Senior Living to residents, visitors, co- workers, and the surrounding community. Actively contributes to growing community occupancy by representing and interacting positively with potential residents, family members, and professionals. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Interview, hire, orient, train, supervise and evaluate subordinate staff. Consistently evaluate residents’ needs in relation to staff needs as a basis for determining priorities in designing an ongoing dining program. Comply with all aspects of operation, including personnel practices, in accordance with our policies and federal, state, and local regulations. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Prepare and participate in local community events sponsored by your site. Build a high performing team and keep morale high. Maintain a safe working and living environment. Ensure all staff use and maintain equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Provide occasional weekend coverage as Manager on Duty. Prepare and serve quality meals. Ensure special dietary needs are met and prepare texture modified food, as directed. Ensure compliance with all record keeping, food safety, and risk management requirements. Monitor food preparation, storage, and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies. Maintain accurate hot and cold food, refrigerator, and freezer temperature logs. Participate in and attend all in-service training as scheduled. Ensure compliance with all Federal, State, and local regulations, as well as community policies and procedures. Other duties as assigned. Qualifications College degree or Certification preferably in culinary arts, hospitality, nutrition, or business Minimum of two (2) years of culinary services administration experience, preferably in Senior Living ServSafe certification required Must have training and experience in cost control, food management, and diet therapy. Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications. • Competence in organizational and time management skills and demonstrate good judgment, problem solving, and decision-making skills. Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight up to 50 lbs. The associate must use proper body mechanics. While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. Additional Information Benefits Offered (Full Time): · Health Insurance: Medical/Rx, Dental, and Vision · Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability · Basic Life & Accidental Death & Dismemberment (AD&D) Insurance · FSA (Commuter/Parking) · Employee Assistance Program (EAP) · 401(k) Retirement with Company Match · Paid Time Off (PTO) and Holidays · Tuition Reimbursement Other Compensation Programs: · Employee Referral Bonus · Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job DescriptionKitchen Manager | High Volume Restaurant | Salary up to 85k Toms River, NJ We are seeking a hands-on, high-impact Kitchen Manager to lead day-to-day culinary operations in a high-volume, full-service restaurant in Toms River, NJ. This role is ideal for a strong operator who thrives in a fast-paced environment, can drive consistency and execution, and leads from the front during peak service.The Kitchen Manager will be responsible for ensuring food quality, managing kitchen teams, controlling costs, and maintaining a clean, organized, and efficient operation. This is a critical leadership role focused on execution, team development, and operational discipline. Key Responsibilities: Kitchen Operations & Execution • Oversee daily kitchen operations, ensuring consistent food quality, presentation, and ticket times, • Lead from the line during high-volume service, maintaining pace and standards under pressure, • Ensure prep, production, and execution are aligned with volume and business needs, • Maintain strict adherence to food safety, sanitation, and HACCP standardsTeam Leadership & Development, • Hire, train, and develop line cooks, prep staff, and shift leaders, • Create and manage schedules to support volume while controlling labor costs, • Foster a culture of accountability, urgency, and teamwork, • Coach and develop team members to improve performance and retentionCost Control & Inventory Management, • Manage food cost through proper ordering, inventory control, and waste reduction, • Execute weekly inventory and maintain accurate product levels, • Ensure proper portioning and minimize loss through strong kitchen systems, • Work with vendors to maintain product quality and consistencyOperational Excellence, • Maintain a clean, organized, and inspection-ready kitchen at all times, • Enforce standard operating procedures to ensure consistency across all shifts, • Partner with front-of-house leadership to ensure smooth service execution, • Identify opportunities to improve efficiency, speed, and overall kitchen performanceQualifications:, • 3–5+ years of Kitchen Manager, Sous Chef, or comparable leadership experience in a high-volume restaurant, • Proven ability to lead and develop kitchen teams in a fast-paced environment, • Strong understanding of food cost, labor management, and inventory systems, • Hands-on leadership style with a strong sense of urgency, • Excellent communication and organizational skills, • Ability to work nights, weekends, and holidays as neededCompensation & Benefits:, • Competitive salary (commensurate with experience), • Growth opportunity within a high-volume, stable operation, • Strong leadership team and supportive work environment

Job DescriptionConsidered among the top private golf courses in New Jersey, TPC Jasna Polana’s par-72, 7,098-yard championship layout is situated on 230 acres of breathtaking countryside in the heart of Princeton. The Gary Player designed golf course is the centerpiece to a unique private club boasting a variety of golf, dining, and hospitality amenities in a pristine and natural setting. The truly unique Clubhouse at TPC Jasna Polana features several dining and lounge areas including a brand new Bar & Restaurant (opened Summer 2026) as well as a member dining patio (due for renovation late 2026), meeting rooms and Travertine Ballroom event space. Position Summary:The Executive Sous Chef plays an integral leadership role in the daily operation of the kitchen, supporting the Executive Chef in delivering an exceptional culinary experience for our members and guests. This position oversees the execution of both à la carte dining and banquet operations, ensuring every dish reflects Jasna Polana's standards for quality, consistency, presentation, and hospitality. Working in a dynamic private club environment, the Exec Sous Chef helps lead a team that executes everything from intimate member dinners and golf events to large weddings and special occasions. Success in this role requires strong organization, effective communication, attention to detail, and the ability to maintain high culinary standards regardless of service volume. In addition to daily production, the Exec Sous Chef assists with purchasing, inventory management, recipe development, food and labor cost control, team development, and maintaining a clean, safe, and professional kitchen. Key Responsibilities.Culinary Execution: • Prepare and execute menu items according to standardized recipes and established culinary techniques., • Ensure every plate leaving the kitchen meets the Club's standards for quality, consistency, portioning, and presentation., • Maintain organized stations with proper mise en place before each service., • Coordinate production and timing across all stations to deliver efficient, seamless service., • Assist with seasonal menu development, daily features, and recipe refinement., • Support a scratch-cooking philosophy while maintaining consistency and operational efficiency. Member Dining & Banquet Operations: • Execute weddings, golf outings, member events, and refined à la carte dining with equal attention to quality, consistency, and presentation., • Assist with production planning using Banquet Event Orders (BEOs), daily business levels, and forecasted covers., • Balance banquet production and daily restaurant service without compromising the member experience., • Adapt to changing timelines and operational needs while maintaining professionalism and composure., • Collaborate with the front-of-house team to ensure smooth service and exceptional guest experiences. Leadership & Team Development: • Lead by example through professionalism, accountability, urgency, and respect., • Coach and support cooks through daily instruction, feedback, and hands-on training., • Foster a collaborative kitchen culture built on communication, teamwork, and continuous improvement., • Help onboard and train new team members on recipes, station expectations, food safety, and Club standards., • Promote a positive work environment where every team member is encouraged to grow. Purchasing & Cost Management: • Assist with purchasing, receiving, and inventory management., • Monitor product quality, inventory levels, and communicate shortages proactively., • Support recipe costing, portion control, and waste reduction initiatives., • Assist with monthly inventory and invoice coding., • Contribute to achieving food cost and labor goals without compromising quality or the member experience. Kitchen Standards: • Maintain a clean, organized, and sanitary work environment that exceeds health department standards., • Follow proper labeling, dating, storage, and product rotation procedures., • Ensure equipment is properly cleaned, maintained, and reported for repair when necessary., • Complete opening, closing, and deep-cleaning responsibilities thoroughly., • Always uphold the highest standards of food safety and sanitation. Professional Growth: • Continue developing culinary knowledge, leadership skills, and operational expertise., • Participate in team meetings, training sessions, and ongoing professional development., • Contribute ideas that improve menu offerings, kitchen efficiency, and the overall member experience., • Perform additional responsibilities as assigned by the Executive Chef. Who We're Looking For:We're looking for a culinary professional who takes pride in their craft and enjoys working in a team-first environment. The ideal candidate is organized, dependable, adaptable, and leads with humility and professionalism. They understand that success comes from consistency, preparation, and attention to detail. At Jasna Polana, every service matters—whether it's dinner for members in the Oak Room, a championship golf event, or a 200-guest wedding. We believe the same level of care and craftsmanship should be reflected in every plate we serve. Compensation:Competitive Salary + Performance Bonus.

Job Description Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a competitive hourly pay range of $24-$28, with overtime (1.5x) available. This culinary role is also expected to work a minimum of 50 hours per week, with varied shifts during evenings, nights, and weekends. In addition to great pay and a flexible schedule, you also receive the following benefits: • PTO, • Bonus Structure, • Uniforms Join our team in Bordentown, NJ by applying today! YOUR DAY-TO-DAY AS OUR EXECUTIVE CHEF As you step into the bustling kitchen as our Executive Chef, the aromas of fresh ingredients greet you. You immediately take charge of overseeing the food preparation, ensuring that each dish reflects your culinary vision. Throughout the day, you check the inventory and place orders for essential supplies to keep the kitchen running smoothly. As a manager, you guide your cooking staff through their tasks while maintaining a positive and energetic atmosphere. You ensure that sanitation and safety protocols are strictly followed, prioritizing the well-being of both your team and your patrons. Finally, you conduct quality control, tasting dishes before they leave the kitchen, striving for perfection in every bite. Here's what we need from you: • 5+ years of experience as a Sous Chef or Executive Chef, • Food safety certified, • Culinary School Graduate (preferred) OLD TOWN PUB: WHY CHOOSE US? Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. Working at Old Town Pub means being part of a team that thrives on energy, hospitality, and growth. We're proud to offer fantastic pay, great benefits, and a fun, supportive culture where your hard work is valued and your career can flourish. Whether you're behind the bar, in the kitchen, or serving guests, you'll find a welcoming environment where teamwork and good vibes fuel everything we do. We value your time and culinary expertise, and we're excited to review your application. Don't miss out on this opportunity to showcase your passion for cooking, attention to detail, and commitment to excellence. Apply today using our 3-minute initial application and become our restaurant's Executive Chef today!

Job Description Crystal Springs is seeking Line Cooks to join our expansive and growing culinary team. We are driven by a passion for savory flavors, locally sourced ingredients, and an elevated dining experience designed to exceed expectations at every turn. Crystal Springs is home to 10 indoor and outdoor restaurants, bistros, pubs, and cafes, ranging from fine dining at the award-winning Restaurant Latour to our own innovative Chef’s Garden. Our mission is simple: to bring together culinary professionals who share a passion for excellence, creativity, and growth. If you are looking to advance your culinary career and be part of a dynamic, evolving kitchen environment, apply today. Responsibilities: • Set up and stock stations with all necessary supplies, • Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Follow directions from the Executive Chef and Sous Chefs, • Comply with all nutrition, sanitation, and safety standards, • Maintain a positive and professional attitude with coworkers and guests Competitive pay dependent on experience. Requirements: • 2–3 years high-volume kitchen experience preferred, • Ability to multitask in a fast-paced environment, • Knowledge of grill, sauté, and garde manger stations, • Strong team player mentality, • Flexible availability for various shifts, • Willingness to learn and grow, • Culinary school training a plus, • Passion for the culinary industry, • Weekend and holiday availability required Enjoy Crystal Springs Employee Perks! • Discounted Minerals Sports Club Membership, • 30% Dining/Retail Discount, • 30% Spa Discount, • Discounted Stays at the Hotels, • Discounted admission to Events & Festivals, • Complimentary Golf

Job Description Job Title: Line Cook Salary: $22-$23 per hour (Based on experience) Hire Date: Immediate (We are looking to fill this position to meet the current business needs) Schedule: Part-time (Based on business needs, usually weekends with occasional weekdays) Job Overview: Sweet Tee’s provides catering services for various special events. From Wedding Receptions to Birthday Celebrations and Corporate Events. We are looking to hire a talented and reliable Line Cook to join our existing team. The Line Cook is expected to work closely with our Head Chef at our commercial kitchen located in Orange, New Jersey. This is a 1099 employee position that is expected to have availability based on business needs. If you're hard-working and dedicated, Sweet Tee’s Catering LLC is an ideal company for you. Duties/Responsibilities: Prepares food items by cutting, chopping, and mixing ingredients Perform portion control and minimize waste to keep costs within the forecasted range Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery Ensure quality and freshness of ingredients and products Maintain a clean workstation area, including kitchen equipment, tables, and shelves Comply with applicable sanitary, health, and personal hygiene standards Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef Sets up and stocks food items and other necessary supplies. Performs inventory checks and completes food storage logs. Qualifications: High school diploma or GED ServSafe Certification 1-2 years of experience as a line cook Understanding of cooking methods and procedures, and knife handling skills Ability to perform tasks with accuracy, speed, and attention to detail Ability to read and follow cooking directions Ability to remain calm in a fast-paced environment Must be organized and self-motivated Must be able to stand, bend, stretch, lift, and carry heavy materials Basic written and verbal communication skills Ability to work as a team member

Job Description The ideal candidate will: • Have 2 years of professional cooking experience with excellent production skills in banquets, • Have detail and care for their work., • Be reliable, focused, organized and communicative., • Be able to self-manage as well as be managed., • The position requires various capacities toward meeting the goals of the team and the business

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook to join our culinary team. The ideal candidate thrives in a fast-paced, high-standard kitchen environment. You will work closely with our Executive Chef and culinary team to execute thoughtfully crafted Italian dishes with precision and consistency. Responsibilities • Prepare and execute menu items according to Sofia’s recipes and presentation standards, • Maintain high standards of food quality, taste, and plating, • Set up and stock stations with necessary supplies, • Ensure cleanliness and organization of your station at all times, • Follow all food safety and sanitation guidelines, • Assist with prep work, inventory management, and receiving deliveries Qualifications • Minimum 3+ years experience as a line cook, preferably in fine dining or upscale Italian cuisine, • Strong knife skills and a solid grasp of classic sauces and fundamental cooking techniques., • Experience working in a fast-paced kitchen with high-volume service preferred., • Flexible schedule, including evenings, weekends, and holidays If you are passionate about Italian cuisine and committed to culinary excellence, we would love to hear from you. Join us at Sofia and be part of an elevated dining experience in Englewood.

Job Description Kitchen Manager | High Volume Restaurant | Salary up to 85k Toms River, NJ We are seeking a hands-on, high-impact Kitchen Manager to lead day-to-day culinary operations in a high-volume, full-service restaurant in Toms River, NJ. This role is ideal for a strong operator who thrives in a fast-paced environment, can drive consistency and execution, and leads from the front during peak service. The Kitchen Manager will be responsible for ensuring food quality, managing kitchen teams, controlling costs, and maintaining a clean, organized, and efficient operation. This is a critical leadership role focused on execution, team development, and operational discipline. Key Responsibilities: Kitchen Operations & Execution • Oversee daily kitchen operations, ensuring consistent food quality, presentation, and ticket times, • Lead from the line during high-volume service, maintaining pace and standards under pressure, • Ensure prep, production, and execution are aligned with volume and business needs, • Maintain strict adherence to food safety, sanitation, and HACCP standards Team Leadership & Development • Hire, train, and develop line cooks, prep staff, and shift leaders, • Create and manage schedules to support volume while controlling labor costs, • Foster a culture of accountability, urgency, and teamwork, • Coach and develop team members to improve performance and retention Cost Control & Inventory Management • Manage food cost through proper ordering, inventory control, and waste reduction, • Execute weekly inventory and maintain accurate product levels, • Ensure proper portioning and minimize loss through strong kitchen systems, • Work with vendors to maintain product quality and consistency Operational Excellence • Maintain a clean, organized, and inspection-ready kitchen at all times, • Enforce standard operating procedures to ensure consistency across all shifts, • Partner with front-of-house leadership to ensure smooth service execution, • Identify opportunities to improve efficiency, speed, and overall kitchen performance Qualifications: • 3–5+ years of Kitchen Manager, Sous Chef, or comparable leadership experience in a high-volume restaurant, • Proven ability to lead and develop kitchen teams in a fast-paced environment, • Strong understanding of food cost, labor management, and inventory systems, • Hands-on leadership style with a strong sense of urgency, • Excellent communication and organizational skills, • Ability to work nights, weekends, and holidays as needed Compensation & Benefits: • Competitive salary (commensurate with experience), • Growth opportunity within a high-volume, stable operation, • Strong leadership team and supportive work environmentCompany DescriptionGecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment, • Proficiency in english Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionAbout the Role: Join DA Cordi LLC as a Sous Chef in Brick Township, NJ, where culinary creativity meets exceptional service. Be part of a dynamic kitchen team dedicated to crafting unforgettable dining experiences. Responsibilities: • Assist the head chef in menu planning and food preparation., • Supervise kitchen staff and ensure efficient kitchen operations., • Maintain high standards of food safety and cleanliness., • Prepare and present dishes according to restaurant standards., • Manage inventory and assist in ordering supplies., • Train and mentor junior kitchen staff., • Collaborate with front-of-house staff to enhance guest experience., • Stay updated on culinary trends and techniques.Requirements:, • Proven experience as a sous chef or in a similar role., • Culinary degree or relevant certification preferred., • Strong leadership skills and ability to work in a fast-paced environment., • Excellent communication and teamwork abilities., • Knowledge of food safety regulations and best practices., • Passion for cooking and creativity in the kitchen., • Ability to manage multiple tasks and prioritize effectively., • Flexibility to work evenings, weekends, and holidays as needed.About Us: DA Cordi LLC has been a cherished part of the Brick Township community, known for our commitment to quality and innovation in dining. Our team thrives in a supportive environment where creativity and collaboration are encouraged, making it a great place to grow your culinary career.

Job Description About the Role The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. Position Responsibilities • Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount, • Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed, • Manage the service cleanliness and dining room floor, • Must have acquired knowledge of sanitation according to state and federal guidelines, • Work efficiently and accurately in operating mode, • Thorough knowledge of Safety and OSHA guidelines, • Follow and maintain documentation according to all HACCP guidelines, • Set up HACCP flow chart built into production guidelines, • Manage the food and labor cost, • Complete paperwork, daily and weekly reports, menu analysis and ordering products, • Training of all employees; prepare weekly schedules; employee development and training programs., • Inspect equipment and assure PM is in effect, • Follows and adheres to all company and Departmental safety guidelines Essential Functions • Periodically pushing and pulling heavy carts and lifting products in proper storage areas, • Temperatures vary from hot to cold areas, • Periodically taste and evaluate quality of food products, • Required to be detailed oriented, • Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment., • Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours., • Must be able to stand for an entire shift and move throughout the hotel., • Must be able to lift to 55 lbs, push up to 50lbs. Requirements • Must have four years’ culinary experience; two years’ supervisory experience, • Ability to communicate effectively with diverse work staff, • Excellent guest relations skills, • Proficient at all computer and software applications, • The ability to effectively communicate in English, • Serv Safe certified, • Work with Excel, Word and Agilysys MMS System software programs Benefits • Free meal on shift, • Training & Development, • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k,), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off, • Our cash compensation amount for this role in the salary range of $53,500 - $69,600. Final offer amounts are determined by multiple factors including experience and expertise and may vary from the amount listed above.

Job DescriptionBenefits: • 401(k), • Flexible schedule, • Health insurance, • Opportunity for advancement We’re Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles. We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities: • Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation, • Assume the role of liaison between all departments within the culinary division and all other hotel departments, • Supervise the preparation and cooking of various food items, • Develop and implement creative menu items that adhere to JSRG brand standards, • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring, • Demonstrated experience in the butchery & fabrication of meat and fish, • Demonstrated experience in sauce-making, • May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs, • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results, • Monitor food production, ordering, cost, quality and consistency daily, • Ensure proper safety and sanitation of all kitchen facilities and equipmentQualifications:, • In-depth skills and knowledge of all kitchen operations, • Possess strong leadership, communication, organization, and relationship skills, • Experience with training, basic financial management, and customer service, • Proficient in general computer knowledge, • A true desire to exceed guest expectations in a fast-paced customer service environment, • Capable of producing a consistent product in a timely manner, • Strong training and communication skills qualification, • ServSafe CertificationJob Types: Full-time, Part-time Shift: • 10 hour shift, • 12 hour shift, • 8 hour shift, • Day shift, • Evening shiftWork Location: In person Start your journey today and make your mark with JSRG!

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms, • Employee Assistance Program Our community is looking for a Sous Chef to join our team. Responsibilities: • Provide supervision to dietary/kitchen team and supporting the Executive Chef, • Assist in controlling food costs, • Assist in maintaining controls and security of all food items and supplies in storage, • Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating, • Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items, • Record and maintain Food Safety Equipment Records and Food Safety Temperature Records, • Perform and assist in the rotation (FIFO – First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: • Two (2) years’ Sous Chef experience, • Supervisory experience preferred, • Must maintain current Food Services Sanitation certificate, • Associates Degree in Culinary Arts preferred, • Competent in organizational, time management skills, • Must demonstrate good judgment, problem solving and decision-making skills, • Ability to work weekends, evening and flexible hours If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

Job Description Position Title: SOUS CHEF - TITUSVILLE, NJ Salary: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description The culture at Renault Winery Resort is built on our shared core VIVÂMEE Values JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, reward, & praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team. Perks for being a team member: • Free Golf, • Benefits for Full-time team members, • Discounted merchandise and dining, • Exciting work culture, • More perks coming soon Come join a fun team with an amazing culture while working in a beautiful environment! The candidate will be required to handle the day-to-day management of the kitchen. From ordering ingredients to supervising the line cooks, the sous chef gets into the nitty-gritty details to ensure the top toque has everything they need to create delectable dishes. This position oversees all elements of the kitchen from the planning stage to the development of recipes and, finally, execution. Responsibilities include hiring and training staff, supervising the kitchen team, cooking, creating menus and recipes, scheduling and training employees, and more. Candidates will be well-versed in all aspects of professional kitchens and have extensive experience in different types of restaurants. Other duties include, to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu as well as coordinating the food production process. Duties also include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service. Responsibilities: • Promote and portray the VIVÂMEE Values, • Know, understand, and adhere to company established policies and procedures., • Develop in conjunction with the Executive Chef, GM & F&B Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example, • Demonstrate new cooking techniques and equipment to staff., • Maintain a recipe manual with pictures, for all menus., • Training of back-of-the-house kitchen staff with a customer service attitude., • Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort.Immaculate cleanliness for all the BOH areas., • Inspect the kitchen for health and safety violations, • Responsible for overall food quality and image of all Resort functions concentrating on food presentations., • Responsible for food at Resort special events., • Check the quality of the line cooks' work, • Communicate with the front-of-house staff, • Cook dishes yourself during rushes, • Ensuring all catering chefs are meeting respective job description requirements., • Reviewing and approving employee time cards., • Interacts with guests to obtain feedback on product quality and service levels., • Collaborate with the Events leadership team to set & evaluate menu prices in accordance with corporate accounting guidelines., • Assist with Events, Restaurant and F&B programming events., • Work closely with the Stewarding team to ensure that all food related areas are in compliance with Health Code., • Hire, train, manage, and develop employees within responsible areas. Job Requirements and Qualifications: • Two-year Culinary degree preferred, • Strong organizational skills and interpersonal skills, • The ability to work under pressure to succeed in the competitive restaurant industry., • Focus on food presentation and quality, • 6+ years' experience in an executive kitchen position preferred, • Required experience in high volume hotel business., • Must be competent in culinary creativity as demonstrated by the cooking test., • Effectively be able to manage food cost, labor cost, inventories., • Must possess the ability to handle stressful and busy property., • Must have a good understanding of menu costing ., • Candidate must be a leader and a mentor, • Candidate must stay current and on top of trends Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). Renault Winery Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Renault may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

Job Description The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. Position Responsibilities • Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount, • Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed, • Manage the service cleanliness and dining room floor, • Must have acquired knowledge of sanitation according to state and federal guidelines, • Work efficiently and accurately in operating mode, • Thorough knowledge of Safety and OSHA guidelines, • Follow and maintain documentation according to all HACCP guidelines, • Set up HACCP flow chart built into production guidelines, • Manage the food and labor cost, • Complete paperwork, daily and weekly reports, menu analysis and ordering products, • Training of all employees; prepare weekly schedules; employee development and training programs., • Inspect equipment and assure PM is in effect, • Follows and adheres to all company and Departmental safety guidelines Essential Functions • Periodically pushing and pulling heavy carts and lifting products in proper storage areas, • Temperatures vary from hot to cold areas, • Periodically taste and evaluate quality of food products, • Required to be detailed oriented, • Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment., • Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours., • Must be able to stand for an entire shift and move throughout the hotel., • Must be able to lift to 55 lbs, push up to 50lbs. Requirements • Minimum 5 years’ experience as a sous chef or restaurant chef in a high-volume Chinese restaurant., • Bilingual (fluent English)., • Ability to communicate effectively with diverse work staff., • Excellent guest relations skills., • Proficient at all computer and software applications., • ServSafe Certified., • Work with Excel, Word and Agilysys MMS System software programs. Benefits • Free meal on shift, • Training & Development, • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401K), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off, • Free Parking Competitive Pay: Our cash compensation amount for this role is targeted at $60,500-$72,000 annually. Final offer amounts are determined by multiple factors including candidate experience and expertise and may vary from the amount listed above. *Potential for sign on bonus contingent upon experience

Job DescriptionDescription:Sous Chef-- Private SchoolPay Rate: $30.50 Per hour Full Time Position Benefits Eligible Schedule: Wed-Fri 12-7pm, Saturday 8-5:30, Sunday 8-5:30 Must have experience in Chinese cuisine Bring your culinary leadership and expertise in authentic Chinese cuisine to a dynamic private school dining program where quality, creativity, and fresh preparation are at the center of every meal. Brock & Company is seeking a full-time Sous Chef with hands-on experience preparing authentic Chinese dishes, along with the ability to support daily kitchen operations, catering production, staff guidance, and exceptional service. This is an excellent opportunity for a skilled culinary professional who takes pride in traditional technique, bold flavors, and creating meaningful dining experiences for students, faculty, and the school community. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Responsibilities: • The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager., • Station set – up prior to service with appropriate equipment and food to be determined by the supervisor., • Assist management in purchasing, inventory control and training., • Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations., • Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: • Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus., • Background in banquet or catering production preferred., • Follow all outlined health and safety regulations with regard to equipment use and personal hygiene., • Positive “can-do” attitude, • Receive, unpack, unwrap, date, rotate and stow deliveries., • Must be able to stand for extended periods of time., • Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height., • Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees • Medical, Dental & Vision, • Paid Time Off, • 401K Plan with Company Match, • Life & AD & D Insurance, • Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21 Requirements:

Job Description Salary: $55,000 - $65,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Req ID: 1545684 Gourmet KRISTINA MCCARTHY

Job Description Position Title: SOUS CHEF - PRINCETON, NJ Salary: $55,000 - $59,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDescription: • Prepare and present cold appetizers, salads, fruit displays, seafood displays, charcuterie boards, cheese displays, and dessert garnishes., • Prepare hors d'oeuvres and cocktail hour items according to recipes and presentation standards., • Assist with banquet production and event preparation., • Ensure all food is prepared safely and in compliance with ServSafe standards., • Maintain cleanliness and organization of the Garde Manger station., • Rotate and label products using FIFO procedures., • Assist with inventory, stocking, and receiving deliveries., • Work closely with the Executive Chef and Sous Chefs to ensure timely event execution., • Maintain the highest standards of food quality and presentation.Requirements:, • Previous Garde Manger, pantry, or banquet experience preferred., • Knowledge of knife skills and food presentation., • Ability to work efficiently under pressure., • Strong attention to detail., • Team-oriented with a positive attitude., • Reliable transportation., • Ability to stand for extended periods and lift up to 50 pounds., • Flexible schedule, including evenings, weekends, and holidays.

Job Description We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Menu development; creating and implementing menus that reflect restaurant concept, seasonal availability., • Staff Management; hiring, training, supervising motivating entire kitchen staff., • Ensuring adherence to food safety and sanitation standards, • Food quality and consistency; ensuring the highest quality and presentation of all dishes., • Inventory and cost control; managing food inventory, ordering, receiving and controlling food cost., • Financial planning; collaborating with management team on budgeting and financial planning for kitchen., • Culinary innovation; staying updated on culinary trends., • Standardize recipes and plate presentations, updating plate costs., • Quarterly food shows, staff training Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Creates exciting recipes and menus., • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Excels at project management and is organized, • Ability to thrive in a fast-paced environmentCompany DescriptionB2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities.B2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities.

Job Description Buckalew's / Station 117: established Jersey Shore restaurants seeking an experienced chef; creative, leader, solid management skiils who can run a fast paced energetic kitchen in the summer and enjoy a more mellow pace during the slower seasons. We offer a classic jersey shore menu highlighting seafood specialties along with classic tavern foods, and are always open to fresh ideas to satisfy ever evolving market demands. Known for our consistency and friendly atmosphere we are looking for a talented, energetic chef to join our leadership team. • Compensation: $75,000 ot $100,000 plus bonus, • Paid vacation: 2-3 weeks, • Health Benefits, • Hire/build/train/retain staff, • Proven track record of controlling food and labor costs, • Minimum 7 years experience with at least half of that as sous chef / chef

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Rider Daly's - 2083 Lawrencville Road, Lawrence Township, NJ 08648. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. Flexible. More details upon interview., • Requirement: Prior culinary management experience is required., • Pay range: $25.00 per hour to $30.00 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description Overview Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality. We strive to demonstrate our Mission in everything we do, especially in our Back of House operations. Our Sous Chefs are responsible for creating a positive environment that sets the expectations for quality food in a neat, clean, and organized kitchen. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back-of-house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs must be able to remain calm and composed in high pressure situations. Responsibilities In order to exceed our guest’s expectations, we have outlined the duties and responsibilities of our Sous Chef below: RESPONSIBILITIES INCLUDE, BUT NOT LIMITED TO: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations, • Accountable for ordering and receiving produce, seafood, and main food orders, • Conducts daily / bi-weekly inventory with team, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Qualifications PRE-REQUISITES: • 2 years full-service restaurant experience in a management position, • Working kitchen knowledge—butchering and portion control, • Be an expert in Iconic Hospitality, • Must have solid communication and organizational skills KNOWLEDGE REQUIREMENTS: • Iconic Hospitality standards, • Prep Duties, • Storing & Cooling food, • Food handling, • Butchering and portion control, • POS/Micros Knowledge, • Cash handling, • Food and Labor cost control, • Inventory control, • Administrative tasks, • Purchasing, • Safety and Sanitation procedures, • NCO (Neat, clean and organized) PHYSICAL REQUIREMENTS: • Able to speak, read, write and understand the primary language of the work location, • Reach, bend, push & pull items for up to 2 hours each day, • Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day, • Able to stand and exert well-paced mobility for multiple hours in length, • Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. #FBGRILL

Job DescriptionSous Chef Location: Bridgewater, NJ Position Overview: The Sous Chef plays a key leadership role in kitchen operations, ensuring consistent culinary execution, food quality, and team development. This position supports the Chef in day-to-day management, culinary standards, and coordination of back-of-house operations while fostering a culture of excellence and teamwork. Key Responsibilities: • Oversee daily kitchen operations, ensuring high standards of food preparation, presentation, and safety., • Lead, train, and mentor culinary team members to maintain consistency and uphold company culinary guidelines., • Assist with menu execution, recipe adherence, and quality control across all stations., • Manage inventory, product rotation, and ordering to maintain appropriate stock levels and minimize waste., • Ensure compliance with health, sanitation, and safety regulations at all times., • Support hiring, onboarding, and ongoing development of kitchen staff., • Collaborate with management on labor planning, scheduling, and operational efficiency., • Maintain a clean, organized, and efficient kitchen environment, promoting smooth service during peak hours., • Step into the Chef’s role as needed to maintain seamless kitchen operations.Qualifications:, • Previous experience in a high-volume, polished-casual or upscale dining environment., • Strong leadership skills with the ability to train, motivate, and develop a diverse culinary team., • Excellent understanding of culinary techniques, food safety, and kitchen operations., • Ability to stay organized and perform well under pressure., • ServSafe or similar certification preferred.Benefits:, • Competitive salary and performance-based incentives, • Comprehensive medical, dental, and vision insurance, • Paid time off and holiday pay, • Retirement savings plan with company contribution, • Employee dining and discount programs, • Opportunities for professional growth, culinary development, and advancement, • Supportive and collaborative work environment with a focus on work-life balance

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $23-28 per hour Benefits: • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance (After 90 days of employment), • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Monday to FridayRequirements:, • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job DescriptionBenefits: • Dynamic, Respectful, and Sociable Working Environment, • Competitive Compensation, • Paid time off, • Training & development, • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement We are seeking an experienced Executive Sous Chef to help lead a high-volume, upscale casual restaurant kitchen. This is a working leadership position for a chef who leads by example, thrives during busy service, and takes pride in building strong kitchen teams and systems. The successful candidate will be responsible for maintaining food quality, improving consistency, developing staff, and ensuring efficient execution during every service. This role is ideal for a chef who is equally comfortable running expo, working a station, training cooks, managing inventory, and holding the team accountable to high standards. Responsibilities: • Lead and support daily kitchen operations, • Run expo and oversee service execution, • Maintain food quality, consistency, and presentation standards, • Train, mentor, and develop kitchen staff, • Assist with hiring, scheduling, and performance management, • Manage inventory, ordering, and product organization, • Monitor food cost, waste, and kitchen efficiency, • Ensure compliance with food safety and sanitation standards, • Assist with menu development, recipe execution, and specials, • Foster a culture of professionalism, communication, and accountability Qualifications: • 7+ years of restaurant kitchen experience, • Previous Sous Chef, Executive Sous Chef, Kitchen Manager, or equivalent leadership experience preferred, • Strong cooking and expo experience required, • Experience with inventory management, ordering, and food cost controls, • Ability to lead, coach, and develop kitchen staff, • Strong organizational and communication skills, • Ability to remain calm and effective during high-volume service, • Professional, dependable, and hands-on leadership style What We're Looking For: • A leader who works alongside the team, not from the office, • A chef who can identify problems and implement solutions, • Someone who values consistency, organization, and accountability, • A professional who takes ownership of results and sets the standard for the kitchen, • Full-time leadership positionPlease submit your resume and availability for consideration.

Job DescriptionCiga Restaurant Group is looking to hire a Chef or a talented sous chef whos ready to become a chef . Duties and Responsibilities: • Plan and direct food preparation and culinary activities., • Modify menus or create new ones that meet quality standards., • Estimate food requirements and food/labor costs., • Supervise kitchen staff’s activities., • Arrange for equipment purchases and repairs., • Recruit and manage kitchen staff., • Rectify arising problems or complaints., • Give prepared plates the “final touch”., • Perform administrative duties., • Comply with nutrition and sanitation regulations and safety standards., • Keep time and payroll records., • Maintain a positive and professional approach with coworkers and customers. Requirements: • Proven working experience as a head chef., • Excellent record of kitchen management., • Ability to spot and resolve problems efficiently., • Capable of delegating multiple tasks., • Communication and leadership skills., • Keep up with cooking trends and best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)., • BS degree in Culinary science or related certificate.

Job Description Salary: $70,000 - $80,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job SummaryExecutive Sous Chef / Chef Manager – Campus DiningHigh-Impact, Multi-Concept Dining Operation | Growth Opportunity This is a great opportunity to join a dynamic and growing organization in a high-visibility campus dining environment. We are seeking a growth-minded Executive Sous Chef / Chef Manager to lead a smaller residential dining hall serving 1,000–1,200 students daily. This role is ideal for a chef who thrives in diverse, multi-concept environments and is passionate about global cuisine, sustainability, and operational excellence. Key Responsibilities • Lead the full culinary and food service operation, including:, • Inventory management, ordering, and receiving, • Food and labor cost control, • Menu planning and execution across 20+ global cuisines, • Drive exceptional dining experiences with a focus on quality, variety, and presentation, • Manage and develop culinary teams while maintaining high standards of food safety, sanitation, and efficiency, • Oversee P&L accountability and contribute to overall financial performance, • Implement and lead zero-waste and sustainability initiatives, including:, • Local sourcing strategies, • Waste reduction programs, • Responsible purchasing practices, • Maintain strong operational systems for inventory accuracy and product utilizationWhat We’re Looking For, • Passion for multi-cultural cuisine and innovative dining programs, • Proven ability to manage high-volume campus or hospitality operations, • Strong leadership presence with a focus on team development and engagement, • Hands-on, execution-focused leader comfortable in both kitchen and management rolesPreferred Qualifications, • Minimum 3 years of culinary management experience in:, • Contract food service (strongly preferred for your environment), • Campus dining, fine dining, or high-volume restaurant settings, • Experience with:, • Inventory control and purchasing systems, • Food & labor cost management, • High-volume, multi-station service models, • Strong knowledge of:, • Food and catering trends, • Production, sanitation, and presentation standards, • HACCP knowledge required, • ServSafe certification preferred, • Experience with exhibition / interactive cooking highly desirableWhy This Role Stands Out, • Exposure to 23 diverse cuisines / concepts in one location, • Opportunity to lead meaningful sustainability initiatives, • High-impact role feeding a large student population daily, • Clear growth path within a well-established organization Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Req ID: 1537146 Gourmet KRISTINA MCCARTHY

Job Description Spicy Affair Indian Cuisine is a local family owned restaurant in Swedesboro/Woolwich, NJ. Located in the historic old Swedesboro National Bank building in downtown Swedesboro. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities • Assist and work with the kitchen staff in all aspects of food production. Cutting, chopping raw food and follwoing recipes to finished dish prepration, • Establish and maintain a regular maintenance schedule for all kitchen areas and equipment, • Reviewing menus and food production instructions and preparing meals following restaurant menus and recipes while ensuring portion-control standards, • Following restaurant sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts, • Food preparation and setup of dishes to serve food, attractively Qualifications • 2+ years' of culinary or kitchen experience, • Excellent interpersonal and verbal communication skills, • Highly organized with excellent attention to detail, • Attention to cleanliness and detail, • Team player Employment Type Full-time You have requested that Indeed ask candidates the following questions: Will you be able to reliably commute or relocate to Swedesboro, NJ 08085 for this job? How many years of Culinary experience experience do you have? How many years of Cooking experience do you have? Please list 2-3 dates and time ranges that you could do an interview. Skills tests Cooking skills: Basic food preparation Food safety Company DescriptionSpicy Affair is a new restaurant addition to Swedesboro/Woolwich, NJ, serving delicious and authentic Indian food.Spicy Affair is a new restaurant addition to Swedesboro/Woolwich, NJ, serving delicious and authentic Indian food.

Job DescriptionExecutive Chef Job DescriptionWe are seeking an experienced and passionate Executive Chef to lead all culinary operations in a high-volume, fast-paced restaurant environment. The ideal candidate is a hands-on leader with strong kitchen management skills, a creative approach to menu development, and a commitment to delivering exceptional food quality and guest experiences. Responsibilities • Oversee all kitchen operations, including food preparation, cooking, plating, and presentation, • Develop and execute seasonal menus, specials, and recipes while maintaining consistency and quality standards, • Manage food and labor costs to meet financial goals and maximize profitability, • Lead, train, schedule, and motivate kitchen staff to maintain a positive and productive work environment, • Ensure compliance with all health, safety, sanitation, and food handling regulations, • Monitor inventory levels, ordering, and vendor relationships to ensure product quality and cost efficiency, • Maintain kitchen cleanliness, organization, and operational efficiency, • Collaborate with front-of-house management to ensure excellent guest satisfaction, • Handle staffing needs including hiring, onboarding, performance evaluations, and disciplinary actions, • Stay current with culinary trends and implement innovative ideas to enhance the dining experienceQualifications, • Minimum 5 years of culinary leadership experience in a high-volume restaurant, • Previous Executive Chef or Executive Sous Chef experience preferred, • Strong leadership, communication, and organizational skills, • Proven ability to manage food and labor costs effectively, • Extensive knowledge of kitchen operations, food safety, and sanitation standards, • Ability to thrive under pressure in a fast-paced environment, • Culinary degree preferred but not required, • Flexible schedule including nights, weekends, and holidaysWhat We Offer, • Competitive salary, • Performance-based bonuses, • Paid time off, • Opportunities for growth and advancement, • Supportive team-oriented environmentThis position is ideal for a culinary professional who is passionate about food, leadership, and delivering an outstanding dining experience.

Job Description SAMOST JEWISH FAMILY AND CHILDREN’S SERVICE OF SOUTHERN NEW JERSEY Job Description: Soups and Sweets Instructor Reports to: Soups and Sweets Manager, Disability Services Department Primary Responsibilities: To instruct and evaluate the students in the Soups and Sweets Culinary Training Program, and assist the Soups and Sweets Manager with all programmatic needs Schedule: Part-Time – 24 hours per week Salary Range: $21-$24 per hour The Soups & Sweets Culinary Instructor is responsible for delivering high-quality culinary instruction, mentorship, and hands-on training to individuals participating in the Soups & Sweets Culinary Training Program. This role blends professional kitchen expertise with an instructional approach, ensuring trainees gain the technical, safety, and work-readiness skills necessary to thrive in food service environments. Culinary Instruction & Training · Teach culinary fundamentals, advanced techniques, and industry best practices in a professional kitchen setting. · Provide hands-on training in food preparation, cooking, baking, plating, and presentation. · Instruct trainees in proper use of commercial kitchen equipment, sanitation protocols, and food safety standards (ServSafe compliance). · Model professional kitchen organization, time management, and workflow efficiency. Program Development & Delivery · Enhance and collaborate with the team to develop and maintain the Culinary, Café, and Market Training Manual · Collaborate with the team to design additional lesson plans, recipes, and training modules that accommodate varying skill levels and learning styles. Co-lead discussions during Work Readiness Classes. · Integrate customer service, teamwork, and hospitality principles into instruction. Trainee Support & Evaluation · Conduct intake assessments for potential trainees to determine skill level and training goals. · Track attendance, performance, and skill progression, providing feedback to trainees and families as appropriate. · Assist with evaluations as required by funding agencies (DVRS, DDD) and ensure compliance with reporting requirements. · With the assistance of the Manager, maintain compliance for any students funded through DDD, including developing: Annual Report / Emergency Cards / Fire Drill Reports · Promote a safe and supportive learning environment, intervening in conflicts and modeling positive workplace communication. Operational Support · Assist with product inventory, packaging, and delivery as needed. · Support outreach and marketing efforts for the Soups & Sweets Culinary Training Program. · Maintain a clean, organized, and hazard-free training kitchen in compliance with health department standards. Required Education & Experience: Education: Associate’s or Bachelor’s degree in Culinary Arts (or equivalent professional training) preferred Experience with customer-based operations preferred Experience: Minimum two years as a chef, sous chef, or culinary instructor in a professional kitchen or food service operation. Experience in bakery, café, or catering settings highly valued. Additional Technical Requirements: Ability to break down complex kitchen tasks into teachable steps. · Excellent communication skills and patience when working with individuals with diverse abilities. · Knowledge of adaptive teaching strategies in a culinary environment. · Valid driver’s license, registration, and insurance preferred GENERAL COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: § Thorough understanding of Federation’s mission, policies, values, strengths, and weaknesses. Understanding of the tri-county Jewish community. Creatively identify problems and develop and implement solutions to achieve organization goals. § Ethics – Treat staff and donors with respect, regardless of their status or position. Work with integrity and ethically. § Interpersonal Skills and Donor Relations – Adapt to changing work environments and maintain a good working relationship with co-workers, donors, lay leadership, and members. Manage difficult or emotional staff or volunteer situations. § Teamwork—Exhibit objectivity and openness to others’ views. Contribute to building a positive team spirit. Put success of team over own interests. § Strategic Thinking – Develops strategies to achieve organization goals. Understands organization’s strengths and weaknesses. Adapts strategies to changing conditions. Displays willingness to make decisions. Includes appropriate people in decision-making process. Takes calculated risks to accomplish goals. § Project Management – Prioritizes and manages time effectively. Communicates changes and progress. Completes projects on time. § Written Communication – Writes clearly and informatively. Edits work for spelling and grammar. Presents numerical data effectively. § Problem Solving - Displays original thinking and creativity. Identifies problems and develops solutions. Works well in group situations. Looks for ways to improve work processes and quality. § Dependability - Demonstrates accuracy and thoroughness. Completes tasks on time. Uses time efficiently. Is consistently at work and on time. Maintains confidentiality. § Project Management - Monitors status of projects, thoroughly deals with project details, holds project owners accountable, delivers clear, accurate depiction of status. § Initiative – Undertakes self-development activities. Seeks increased responsibilities. Accepts constructive criticism. § Diversity – Shows respect and sensitivity for cultural differences. Promotes a harassment-free environment. EEO Statement: The Jewish Federation of Southern New Jersey, and our family of agencies, is an Equal Employment Opportunity employer. We do not discriminate based upon a person’s actual or perceived gender, race, creed, color, sex (including pregnancy), affectional or sexual orientation, gender identity or expression, marital/civil union status, domestic partnership status, familial status, religion, national origin, nationality, ancestry, age, veteran or military status, disability that does not prohibit performance of essential job functions, or other legally protected characteristics. The Federation participates in the E-Verify program. The Federation is committed to working with and providing reasonable accommodation to applicants with disabilities. If you need assistance or an accommodation due to a disability, you may contact us via the link on this posting. EOE

Job DescriptionF&B Food Runner/Expeditor - High-End Country Club. Location: TPC Jasna Polana. Reports To: Assistant F&B Director/F&B Captain/FOH Manager/Exec Chef/Sous Chef. À La Carte Service Position Summary:The Runner/Expeditor is responsible for ensuring every dish leaving the kitchen meets our standards for presentation, accuracy, temperature, and timing. The "Expo" acts as the bridge between the kitchen and front of house, maintaining smooth communication, order flow, and quality control. Key Responsibilities: Service Setup & Breakdown: • Clean and sanitize the expo counter and hot windows., • Stock tasting spoons, clean towels, gloves, napkins, wipes, and sanitizer buckets., • Set up metal ramekins, carry-out containers, bags, and disposable cutlery., • Refill ticket paper, pens, markers, and ensure printer is working., • Prepare and organize a la carte garnishes:(herbs, oils, sauces, citrus, etc.)., • Dessert sauces and garnishes (chocolate drizzle, caramel, fruit, mint, etc.)., • Stock guest condiments in metal ramekins (as requested):, • Ketchup, mustard, mayo, ranch, blue cheese, guacamole, aioli, etc. Quality Control: • Check every plate before it leaves the line:, • Correct temperature, clean rim, fresh garnish, and proper plate., • Correct side (chips or fries depending on the dish)., • Proper ramekin condiments per guest request. Verify each ticket for: • Modifiers (no onion, dressing on side, etc.)., • Add-ons and upsells (extra sauce, sub side, etc.)., • Accuracy and timing of fire/pick-up calls. (write it down on the ticket). Communication:Coordinate with the Chef or Sous for: • Timing of long fires (apps, steaks, pastas, etc.)., • Table coursing for multi-course orders., • Special requests or allergies., • Call out orders clearly to line cooks., • Communicate with servers or runners when items are ready, ensuring food is served hot and promptly. Teamwork & Communication: • Running Food., • Work closely with servers, kitchen staff & bartenders, to ensure smooth event operations., • Communicate effectively with team members and supervisors to coordinate tasks., • Maintain a professional demeanor when interacting with both guests and colleagues. Health & Safety Compliance: • Ensure all food and beverage handling meets the health and safety standards of the country club., • Adhere to food safety regulations and maintain clean and sanitary work areas at all times., • Follow all club policies, procedures, and safety guidelines. Post-Event Duties: • Assist with the cleanup of ALC areas, ensuring all equipment and supplies are returned to storage., • Assist with inventory management and ensure that all supplies are replenished for future events., • Report any issues or concerns to the FOH managers. Required Qualifications: • Previous experience as an Expo and/or server or in a high-end hospitality environment preferred., • Strong communication and interpersonal skills., • Ability to work in a fast-paced environment with attention to detail., • Professional appearance and demeanor at all times., • Ability to lift, carry, and move heavy trays and equipment (up to 25 pounds)., • Flexible schedule with availability to work evenings, weekends, and holidays as needed., • Knowledge of food and beverage service, including wine and cocktail offerings, is a plus. Personal Attributes: • Polite, friendly, and courteous demeanor., • Strong organizational skills with the ability to manage multiple tasks., • Customer-focused and attentive to the needs of others., • Team player with the ability to work well with others. Working Conditions: • Ability to stand for long periods of time during events., • Work in a dynamic environment with changing demands., • Must adhere to the high standards of service and dress code established by the country club. This position offers an exciting opportunity to be part of a prestigious and well-regarded country club, providing exceptional service to members and guests in a luxurious setting.

As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining food safety standards. We are seeking a talented and passionate Sous Chef to join our culinary team. Proven experience as a Sous Chef or in a similar culinary

Job Description I am looking for a Sous Chef For Grill... Steaks, Chops, Seafood. Company DescriptionWe are a family-owned Italian Restaurant looking for expansion... In house catering division with on premise and off premise events. We are looking for the person to help run the kitchen along with specials, Seafood, Chops, EtcWe are a family-owned Italian Restaurant looking for expansion... In house catering division with on premise and off premise events. We are looking for the person to help run the kitchen along with specials, Seafood, Chops, Etc

Job Description We are looking for a Kitchen Manager & Sous Chef to supervise daily back-of-house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.

Job Description Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences for Fall and Winter 2026. Below are the disciplines we are currently hiring for and the requirements for each. Hotel Restaurant Management Department: The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging. Courses and Requirements: Hotel Restaurant Management (Culinary Arts) Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices. Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation. Minimum Requirements: Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field. At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger. Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required). Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts. Effective communication skills and a demonstrated ability to work with a diverse student population. Preferred Qualifications: Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field. Teaching experience at the college or professional training level. Recognized certifications from industry organizations (e.g., American Culinary Federation certifications). Experience in kitchen management, menu development, or food entrepreneurship. Passion for mentoring and training aspiring culinary professionals. Hotel Restaurant Management (Pastry Arts) Seeking a talented and experienced pastry artist specializing in hyper-realistic cake decorating and food design to join our adjunct faculty. This position is ideal for a skilled professional passionate about teaching innovative cake sculpting, advanced sugar artistry, and food aesthetics. Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Experienced in cake decorating and tempering chocolate is a must. Preferred: Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent. Rates and Benefits: • Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's., • Tuition Waiver for BCC courses for themselves or their dependents, • ABP and 403b Bergen Community College provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef’s supervision. This role will represent Fiddler’s Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: • Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere., • Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met., • Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills., • Utilize a hands-on approach to training and development of kitchen staff., • Maintain standards of quality, cost, presentation, and flavor of foods., • Work in any station as needed., • Expedite during peak service hours., • Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment., • Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback., • Maintain organization in kitchen and storage areas., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Create weekly specials., • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes., • Evaluate and coach banquet kitchen staff to ensure their growth and development., • Monitor kitchen employees’ timecards to ensure compliance with posted schedules., • Consult with dining service personnel during daily line-ups., • Assist in controlling food and payroll costs to achieve maximum profitability., • Ensure appropriate staffing needs are met for maximum productivity and high standards of quality., • Follow all safety and sanitation policies when handling food and beverage., • Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints., • Stay current on regional and national food trends, seasonality, etc., • Possess ability to follow and enforce company policies and procedures., • Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: • Monitoring, • Active Listening, • Strong Communication, • Leadership, • Time-Management, • Ability to multi-task Work Styles: • Attention to Detail, • Dependability, • Stress Tolerance, • Cooperation, • Persistence Required Education/Experience: • Culinary Arts degree preferred, • At least 3 years supervisory experience, • At least 2 years of culinary work in a banquet kitchen, • Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: • Conditions in the kitchen are sometimes hot, cold and humid, • Ability to lift upwards of 50 pounds, frequently lift 20 pounds, • Utilization of both hands, • Ability to stoop, bend, lift, • Ability to be on feet for extended periods of time, • Must be able to work weekends, holidays, days/nights Safety Hazards: • Sharp knives, • Band Saw, • Mixing machines and other food preparation equipment, • Chemicals Classification: • FLSA Exempt, • Full Time Benefits: • Competitive pay, • 2 days off per week, • Career advancement opportunities within our Club Development and Continuing Education, • Comprehensive healthcare, dental and vision package, • Flexible Spending & Dependent Care Accounts, • Paid Time Off (Vacation, Sick and Holiday), • 401(k) Plan, eligibility after 1 year of employment, • Life insurance, • PLUM Benefits, • Golf, Paddle/Tennis, and Fitness Privileges, • Annual Summer and Holiday staff events

Executive Chef \n Stone Harbor Golf Club – Cape May Court House, New Jersey \n \n Stone Harbor Golf Club is seeking a talented and driven Executive Chef to lead our culinary operations and deliver an exceptional dining experience for our members and guests. This is a hands-on leadership role responsible for overseeing all kitchen operations, menu development, team leadership, and food quality across the club's dining outlets and events. \n \n We are looking for a chef who brings creativity, strong leadership, and a passion for hospitality while maintaining high standards of consistency, efficiency, and cost control. \n \n Key Responsibilities \n\n • Lead all day-to-day culinary operations, including à la carte dining, banquets, weddings, and special events\n, • Develop seasonal, innovative menus that align with member preferences and club standards\n, • Ensure consistent food quality, presentation, and execution across all dining outlets\n, • Recruit, train, and develop kitchen team members while fostering a positive and professional kitchen culture\n, • Manage scheduling, labor costs, and staffing levels to meet business needs\n, • Oversee food purchasing, inventory, and vendor relationships\n, • Maintain cost controls, including food cost, waste management, and portion consistency\n, • Ensure compliance with all health, safety, and sanitation standards\n, • Collaborate with club leadership on events, programming, and the overall member experience\n\n \n Qualifications \n\n • Proven experience as an Executive Chef or Sous Chef in a high-volume restaurant, hotel, resort, or private club environment\n, • Strong leadership skills with the ability to build, mentor, and retain a high-performing team\n, • Experience with menu development, food costing, and kitchen financial management\n, • Ability to thrive in a fast-paced, service-focused environment\n, • Strong organizational and communication skills\n, • Culinary degree or equivalent professional experience preferred\n\n \n What We're Looking For \n\n • A hands-on leader who leads from the front and sets the tone in the kitchen\n, • Someone who values consistency and execution just as much as creativity\n, • A chef who understands the importance of delivering exceptional dining experiences in a private club setting\n, • A team builder who creates a positive, accountable, and energized culture\n\n \n About Stone Harbor Golf Club \n Nestled in the heart of Cape May County, Stone Harbor Golf Club is one of southern New Jersey's premier private golf clubs, offering an exceptional golf, dining, and social experience for its members and guests. Known for its beautifully maintained championship golf course, welcoming atmosphere, and outstanding hospitality, the club features multiple dining venues, private event spaces, and a robust calendar of member events and weddings. Stone Harbor Golf Club provides an exciting and rewarding opportunity for an Executive Chef who is passionate about creating memorable culinary experiences while leading a talented kitchen team.

Job DescriptionDuties include but are not limited to: • Supervise and coordinate the activities of kitchen staff, • Manage and train kitchen team members, • Oversee food preparation and ensure quality and consistency, • Collaborate with the head chef to create new menu items and specials, • Maintain inventory levels and order supplies as needed, • Ensure compliance with food safety and sanitation regulations, • Monitor kitchen operations to optimize efficiency and productivity, • Assist in the development and implementation of standard operating procedures Experience: • Minimum of 3 years of experience in a similar role, • Strong knowledge of food handling, preparation, and production techniques, • Excellent organizational and time management skills, • Ability to work in a fast-paced environment while maintaining attention to detail, • Strong leadership and team management abilities Please note that this job description is not exhaustive and additional duties may be assigned as needed.

Job Description About the Role The Sous Chef is responsible for assistance in developing menus and concepts according to the type of outlet. Reports directly to the outlet Restaurant Chef. Position Responsibilities • Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount, • Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed, • Manage the service cleanliness and dining room floor, • Must have acquired knowledge of sanitation according to state and federal guidelines, • Work efficiently and accurately before , during, and concluding service., • Thorough knowledge of Safety and OSHA guidelines, • Follow and maintain documentation according to all HACCP guidelines, • Set up HACCP flow chart built into production guidelines, • Manage the food and labor cost, • Complete paperwork, daily and weekly reports, menu analysis and ordering products, • Training of all employees; prepare weekly schedules; employee development and training programs., • Inspect equipment and assure PM is in effect, • Follows and adheres to all company and Departmental safety guidelines Essential Functions • Periodically pushing and pulling heavy carts and lifting products in proper storage areas, • Temperatures vary from hot to cold areas, • Periodically taste and evaluate quality of food products, • Required to be detailed oriented, • Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment., • Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours., • Must be able to stand for an entire shift and move throughout the hotel., • Must be able to lift to 55 lbs, push up to 50lbs. Requirements • Must have four years’ culinary experience; two years’ supervisory experience, • Ability to communicate effectively with diverse work staff, • Excellent guest relations skills, • Proficient at all computer and software applications, • The ability to effectively communicate in English, • Serv Safe certified, • Work with Excel, Word and Agilysys MMS System software programs Benefits • Free meal on shift, • Training & Development, • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k,), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off, • Free Parking, • Our cash compensation amount for this role is targeted at $55,000 annually. Final offer amounts are determined by multiple factors including experience and expertise and may vary from the amount listed above.

Job Description Founded by Tzurit Or in 2007, Tatte Bakery began in a home kitchen and at Boston farmers markets after opening its first café in Brookline, Massachusetts. What started as a small neighborhood bakery has grown into a beloved brand with cafés throughout Greater Boston, Washington, D.C., Maryland, Virginia, and now the Tri State area. While each café has its own unique personality, all are rooted in the same original spirit of Tatte: a welcoming place to gather, feel at home, and find inspiration, comfort, and joy. DREAM & GROW WITH US At Tatte, we are a team of people from diverse backgrounds working together to inspire, care for, and nurture life every day. We welcome individuals who are passionate, ambitious, genuine, and love people, food, pastry, and coffee. If you are excited to be part of our journey, there are many ways to join our team and opportunities to grow for those who want to learn and build a career with us. KEY RESPONSIBILITIES As a Sous Chef at Tatte, you will support all kitchen operations within your café and play an important role in the success and development of your kitchen team. Sous Chefs help lead teams of Zone Leaders, Cooks, Prep Cooks, and Dishwashers in a fast paced, high volume environment rooted in quality, collaboration, and genuine hospitality. We are looking for leaders who are passionate about scratch made food, thrive in dynamic kitchen environments, and have the ability to engage, inspire, and develop strong teams while maintaining operational excellence. Sous Chefs are responsible for overall kitchen execution in the absence of the Cafe Head Chef. We expect our Sous Chefs to: • Support kitchen production and service according to established operational standards, • Maintain exceptional food quality, consistency, cleanliness, and organization, • Coach and develop kitchen team members while fostering a positive team environment, • Live Tatte’s core values and help support our mission, • Have flexibility to work a variety of shifts, including mornings, evenings, weekends, and holidays, • Bring a strong passion for culinary excellence and guest experience Scope of Responsibilities • Oversee production and service according to established guidelines, • Adhere to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Develop a strong understanding of the menu through daily tasting, • Coach kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation standards, • Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, • Maintain inventory within established guidelines while ensuring product availability, • Assist with implementation of seasonal menu changes ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability and desire to work a flexible schedule based on business needs, including days, nights, weekends, and holidays, • Ability to work 10+ hour shifts and stand, squat, or walk for extended periods of time, • Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds QUALIFICATIONS & EXPERIENCE Required • Minimum of 3 years of culinary or kitchen management experience in a high volume food service environment, • Comprehensive knowledge of food and a strong passion for culinary excellence, • Strong understanding of quality execution, presentation, food safety, sanitation, and food cost controls, • Knowledge of systems, operational standards, and processes that contribute to successful execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • High school diploma or equivalent required Preferred • Degree or certificate in Culinary Arts preferred, • Proficiency in Microsoft Office including Word, Excel, and Outlook, • Previous experience with UltiPro, Toast POS, CrunchTime, and Teamworx preferred, • ServSafe, Allergen, and ChokeSaver certifications preferred OUR BENEFITS & PERKS • Competitive Pay: $67,000–$81,000 annually, depending on experience, • Quarterly bonus program, • Paid vacation and sick time, • 401(k) with company match, • Free employee assistance program services, • Flexible schedules with no late nights, • Health, dental, and vision insurance, • Free meals and drinks, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").