PALMETTO BLUFF INVESTMENTS LLC
Bluffton, South Carolina
Job Description Job Description Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, The Crossroads Reversable King Collins Golf Course, Anson Point Golf Course designed by Coore and Crenshaw, a lawn and racquet club, a community farm, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, art gallery, and a vibrant village, all which pay homage to the region's rich heritage. Job Summary: The Pastry Sous Chef will assist the Executive Pastry Chef and collaborate with the Culinary Leadership team to develop pastry menus and programs for the property. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Benefits: We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more Essential Job Functions: Major areas of responsibility/ management include, but are not limited to: Assist with hiring, training and direct supervision of the Palmetto Bluff pastry department. Help evaluate performance, lend guidance, leadership, and discipline as needed with the assistance of the Executive Pastry Chef. Provide mentorship to Baking and Pastry Cooks to grow and develop their knowledge and skills. Assists in production of the payroll, reports, forecasts, inventory, and budget for pastry operations. Write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Oversees the cleanliness, labeling, temperature holding of all product in house per so as to comply with Health Department regulations and works to coach and develop their team in the same areas Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets. Submits ideas for future goals, operational improvements, and personnel management to Executive Pastry Chef. Reports all guest feedback to the Executive Pastry Chef and assists in resolving any issues. Qualifications: Minimum of 4 years' service experience, with 1-3 years' of leadership experience in the pastry kitchen Recipe development, food costing practices, labor management, team building and menu development experience Bread baking program Preferred: Previous luxury service environment experience Standalone restaurant experience Culinary Degree from an accredited culinary program Physical Requirements: Most work tasks are performed indoors. Temperature generally is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers (-10 ree;F) and kitchens ( ree;F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.
07/25/2026
Full time
Job Description Job Description Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, The Crossroads Reversable King Collins Golf Course, Anson Point Golf Course designed by Coore and Crenshaw, a lawn and racquet club, a community farm, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, art gallery, and a vibrant village, all which pay homage to the region's rich heritage. Job Summary: The Pastry Sous Chef will assist the Executive Pastry Chef and collaborate with the Culinary Leadership team to develop pastry menus and programs for the property. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Benefits: We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more Essential Job Functions: Major areas of responsibility/ management include, but are not limited to: Assist with hiring, training and direct supervision of the Palmetto Bluff pastry department. Help evaluate performance, lend guidance, leadership, and discipline as needed with the assistance of the Executive Pastry Chef. Provide mentorship to Baking and Pastry Cooks to grow and develop their knowledge and skills. Assists in production of the payroll, reports, forecasts, inventory, and budget for pastry operations. Write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Oversees the cleanliness, labeling, temperature holding of all product in house per so as to comply with Health Department regulations and works to coach and develop their team in the same areas Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets. Submits ideas for future goals, operational improvements, and personnel management to Executive Pastry Chef. Reports all guest feedback to the Executive Pastry Chef and assists in resolving any issues. Qualifications: Minimum of 4 years' service experience, with 1-3 years' of leadership experience in the pastry kitchen Recipe development, food costing practices, labor management, team building and menu development experience Bread baking program Preferred: Previous luxury service environment experience Standalone restaurant experience Culinary Degree from an accredited culinary program Physical Requirements: Most work tasks are performed indoors. Temperature generally is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers (-10 ree;F) and kitchens ( ree;F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.
Job Description Starting hiring pay at: $15.00 As an important part of our team, Customer Service Associates impact all areas of the customer experience. As the name suggests, your main priority is to provide great customer service. In this role, you will be responsible for taking orders in the drive-thru, assembling orders, delivering food to customers, cleaning the dining room, talking to customers, etc. We are looking to hire Customer Service Associates who can thrive in an upbeat and fast-paced environment. We are hiring immediately for all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Customer Service Associate on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team! Qualities of awesome Canes Customer Service Associate: Team player Excellent communicator Happy, Courteous and Enthusiastic Hard working and attentive Responsible and dependable Authentic and genuine Takes pride in doing a good job Benefits available for hourly Crew: Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection OnePass Gym Membership Program 401(k) With Safe Harbor Employer Match (age 21 & older) Access to financial advisors for budget and retirement planning Crewmember Assistance Program Education assistance Pet Insurance Perks & Rewards for hourly Crew: Paid Time Off Closed for all major holidays Early closure for company events Casual Work Attire Flexible Scheduling Perkspot Employee Discount Program Additional $1 per hour after 10pm Must satisfy hours requirement per year Locations may vary ESSENTIAL FUNCTIONS OF THE POSITION : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lift and carry, push or pull heavy objects up to 50 pounds Kneel, bend, twist or stoop Ascend or descend stairs Reach and grasp objects (including above head and below waistline) Excellent verbal and written communication Ability to show up to scheduled shifts on time Cleaning tables, floors and other areas of the Restaurant Taking orders from Customers and processing payments efficiently Follow proper safety procedures when handling and/or preparing food Ability to multitask ADDITIONAL REQUIREMENTS : Must be 16 years of age or older Provide all Customers with quick and friendly service Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service Work under pressure and at a fast pace Align with Raising Cane's culture by balancing Working Hard and Having Fun Take initiative Comply with Company policies Raising Cane's appreciates & values individuality. EOE
07/25/2026
Full time
Job Description Starting hiring pay at: $15.00 As an important part of our team, Customer Service Associates impact all areas of the customer experience. As the name suggests, your main priority is to provide great customer service. In this role, you will be responsible for taking orders in the drive-thru, assembling orders, delivering food to customers, cleaning the dining room, talking to customers, etc. We are looking to hire Customer Service Associates who can thrive in an upbeat and fast-paced environment. We are hiring immediately for all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Customer Service Associate on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team! Qualities of awesome Canes Customer Service Associate: Team player Excellent communicator Happy, Courteous and Enthusiastic Hard working and attentive Responsible and dependable Authentic and genuine Takes pride in doing a good job Benefits available for hourly Crew: Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection OnePass Gym Membership Program 401(k) With Safe Harbor Employer Match (age 21 & older) Access to financial advisors for budget and retirement planning Crewmember Assistance Program Education assistance Pet Insurance Perks & Rewards for hourly Crew: Paid Time Off Closed for all major holidays Early closure for company events Casual Work Attire Flexible Scheduling Perkspot Employee Discount Program Additional $1 per hour after 10pm Must satisfy hours requirement per year Locations may vary ESSENTIAL FUNCTIONS OF THE POSITION : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lift and carry, push or pull heavy objects up to 50 pounds Kneel, bend, twist or stoop Ascend or descend stairs Reach and grasp objects (including above head and below waistline) Excellent verbal and written communication Ability to show up to scheduled shifts on time Cleaning tables, floors and other areas of the Restaurant Taking orders from Customers and processing payments efficiently Follow proper safety procedures when handling and/or preparing food Ability to multitask ADDITIONAL REQUIREMENTS : Must be 16 years of age or older Provide all Customers with quick and friendly service Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service Work under pressure and at a fast pace Align with Raising Cane's culture by balancing Working Hard and Having Fun Take initiative Comply with Company policies Raising Cane's appreciates & values individuality. EOE
Job Description Job Description The Role You'll lead the kitchen, oversee a 155 seat restaurant, and ensure every dish upholds our reputation for authentic Italian cuisine. Protect signature classics, evolve the menu with seasonal touches, and maintain the warmth that keeps guests returning. What You'll Do Every Day Guard the Flame : Taste every sauce, adjust seasoning, and expedite up to 200 covers on peak nights with composure. Menu Maestro : Refresh 25% of the specials board weekly; source premium Italian imports and local ingredients. People First : Mentor two sous chefs, lead daily line-up and family meal, and develop prep cooks into future leaders. Numbers Ninja : Maintain food cost at 27-29%, labor under 24%, and minimize waste. Ambassador : Greet tables, pair wines, and host occasional winemaker dinners. What You Bring 10+ years crafting Italian cuisine; at least 3 as Head Chef or CDC in a 150+ cover independent restaurant. Expertise across Italian regional styles (Roman, Neapolitan, Northern, Southern). ServSafe Manager and allergen-certified; calm under pressure. Fluent English; conversational spanish preferred.
07/25/2026
Full time
Job Description Job Description The Role You'll lead the kitchen, oversee a 155 seat restaurant, and ensure every dish upholds our reputation for authentic Italian cuisine. Protect signature classics, evolve the menu with seasonal touches, and maintain the warmth that keeps guests returning. What You'll Do Every Day Guard the Flame : Taste every sauce, adjust seasoning, and expedite up to 200 covers on peak nights with composure. Menu Maestro : Refresh 25% of the specials board weekly; source premium Italian imports and local ingredients. People First : Mentor two sous chefs, lead daily line-up and family meal, and develop prep cooks into future leaders. Numbers Ninja : Maintain food cost at 27-29%, labor under 24%, and minimize waste. Ambassador : Greet tables, pair wines, and host occasional winemaker dinners. What You Bring 10+ years crafting Italian cuisine; at least 3 as Head Chef or CDC in a 150+ cover independent restaurant. Expertise across Italian regional styles (Roman, Neapolitan, Northern, Southern). ServSafe Manager and allergen-certified; calm under pressure. Fluent English; conversational spanish preferred.
Taco Bell - Westmoreland, TN
Westmoreland, Tennessee
Taco Bell - Westmoreland, TN is looking for a full time or part time crew member to join our team in Westmoreland, TN. As a Taco Bell - Westmoreland, TN crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Westmoreland, TN -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Westmoreland, TN. Apply now!
07/25/2026
Full time
Taco Bell - Westmoreland, TN is looking for a full time or part time crew member to join our team in Westmoreland, TN. As a Taco Bell - Westmoreland, TN crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Westmoreland, TN -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Westmoreland, TN. Apply now!
Description: Cook Summer Camp Seasonal Position Pay: $25 an Hour Eligible for bonus pay at the end of camp season Spend your summer cooking in a camp environment where your work truly matters -fueling days filled with adventure, learning, and community. As a Cook at a Summer Camp with Brock & Company , you'll prepare fresh, satisfying meals in a high-energy setting, earn $25/hour , and be part of a supportive team that values quality, teamwork, and positivity. If you love hands-on cooking, fast-paced days, and the idea of making a difference during an unforgettable camp season, this role is your perfect summer opportunity. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. 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 Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 25-25 Hourly Wage PI406c4135d8d9-5448
07/25/2026
Full time
Description: Cook Summer Camp Seasonal Position Pay: $25 an Hour Eligible for bonus pay at the end of camp season Spend your summer cooking in a camp environment where your work truly matters -fueling days filled with adventure, learning, and community. As a Cook at a Summer Camp with Brock & Company , you'll prepare fresh, satisfying meals in a high-energy setting, earn $25/hour , and be part of a supportive team that values quality, teamwork, and positivity. If you love hands-on cooking, fast-paced days, and the idea of making a difference during an unforgettable camp season, this role is your perfect summer opportunity. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. 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 Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 25-25 Hourly Wage PI406c4135d8d9-5448
Job Description Job Description We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Responsibilities: Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines Oversee daily operations to ensure service flows seamlessly and efficiently Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered Manage scheduling and staffing to balance operational needs with team well-being Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: Maintain bartaco's standards by ensuring flawless execution in all aspects of service and operations Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals Collaborate with the foh management and bar teams to adhere to bartaco's high guest and beverage quality standards Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks Conduct regular inspections of kitchen equipment and report maintenance needs Support special events and catering functions as needed Requirements: 1-3 years of culinary management experience A culinary arts degree is preferred, but not required Excellent cooking skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Able to work in a kitchen environment that may result in exposure to heat or cold What sets you apart: You embody grit-persevering through challenges and staying committed to excellence You excel in communication, keeping your team informed, motivated, and aligned You think critically, make thoughtful decisions, and solve problems with confidence and poise You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you'll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we'll uphold bartaco's reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Apply Today! Company Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. Company Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are.
07/25/2026
Full time
Job Description Job Description We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Responsibilities: Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines Oversee daily operations to ensure service flows seamlessly and efficiently Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered Manage scheduling and staffing to balance operational needs with team well-being Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: Maintain bartaco's standards by ensuring flawless execution in all aspects of service and operations Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals Collaborate with the foh management and bar teams to adhere to bartaco's high guest and beverage quality standards Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks Conduct regular inspections of kitchen equipment and report maintenance needs Support special events and catering functions as needed Requirements: 1-3 years of culinary management experience A culinary arts degree is preferred, but not required Excellent cooking skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Able to work in a kitchen environment that may result in exposure to heat or cold What sets you apart: You embody grit-persevering through challenges and staying committed to excellence You excel in communication, keeping your team informed, motivated, and aligned You think critically, make thoughtful decisions, and solve problems with confidence and poise You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you'll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we'll uphold bartaco's reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Apply Today! Company Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. Company Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are.
How will you make an impact? Provides site Process Excellence and Lean Transformation expertise and guidance through the development, documentation, implementation, and validation of Lean Six Sigma applications. Will facilitate building of synergies across the site to enable cross-functional collaboration and best practices sharing and implementation. Provide education and development opportunities to strengthen overall organizational capabilities. Engrain process excellence improvement energy and capabilities throughout the site. What will you do?Site Alignment with Lean Six Sigma Vision and Strategy: Work closely with the Regional Lean Manager to introduce and sustain a Lean Six Sigma culture into the site Work with Operations Manager, Business Unit Managers and the Regional Lean Six Sigma Manager to ensure alignment and synchronization of Jabil's Lean Six Sigma mission, vision and purpose is a capacity that support business plans Advise Management and provide strategic direction on Lean project selection, integration of resources and prioritization Monitor and continuously improve the site Lean initiative, related to productivity and quality of operations Identify creative ways to reduce cost by streamlining processes and systemsBuilding a Lean Production System and Lean Six Sigma Culture: Be a leader, mentor and coach towards integration of Lean Six Sigma principles, values, philosophies and tools for driving continuous improvement Create and manage a system to ensure people development, education, motivation, empowerment and involvement Encourage cross training, skills assessment, instructional goals, on-the-job training, teamwork, information sharing, suggestion systems and others to foster lean six sigma within the site Lead by example and model the desired behaviors and corporate values Foster respect for people and humility through mentoring and coaching through the site's lean journey Encourage risk taking and experimentation using the scientific method Maintain proficiency in the latest Lean approaches through networking and participation in Lean conferences and organizations and maintaining personal certifications in Lean applications. Align with Human Resources to drive the local Lean rewards & recognition program Align with Finance to bring the impact of projects that are part of LSS program into Jabil's financial processes A valued contributor to the site management team to provide consistent updates, feedback and support for site projectsSystem Measurement and Feedback Track sites key continuous improvement metrics and ensure Global Lean Portal data integrity Establish employee suggestion system, engagement programs, reward and recognition programs to support innovative thinking while measuring employee understanding and involvement Work with Regional Lean Six Sigma Manager to provide feedback on current training modules, processes and tools. Leverage factor floor knowledge, employee feedback and the Jabil Lean Six Sigma Manager network to propose Lean program improvements to Regional Lean Six Sigma ManagersEnsure Program and Cultural Sustainability Develop and mentor local coaches and lean leaders to facilitate and lead site continuous improvement activity and development of a sustainable lean culture Support Regional Lean Six Sigma Manager to propose and develop a standard cookbook for policies, procedures and strategies in support of the standardization of a global lean program Anticipate and meet/exceed customer expectations by solving problems quickly and effectively Adhere to all safety and health rules and regulations associated with this position. Comply and follow all procedures within the company security and ethics policies.How will you get here?Education: Bachelor's in Industrial Engineering or related discipline preferred or an equivalent combination of education, training or experience Six Sigma Black Belt certified by recognized organizations in the industry (e.g. ASQ, SME, Shing Prize)Experience: At least 3 to 5 years experience in Manufacturing Management, Engineering Management, or Project Management Degree in Industrial Engineering or related discipline preferred Six Sigma Black Belt certified by recognized organizations in the industry (e.g. ASQ, SME, Shing Prize) Project and facilitation experience in a heavily matrixed environment Experience in change managementKnowledge, Skills, Abilities: Experienced in change management, project management and financial management Strong skills in financial analysis and knowledge of statistics and statistical control tools Excellent leadership and communication skills Track record showing continual improvement of personal skills Ability to write routine reports and correspondence and to speak effectively before groups of customers or employees of organization Understand the fundamentals and principles of Lean Manufacturing, Six Sigma and Industrial Engineering Advanced PC skills, including training and knowledge of Jabil's software packages Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Be proficient in lean tools and processes to coordinate and share knowledge on a regional and global scaleWorking Conditions Regular business hours. Some additional hours may be required. 10% domestic and international travel Climate controlled office or cubicle accessible to production floor and office staff
07/25/2026
How will you make an impact? Provides site Process Excellence and Lean Transformation expertise and guidance through the development, documentation, implementation, and validation of Lean Six Sigma applications. Will facilitate building of synergies across the site to enable cross-functional collaboration and best practices sharing and implementation. Provide education and development opportunities to strengthen overall organizational capabilities. Engrain process excellence improvement energy and capabilities throughout the site. What will you do?Site Alignment with Lean Six Sigma Vision and Strategy: Work closely with the Regional Lean Manager to introduce and sustain a Lean Six Sigma culture into the site Work with Operations Manager, Business Unit Managers and the Regional Lean Six Sigma Manager to ensure alignment and synchronization of Jabil's Lean Six Sigma mission, vision and purpose is a capacity that support business plans Advise Management and provide strategic direction on Lean project selection, integration of resources and prioritization Monitor and continuously improve the site Lean initiative, related to productivity and quality of operations Identify creative ways to reduce cost by streamlining processes and systemsBuilding a Lean Production System and Lean Six Sigma Culture: Be a leader, mentor and coach towards integration of Lean Six Sigma principles, values, philosophies and tools for driving continuous improvement Create and manage a system to ensure people development, education, motivation, empowerment and involvement Encourage cross training, skills assessment, instructional goals, on-the-job training, teamwork, information sharing, suggestion systems and others to foster lean six sigma within the site Lead by example and model the desired behaviors and corporate values Foster respect for people and humility through mentoring and coaching through the site's lean journey Encourage risk taking and experimentation using the scientific method Maintain proficiency in the latest Lean approaches through networking and participation in Lean conferences and organizations and maintaining personal certifications in Lean applications. Align with Human Resources to drive the local Lean rewards & recognition program Align with Finance to bring the impact of projects that are part of LSS program into Jabil's financial processes A valued contributor to the site management team to provide consistent updates, feedback and support for site projectsSystem Measurement and Feedback Track sites key continuous improvement metrics and ensure Global Lean Portal data integrity Establish employee suggestion system, engagement programs, reward and recognition programs to support innovative thinking while measuring employee understanding and involvement Work with Regional Lean Six Sigma Manager to provide feedback on current training modules, processes and tools. Leverage factor floor knowledge, employee feedback and the Jabil Lean Six Sigma Manager network to propose Lean program improvements to Regional Lean Six Sigma ManagersEnsure Program and Cultural Sustainability Develop and mentor local coaches and lean leaders to facilitate and lead site continuous improvement activity and development of a sustainable lean culture Support Regional Lean Six Sigma Manager to propose and develop a standard cookbook for policies, procedures and strategies in support of the standardization of a global lean program Anticipate and meet/exceed customer expectations by solving problems quickly and effectively Adhere to all safety and health rules and regulations associated with this position. Comply and follow all procedures within the company security and ethics policies.How will you get here?Education: Bachelor's in Industrial Engineering or related discipline preferred or an equivalent combination of education, training or experience Six Sigma Black Belt certified by recognized organizations in the industry (e.g. ASQ, SME, Shing Prize)Experience: At least 3 to 5 years experience in Manufacturing Management, Engineering Management, or Project Management Degree in Industrial Engineering or related discipline preferred Six Sigma Black Belt certified by recognized organizations in the industry (e.g. ASQ, SME, Shing Prize) Project and facilitation experience in a heavily matrixed environment Experience in change managementKnowledge, Skills, Abilities: Experienced in change management, project management and financial management Strong skills in financial analysis and knowledge of statistics and statistical control tools Excellent leadership and communication skills Track record showing continual improvement of personal skills Ability to write routine reports and correspondence and to speak effectively before groups of customers or employees of organization Understand the fundamentals and principles of Lean Manufacturing, Six Sigma and Industrial Engineering Advanced PC skills, including training and knowledge of Jabil's software packages Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Be proficient in lean tools and processes to coordinate and share knowledge on a regional and global scaleWorking Conditions Regular business hours. Some additional hours may be required. 10% domestic and international travel Climate controlled office or cubicle accessible to production floor and office staff
Job Description Job Description SEND YOUR RESUME NOW This is a dream job for someone. Our Hospitality Group is seeking a distinguished and imaginative culinary leader to head creative menu development, set quality standards, and inspire the culinary staff at our multiple Tampa area outposts. This job is ideal for a creative mastermind that "always wants to do something crazy". We offer a multi-concept hospitality driven restaurants that are centered around scratch made quality food that doesn't break the bank. This is a once-in-a-career opportunity. A chance to focus on the kooky creative design and engineering of unforgettable and amusing dishes and menus awaits. The ideal candidate (you?) will have proven yourself as a talented chef who has demonstrated creative flair and whimsy in your dishes, plating, and menu choices. You have done this in a superior-quality, high-volume restaurant environment. You know what people want and you are looking to work with a creative powerhouse, and together, win over the hearts of customers. You also understand the business challenges that are key to running a successful high performing culinary circus with a multi-concept restaurant group. You're restless. Never satisfied with what was or what is, you're always exploring the big, beautiful and fun world of food, and applying that experience and inspiration to your work. Your desire is to discover that better recipe, that more efficient procedure for your staff, that more engaging experience for your customer, and to challenge the status quo without being an insufferable prima donna. Bottom line: Your food is what people want and it looks cool and tastes awesome. Job Requirements Minimum of 5 years experience in highly successful restaurants. Proven track record with developing, mentoring and coaching a culinary team. Proven track record leading large transformational projects. Well-developed project management skills with agility to shift priorities based on the dynamics of the industry and needs of the organization. Strong eye for talent Exceptional work ethic Integrity that inspires trust in others Flexibility, resilience, and the ability to deal with ambiguity, welcoming and embracing change while respecting the value of the brands tradition. Job Duties Standard executive chef duties Oversee, mentor, train other chefs and cooks Create menus that work for 3 concepts Menu overhaul Spring/Fall menu adjustments Win over the heart of the employees with your magical genius Create craveable dishes that are profitable Grow restaurant profitability and brand
07/25/2026
Full time
Job Description Job Description SEND YOUR RESUME NOW This is a dream job for someone. Our Hospitality Group is seeking a distinguished and imaginative culinary leader to head creative menu development, set quality standards, and inspire the culinary staff at our multiple Tampa area outposts. This job is ideal for a creative mastermind that "always wants to do something crazy". We offer a multi-concept hospitality driven restaurants that are centered around scratch made quality food that doesn't break the bank. This is a once-in-a-career opportunity. A chance to focus on the kooky creative design and engineering of unforgettable and amusing dishes and menus awaits. The ideal candidate (you?) will have proven yourself as a talented chef who has demonstrated creative flair and whimsy in your dishes, plating, and menu choices. You have done this in a superior-quality, high-volume restaurant environment. You know what people want and you are looking to work with a creative powerhouse, and together, win over the hearts of customers. You also understand the business challenges that are key to running a successful high performing culinary circus with a multi-concept restaurant group. You're restless. Never satisfied with what was or what is, you're always exploring the big, beautiful and fun world of food, and applying that experience and inspiration to your work. Your desire is to discover that better recipe, that more efficient procedure for your staff, that more engaging experience for your customer, and to challenge the status quo without being an insufferable prima donna. Bottom line: Your food is what people want and it looks cool and tastes awesome. Job Requirements Minimum of 5 years experience in highly successful restaurants. Proven track record with developing, mentoring and coaching a culinary team. Proven track record leading large transformational projects. Well-developed project management skills with agility to shift priorities based on the dynamics of the industry and needs of the organization. Strong eye for talent Exceptional work ethic Integrity that inspires trust in others Flexibility, resilience, and the ability to deal with ambiguity, welcoming and embracing change while respecting the value of the brands tradition. Job Duties Standard executive chef duties Oversee, mentor, train other chefs and cooks Create menus that work for 3 concepts Menu overhaul Spring/Fall menu adjustments Win over the heart of the employees with your magical genius Create craveable dishes that are profitable Grow restaurant profitability and brand
Back A Yard Caribbean American Grill
San Jose, California
Job Description Job Description Kitchen Manager Location: San Jose, CA (North 13th St.) Compensation: $22.00 - $28.00 per hour Why Join the Back A Yard Team? Back A Yard Caribbean Grill is more than just a restaurant; we are a successful, fast-growing brand with seven locations across Palo Alto, Menlo Park, and San Jose. We are looking for a Kitchen Lead who doesn't just want a job, but wants to "own" their kitchen. If you are a self-starter who is motivated by excellence and ready to support a high-performing team, we want to hear from you! The Opportunity: Growth & Leadership Competitive Pay: $22 - $28 per hour. True Ownership: You will be the primary leader overseeing all kitchen operations. Creative Freedom: You will have the opportunity to create daily specials and present them to the team. Career Path: With 7 locations and counting, we offer a stable environment with real room for professional advancement. Your Impact: Leading the Heart of the House Drive Excellence: Ensure every dish-from preparation to plate presentation-meets our high standards for flavor and quality. Mentor & Train: Lead the orientation and development of new kitchen talent, teaching them the "Back A Yard" way of cooking and safety. Master Operations: Take charge of food purchasing, inventory control, and waste management to drive profitability. Ensure a Safe Workspace: Maintain a five-star level of cleanliness and equipment care through proactive inspections and safety training. Innovate: Use your culinary expertise and eye for detail to keep our kitchen efficient and our guests happy. What You Bring to the Table Proven Experience: At least 5 years in high-volume kitchen roles (Line Cook, Prep, Expediter) with 2+ years in a leadership or similar management position. Leadership Skills: A strong ability to communicate clearly with managers, kitchen staff, and guests alike. Technical Mastery: Deep knowledge of cooking methods, portion control, and food safety standards. Physical Stamina: Ability to stand for shifts up to 9 hours and frequently lift up to 50 pounds while remaining active in a fast-paced environment. Benefits & Perks Health Insurance, Paid Time Off, Employee Meals
07/25/2026
Full time
Job Description Job Description Kitchen Manager Location: San Jose, CA (North 13th St.) Compensation: $22.00 - $28.00 per hour Why Join the Back A Yard Team? Back A Yard Caribbean Grill is more than just a restaurant; we are a successful, fast-growing brand with seven locations across Palo Alto, Menlo Park, and San Jose. We are looking for a Kitchen Lead who doesn't just want a job, but wants to "own" their kitchen. If you are a self-starter who is motivated by excellence and ready to support a high-performing team, we want to hear from you! The Opportunity: Growth & Leadership Competitive Pay: $22 - $28 per hour. True Ownership: You will be the primary leader overseeing all kitchen operations. Creative Freedom: You will have the opportunity to create daily specials and present them to the team. Career Path: With 7 locations and counting, we offer a stable environment with real room for professional advancement. Your Impact: Leading the Heart of the House Drive Excellence: Ensure every dish-from preparation to plate presentation-meets our high standards for flavor and quality. Mentor & Train: Lead the orientation and development of new kitchen talent, teaching them the "Back A Yard" way of cooking and safety. Master Operations: Take charge of food purchasing, inventory control, and waste management to drive profitability. Ensure a Safe Workspace: Maintain a five-star level of cleanliness and equipment care through proactive inspections and safety training. Innovate: Use your culinary expertise and eye for detail to keep our kitchen efficient and our guests happy. What You Bring to the Table Proven Experience: At least 5 years in high-volume kitchen roles (Line Cook, Prep, Expediter) with 2+ years in a leadership or similar management position. Leadership Skills: A strong ability to communicate clearly with managers, kitchen staff, and guests alike. Technical Mastery: Deep knowledge of cooking methods, portion control, and food safety standards. Physical Stamina: Ability to stand for shifts up to 9 hours and frequently lift up to 50 pounds while remaining active in a fast-paced environment. Benefits & Perks Health Insurance, Paid Time Off, Employee Meals
Catering company/Commercial Kitchen
Berkeley, California
Job Description Job Description We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team! World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff. Responsibilities: Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution. You must have very good cooking experience and high volume cooking is highly desirable Must be able to lift up to 40lb on a regular basis Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission. Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you're a slave driver, but you're smart in identifying the inefficiencies in the process and fix them. You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen. Standardize recipes make sure people follow them correctly. You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable. English speaking (or bilingual), who is at least minimally computer literate is desired. Your good human nature, going that extra mile, cooking skill, efficiency,cleanliness, fastness in learning, punctuality, regularity, managing people earn more bonus points than having all those food certifications and words like FOH/BOH etc. This is a catering kitchen. Knowledge or cost and labor rules is important. Strong leadership qualities, no arrogant attitude, working with the management closely are the key. This is Not a restaurant. Do not need cashier skills, closing skills, mixing drinks etc.
07/25/2026
Full time
Job Description Job Description We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team! World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff. Responsibilities: Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution. You must have very good cooking experience and high volume cooking is highly desirable Must be able to lift up to 40lb on a regular basis Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission. Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you're a slave driver, but you're smart in identifying the inefficiencies in the process and fix them. You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen. Standardize recipes make sure people follow them correctly. You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable. English speaking (or bilingual), who is at least minimally computer literate is desired. Your good human nature, going that extra mile, cooking skill, efficiency,cleanliness, fastness in learning, punctuality, regularity, managing people earn more bonus points than having all those food certifications and words like FOH/BOH etc. This is a catering kitchen. Knowledge or cost and labor rules is important. Strong leadership qualities, no arrogant attitude, working with the management closely are the key. This is Not a restaurant. Do not need cashier skills, closing skills, mixing drinks etc.
Job Description Job Description Executive Chef - Bigham Tavern Mt. Washington About Us Bigham Tavern is a high-volume, independently owned Pittsburgh staple known for award-winning wings, elevated pub food, scratch cooking, creative specials, and a strong neighborhood following. With multiple locations under the Bigham Tavern brand and continued growth ahead, we are looking for an experienced Executive Chef to lead and evolve the culinary operations of our flagship Mt. Washington location. This is an opportunity for a chef who thrives in a fast-paced environment, values consistency and systems, takes pride in developing teams, and wants to help shape the future of a growing hospitality group. Position Overview The Executive Chef is responsible for overseeing all kitchen operations including leadership, food quality, systems, cleanliness, staffing, ordering, cost controls, training, menu execution, and kitchen culture. We are looking for a hands-on leader who can balance creativity with accountability and operational discipline. The right candidate will bring strong leadership presence, high standards, urgency, organization, and a passion for hospitality. Responsibilities Lead daily kitchen operations and ensure consistent food quality and execution Manage and develop BOH staff including hiring, training, coaching, scheduling, and accountability Maintain cleanliness, organization, and food safety standards at all times Oversee prep systems, pars, inventory, ordering, and vendor relationships Monitor and manage food cost, waste, labor, and overall kitchen efficiency Execute seasonal specials, features, and menu development alongside ownership Create systems and procedures that improve consistency and communication Ensure ticket times, plating standards, and guest experience expectations are consistently met Work collaboratively with FOH leadership to maintain a strong overall operation Assist with catering, private events, large-volume service, and special event execution Train and mentor sous chefs and kitchen leaders for long-term growth Maintain a positive, solutions-oriented kitchen culture Qualifications 5+ years of kitchen leadership experience in a high-volume restaurant Executive Chef or Sous Chef experience preferred Strong understanding of food costing, inventory management, and labor controls Ability to lead under pressure while maintaining professionalism and standards Experience building systems, training teams, and improving operations Strong communication and organizational skills Ability to work nights, weekends, holidays, and high-volume events Passion for hospitality, leadership, and team development What We Offer Competitive salary based on experience Performance and growth opportunities within a growing restaurant group Creative input and influence on menu development and operations Supportive ownership team that values culture, standards, and long-term growth Dining discounts and additional perks Health Insurance 401K with Matching Opportunity to make a real impact in an established Pittsburgh restaurant brand Compensation Very Competitive Salary + Bonus based on experience and qualifications, To Apply Please send your resume along with a brief introduction
07/25/2026
Full time
Job Description Job Description Executive Chef - Bigham Tavern Mt. Washington About Us Bigham Tavern is a high-volume, independently owned Pittsburgh staple known for award-winning wings, elevated pub food, scratch cooking, creative specials, and a strong neighborhood following. With multiple locations under the Bigham Tavern brand and continued growth ahead, we are looking for an experienced Executive Chef to lead and evolve the culinary operations of our flagship Mt. Washington location. This is an opportunity for a chef who thrives in a fast-paced environment, values consistency and systems, takes pride in developing teams, and wants to help shape the future of a growing hospitality group. Position Overview The Executive Chef is responsible for overseeing all kitchen operations including leadership, food quality, systems, cleanliness, staffing, ordering, cost controls, training, menu execution, and kitchen culture. We are looking for a hands-on leader who can balance creativity with accountability and operational discipline. The right candidate will bring strong leadership presence, high standards, urgency, organization, and a passion for hospitality. Responsibilities Lead daily kitchen operations and ensure consistent food quality and execution Manage and develop BOH staff including hiring, training, coaching, scheduling, and accountability Maintain cleanliness, organization, and food safety standards at all times Oversee prep systems, pars, inventory, ordering, and vendor relationships Monitor and manage food cost, waste, labor, and overall kitchen efficiency Execute seasonal specials, features, and menu development alongside ownership Create systems and procedures that improve consistency and communication Ensure ticket times, plating standards, and guest experience expectations are consistently met Work collaboratively with FOH leadership to maintain a strong overall operation Assist with catering, private events, large-volume service, and special event execution Train and mentor sous chefs and kitchen leaders for long-term growth Maintain a positive, solutions-oriented kitchen culture Qualifications 5+ years of kitchen leadership experience in a high-volume restaurant Executive Chef or Sous Chef experience preferred Strong understanding of food costing, inventory management, and labor controls Ability to lead under pressure while maintaining professionalism and standards Experience building systems, training teams, and improving operations Strong communication and organizational skills Ability to work nights, weekends, holidays, and high-volume events Passion for hospitality, leadership, and team development What We Offer Competitive salary based on experience Performance and growth opportunities within a growing restaurant group Creative input and influence on menu development and operations Supportive ownership team that values culture, standards, and long-term growth Dining discounts and additional perks Health Insurance 401K with Matching Opportunity to make a real impact in an established Pittsburgh restaurant brand Compensation Very Competitive Salary + Bonus based on experience and qualifications, To Apply Please send your resume along with a brief introduction
Job Description Job Description High Stakes. Prime Cuts. No Suits. Are you a culinary powerhouse who thrives on the precision of a prime steakhouse but prefers the energy of a casual, high-volume environment? We are Marshall's Steakhouse Oxford , the newest chapter of Mississippi's premier dining legacy. Recently ranked the steakhouse in Mississippi , we are bringing our award-winning standards to Oxford with a brand-new, 18,000-square-foot destination specializing in prime-grade steaks and fresh-catch seafood. We have built our reputation on bridging the gap between "white tablecloth" quality and "neighborhood favorite" vibes. Now, we are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1. The Role This isn't just a "behind the line" job. As our Kitchen Manager, you are the heartbeat of the back-of-house. You will be responsible for launching and managing a full-scale culinary operation that serves breakfast, lunch, and dinner. You will lead, mentor, and inspire a massive team of 50+ staff members to deliver perfection on every plate. Key Responsibilities The Launch: Oversee the final kitchen setup, equipment testing, and back-of-house workflow design for our grand opening. Team Leadership: Recruit, hire, and train a diverse back-of-house team of 50 (line cooks, prep, dishwashers, and sous chefs). Culinary Excellence: Maintain rigorous standards for prime steak butchery, seafood freshness, and presentation across three meal periods. Operational Mastery: Manage food COGS, labor costs, inventory, and vendor relationships to ensure profitability without sacrificing quality. Compliance: Ensure the kitchen meets all health, safety, and sanitation regulations (HACCP/ServSafe). Who You Are Experienced: You have 5+ years of leadership experience in a high-volume, upscale-casual or fine-dining kitchen. Experience with prime steaks and large-scale staffing is a must. Adaptable: You can pivot from a high-speed breakfast rush to a sophisticated, multi-course steakhouse dinner service. A Natural Leader: You don't just bark orders; you build culture. You know how to manage 50 personalities and keep them moving as one unit. Business Savvy: You understand that a great chef is also a great manager who keeps an eye on the bottom line. What's In It For You? Ground Floor Opportunity: Build your dream team and put your stamp on a brand-new concept. Competitive Pay: High-tier salary with performance-based bonuses. Growth: We are looking for long-term partners as we establish ourselves as the premier steakhouse in the region. Ready to sharpen your knives? If you have the grit to lead a 50-person crew and the talent to cook a perfect medium-rare ribeye, we want to hear from you. Company Description We are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1. Company Description We are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1.
07/25/2026
Full time
Job Description Job Description High Stakes. Prime Cuts. No Suits. Are you a culinary powerhouse who thrives on the precision of a prime steakhouse but prefers the energy of a casual, high-volume environment? We are Marshall's Steakhouse Oxford , the newest chapter of Mississippi's premier dining legacy. Recently ranked the steakhouse in Mississippi , we are bringing our award-winning standards to Oxford with a brand-new, 18,000-square-foot destination specializing in prime-grade steaks and fresh-catch seafood. We have built our reputation on bridging the gap between "white tablecloth" quality and "neighborhood favorite" vibes. Now, we are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1. The Role This isn't just a "behind the line" job. As our Kitchen Manager, you are the heartbeat of the back-of-house. You will be responsible for launching and managing a full-scale culinary operation that serves breakfast, lunch, and dinner. You will lead, mentor, and inspire a massive team of 50+ staff members to deliver perfection on every plate. Key Responsibilities The Launch: Oversee the final kitchen setup, equipment testing, and back-of-house workflow design for our grand opening. Team Leadership: Recruit, hire, and train a diverse back-of-house team of 50 (line cooks, prep, dishwashers, and sous chefs). Culinary Excellence: Maintain rigorous standards for prime steak butchery, seafood freshness, and presentation across three meal periods. Operational Mastery: Manage food COGS, labor costs, inventory, and vendor relationships to ensure profitability without sacrificing quality. Compliance: Ensure the kitchen meets all health, safety, and sanitation regulations (HACCP/ServSafe). Who You Are Experienced: You have 5+ years of leadership experience in a high-volume, upscale-casual or fine-dining kitchen. Experience with prime steaks and large-scale staffing is a must. Adaptable: You can pivot from a high-speed breakfast rush to a sophisticated, multi-course steakhouse dinner service. A Natural Leader: You don't just bark orders; you build culture. You know how to manage 50 personalities and keep them moving as one unit. Business Savvy: You understand that a great chef is also a great manager who keeps an eye on the bottom line. What's In It For You? Ground Floor Opportunity: Build your dream team and put your stamp on a brand-new concept. Competitive Pay: High-tier salary with performance-based bonuses. Growth: We are looking for long-term partners as we establish ourselves as the premier steakhouse in the region. Ready to sharpen your knives? If you have the grit to lead a 50-person crew and the talent to cook a perfect medium-rare ribeye, we want to hear from you. Company Description We are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1. Company Description We are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1.
Job Description Job Description Who we are and what you will be a part of: We are in search of a dynamic culinary professional with both stellar cooking skills as well as an operations mindset to join our team. we are a well-established, 12-year-old cafe/deli that takes great pride in serving delicious, heathy food to our loyal community. In this role, you will wear multiple hats including prep and line cooking, recipe development, front counter support, purchasing and receiving, and general operations support. There is GREAT POTENTIAL for GROWTH and development for the right candidate! Some of your responsibilities may include, but are not limited to: Receiving/ordering product including organizing deliveries Providing excellent customer service Daily food prep/creating specials Monitoring social media accounts Minimum Requirements: Minimum 5 years' experience in a professional kitchen Highschool diploma or GED Basic knowledge of kitchen equipment Strong knife skills Food safety and proper food handling skills Added benefit to us if you have: Experience with social media management and content creation Knowledge of a POS system (Square preferably or something similar), or the ability to quickly learn Computer literate-you don't have to be Steve Jobs, but you should know the basics Knowledge of operating an espresso machine or willingness to learn because you like coffee Qualifications: Previous experience in operations in related field Strong problem solving and critical thinking skills. Strong leadership qualities Company Description We are a small, well established restaurant located near Brighton Center, across the street from St. Elizabeth's hospital and the police station. Our current hours of operation are Monday thru Friday from 8-4 Company Description We are a small, well established restaurant located near Brighton Center, across the street from St. Elizabeth's hospital and the police station. Our current hours of operation are Monday thru Friday from 8-4
07/25/2026
Full time
Job Description Job Description Who we are and what you will be a part of: We are in search of a dynamic culinary professional with both stellar cooking skills as well as an operations mindset to join our team. we are a well-established, 12-year-old cafe/deli that takes great pride in serving delicious, heathy food to our loyal community. In this role, you will wear multiple hats including prep and line cooking, recipe development, front counter support, purchasing and receiving, and general operations support. There is GREAT POTENTIAL for GROWTH and development for the right candidate! Some of your responsibilities may include, but are not limited to: Receiving/ordering product including organizing deliveries Providing excellent customer service Daily food prep/creating specials Monitoring social media accounts Minimum Requirements: Minimum 5 years' experience in a professional kitchen Highschool diploma or GED Basic knowledge of kitchen equipment Strong knife skills Food safety and proper food handling skills Added benefit to us if you have: Experience with social media management and content creation Knowledge of a POS system (Square preferably or something similar), or the ability to quickly learn Computer literate-you don't have to be Steve Jobs, but you should know the basics Knowledge of operating an espresso machine or willingness to learn because you like coffee Qualifications: Previous experience in operations in related field Strong problem solving and critical thinking skills. Strong leadership qualities Company Description We are a small, well established restaurant located near Brighton Center, across the street from St. Elizabeth's hospital and the police station. Our current hours of operation are Monday thru Friday from 8-4 Company Description We are a small, well established restaurant located near Brighton Center, across the street from St. Elizabeth's hospital and the police station. Our current hours of operation are Monday thru Friday from 8-4
Job Description Job Description Private Family Chef - Birmingham, MI Monday to Friday 8:00 to 4:00pm Weekends and evening required when Principal in residence Search by Harper Associates We are seeking a dedicated and talented Chef to join the household team in a private residence. Ideal candidate will work closely with the House Manager handling cooking and managing food and beverages for all properties. This is a unique opportunity to work in an intimate, fast paced environment where attention to detail and a passion for food is highly valued. Position will be primarily Monday-Friday 8:00am-4:00pm. Due to the nature of the position, flexible availability on weekends, nights and holidays is required. Will oversee Sous Chef. RESPONSIBILITIES Culinary: Responsible for meal planning, grocery shopping and preparations of all meals, while maintaining high standards of taste and presentation. Source and order high-quality ingredients, keeping track of inventory and ensure freshness. Cleanliness and Organization: Always prioritize kitchen hygiene and food safety. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Communication: Maintain clear and open lines of communication with the Culinary Team and other staff members Inventory management: Assist with managing inventory of food and beverages throughout all properties. Adaptability: Ability to adapt to new techniques, recipes, client preferences and requests. Passion for Culinary Arts: Stay passionate about cooking and continuously seek ways to improve your skills and knowledge. Qualifications: Culinary: Applicant should have a basic understanding of various cuisines, ingredients, and cooking techniques. Applicant should have basic butchery, baking and pasta making skills. Flexibility: Willingness to work flexible hours, including weekends, nights and holidays. Education: Culinary Degree or ACF apprenticeship, Foodie who enjoys hands-on Excellent six figure salary and benefit package. Harper Associates Hospitality Recruitment Company Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients' needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from. Company Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients' needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.
07/25/2026
Full time
Job Description Job Description Private Family Chef - Birmingham, MI Monday to Friday 8:00 to 4:00pm Weekends and evening required when Principal in residence Search by Harper Associates We are seeking a dedicated and talented Chef to join the household team in a private residence. Ideal candidate will work closely with the House Manager handling cooking and managing food and beverages for all properties. This is a unique opportunity to work in an intimate, fast paced environment where attention to detail and a passion for food is highly valued. Position will be primarily Monday-Friday 8:00am-4:00pm. Due to the nature of the position, flexible availability on weekends, nights and holidays is required. Will oversee Sous Chef. RESPONSIBILITIES Culinary: Responsible for meal planning, grocery shopping and preparations of all meals, while maintaining high standards of taste and presentation. Source and order high-quality ingredients, keeping track of inventory and ensure freshness. Cleanliness and Organization: Always prioritize kitchen hygiene and food safety. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Communication: Maintain clear and open lines of communication with the Culinary Team and other staff members Inventory management: Assist with managing inventory of food and beverages throughout all properties. Adaptability: Ability to adapt to new techniques, recipes, client preferences and requests. Passion for Culinary Arts: Stay passionate about cooking and continuously seek ways to improve your skills and knowledge. Qualifications: Culinary: Applicant should have a basic understanding of various cuisines, ingredients, and cooking techniques. Applicant should have basic butchery, baking and pasta making skills. Flexibility: Willingness to work flexible hours, including weekends, nights and holidays. Education: Culinary Degree or ACF apprenticeship, Foodie who enjoys hands-on Excellent six figure salary and benefit package. Harper Associates Hospitality Recruitment Company Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients' needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from. Company Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients' needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.
Job Description Job Description To assist in managing a successful well respected kitchen focusing on local foods first. We have been in business for 19 years. Full year round operation inside a famous Historic Hotel with 54 rooms. More rooms will be added next year. We are the only F&B on property serving breakfast - lunch and dinner 365 days a year. Please go online and look at our website - theturquoiseroom.net and the hotel - laposada.org. You will find a wealth of information on both sites. This is a full time salaried position for a proven industry professional. We are looking for a chef who can schedule and manage a team of 16. Handle product ordering within company guidelines. Maintain cleaning procedures. Follow recipes and train new cooks on how to follow recipes, Our menu is fully developed and recipes are in place for all dishes. We are a "from scratch' kitchen using many local foods. We buy from the local farmers markets and from local vendors. The salary will be commensurate with any other position of this kind and your verifiable salary history. Being in a small town can be nice change from the big city life out there. Quiet and peaceful. Great weather. Inexpensive housing. No commute. You can rent or buy a single family home within a few blocks of the hotel and walk or cycle to work in minutes. Hiking, snow sports, mountain biking, canoe, hunting and fishing are all close by Fresh clean air, big skies at night make the life up here at 5000 feet above level very special. So the rest is up to you! A short letter from you as an intro to your resume will be a very good way to start the conversation. I look forward to hearing from you and hope that there is someone out there that takes the time to research who and where we are before contacting me. John Sharpe- Executive Chef - Owner. The Turquoise Room at La Posada
07/25/2026
Full time
Job Description Job Description To assist in managing a successful well respected kitchen focusing on local foods first. We have been in business for 19 years. Full year round operation inside a famous Historic Hotel with 54 rooms. More rooms will be added next year. We are the only F&B on property serving breakfast - lunch and dinner 365 days a year. Please go online and look at our website - theturquoiseroom.net and the hotel - laposada.org. You will find a wealth of information on both sites. This is a full time salaried position for a proven industry professional. We are looking for a chef who can schedule and manage a team of 16. Handle product ordering within company guidelines. Maintain cleaning procedures. Follow recipes and train new cooks on how to follow recipes, Our menu is fully developed and recipes are in place for all dishes. We are a "from scratch' kitchen using many local foods. We buy from the local farmers markets and from local vendors. The salary will be commensurate with any other position of this kind and your verifiable salary history. Being in a small town can be nice change from the big city life out there. Quiet and peaceful. Great weather. Inexpensive housing. No commute. You can rent or buy a single family home within a few blocks of the hotel and walk or cycle to work in minutes. Hiking, snow sports, mountain biking, canoe, hunting and fishing are all close by Fresh clean air, big skies at night make the life up here at 5000 feet above level very special. So the rest is up to you! A short letter from you as an intro to your resume will be a very good way to start the conversation. I look forward to hearing from you and hope that there is someone out there that takes the time to research who and where we are before contacting me. John Sharpe- Executive Chef - Owner. The Turquoise Room at La Posada
Hershey Entertainment & Resorts Company
Philadelphia, Pennsylvania
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
07/25/2026
Full time
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Hershey Entertainment & Resorts Company
Lancaster, Virginia
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
07/25/2026
Full time
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Hershey Entertainment & Resorts Company
Harrisburg, Pennsylvania
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
07/25/2026
Full time
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Job Description Job Description Fast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. -job-application-form Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering. Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment. Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development. Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. Leadership: A proven ability to train, mentor, and inspire teams while fostering a collaborative and respectful kitchen culture. Roles and Responsibilities: As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary Leadership and Innovation Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission. Lead menu R&D, incorporating customer feedback and food trends. Standardize recipes to ensure consistency across all locations. 2. Kitchen Operations and Quality Control Oversee daily kitchen workflows and optimize food preparation processes. Conduct regular quality audits, addressing discrepancies immediately. Maintain strict food safety and hygiene standards. Collaborate with the Operations Manager to refine service flow and address operational bottlenecks. 3. Team Development and Training Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth. Build performance improvement plans and support team members in reaching their potential. Work with Kitchen Leads to create balanced schedules and ensure team well-being. 4. Collaborative Leadership Partner with the Operations Manager to align culinary and operational goals. Work together on inventory management, cost control, and equipment maintenance. Culture Fit: At HeartnBelly, our values guide everything we do: Crave: A relentless desire to create food that people love. Curiosity: A commitment to exploring new ideas and techniques to stay ahead. Contribute: Elevate and share through your creations, making every dish meaningful. Connection: Strengthen old relationships and foster new ones through the joy of food. Why This Role Matters: This isn't just a job; it's a chance to shape HeartnBelly's future. As Head Chef, you'll have the creative freedom and resources to make a lasting impact on the team you lead and the communities we serve. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. -job-application-form We can't wait to meet you!
07/25/2026
Full time
Job Description Job Description Fast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. -job-application-form Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering. Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment. Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development. Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. Leadership: A proven ability to train, mentor, and inspire teams while fostering a collaborative and respectful kitchen culture. Roles and Responsibilities: As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary Leadership and Innovation Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission. Lead menu R&D, incorporating customer feedback and food trends. Standardize recipes to ensure consistency across all locations. 2. Kitchen Operations and Quality Control Oversee daily kitchen workflows and optimize food preparation processes. Conduct regular quality audits, addressing discrepancies immediately. Maintain strict food safety and hygiene standards. Collaborate with the Operations Manager to refine service flow and address operational bottlenecks. 3. Team Development and Training Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth. Build performance improvement plans and support team members in reaching their potential. Work with Kitchen Leads to create balanced schedules and ensure team well-being. 4. Collaborative Leadership Partner with the Operations Manager to align culinary and operational goals. Work together on inventory management, cost control, and equipment maintenance. Culture Fit: At HeartnBelly, our values guide everything we do: Crave: A relentless desire to create food that people love. Curiosity: A commitment to exploring new ideas and techniques to stay ahead. Contribute: Elevate and share through your creations, making every dish meaningful. Connection: Strengthen old relationships and foster new ones through the joy of food. Why This Role Matters: This isn't just a job; it's a chance to shape HeartnBelly's future. As Head Chef, you'll have the creative freedom and resources to make a lasting impact on the team you lead and the communities we serve. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. -job-application-form We can't wait to meet you!
Hershey Entertainment & Resorts Company
Hershey, Pennsylvania
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
07/25/2026
Full time
Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
