8 jobs found

Overview: Job Status/Type: Full-time, year-round Position Level: Management Shift/Schedule Requirements: Ability to work various shifts and days including weekends and holiday periods to meet business needs. The Assistant Manager, Catering & In Park leads the daily operation and long term performance of a portfolio of quick serve locations, and catered venues. This role ensures outstanding food quality, fast and friendly service, and consistent guest experience while meeting labor and cost targets. The Area Manager develops seasonal leaders, drives execution of menus and catered events, elevates operational standards, and partners cross functionally (Culinary, Maintenance, HR, Finance, Group Sales, Events) to deliver high impact programs and results. Success is measured through guest satisfaction, speed of service , food safety and cleanliness scores, revenue growth, cost control, team engagement, and flawless event delivery. Benefits: 3 weeks paid vacation which increases with tenure (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time associate events and gatherings Responsibilities: Own day to day operations for assigned team member dining facilities and catered events, ensuring locations are guest ready , staffed, and well stocked . Deliver consistent food quality, order accuracy, speed of service , and hospitality standards across all locations and events. Lead, coach, and develop seasonal leaders and supervisors; build strong bench strength and a positive, performance based culture. Plan and execute catered functions, festivals, promotions, and seasonal programs in partnership with Culinary, Events, and Group Sales. Forecast demand; build and manage schedules and deployment to meet service targets and labor plans. Manage cost performance-inventory integrity, waste/ writedown controls, portioning/recipe adherence. Ensure compliance with local/state health codes, ServSafe standards, and company food safety and sanitation procedures. Champion equipment and facility readiness; coordinate with Maintenance on preventive care and rapid issue resolution. Implement training and SOPs for product builds, guest service, food safety, and event execution; verify through spot checks and coaching. Analyze KPIs (throughput, guest satisfaction, labor %, COGS, waste) and lead continuous improvement initiatives. Support menu rollouts, price changes, and product tests; ensure accurate POS setup and crew adoption. Respond to guest feedback and service recoveries professionally; turn insights into actionable fixes. Flex to operational priorities-including weekends, evenings, holidays, and peak event periods. Qualifications: 2+ years of leadership experience in high volume food service ( quick serve , multi unit , catering/banquets, stadiums, or attractions); multi unit experience preferred. Proven success managing labor, and inventory while lifting guest satisfaction and speed metrics. Strong event planning/execution background (BEOs, timelines, service standards, vendor coordination , onsite problem solving ). Working knowledge of health department regulations and food safety; ServSafe Food Manager and ServSafe Alcohol (or ability to obtain). Comfortable with POS and back office tools (scheduling, forecasting, inventory); data driven decision making . Excellent communication and cross functional collaboration skills; calm and decisive under pressure. Ability to stand/walk for extended periods and lift/move products as needed; valid driver's license. Education: High school diploma or equivalent required; Hospitality/Restaurant Management or related education preferred. Equivalent combinations of education, experience, and competencies will be considered.

Overview: Job Status/Type: Full-time, year-round Position Level: Management Shift/Schedule Requirements: Ability to work various shifts and days including weekends and holiday periods to meet business needs. The Assistant Manager, Catering & In Park leads the daily operation and long term performance of a portfolio of quick serve locations, and catered venues. This role ensures outstanding food quality, fast and friendly service, and consistent guest experience while meeting labor and cost targets. The Area Manager develops seasonal leaders, drives execution of menus and catered events, elevates operational standards, and partners cross functionally (Culinary, Maintenance, HR, Finance, Group Sales, Events) to deliver high impact programs and results. Success is measured through guest satisfaction, speed of service , food safety and cleanliness scores, revenue growth, cost control, team engagement, and flawless event delivery. Benefits: 3 weeks paid vacation which increases with tenure (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time associate events and gatherings Responsibilities: Own day to day operations for assigned team member dining facilities and catered events, ensuring locations are guest ready , staffed, and well stocked . Deliver consistent food quality, order accuracy, speed of service , and hospitality standards across all locations and events. Lead, coach, and develop seasonal leaders and supervisors; build strong bench strength and a positive, performance based culture. Plan and execute catered functions, festivals, promotions, and seasonal programs in partnership with Culinary, Events, and Group Sales. Forecast demand; build and manage schedules and deployment to meet service targets and labor plans. Manage cost performance-inventory integrity, waste/ writedown controls, portioning/recipe adherence. Ensure compliance with local/state health codes, ServSafe standards, and company food safety and sanitation procedures. Champion equipment and facility readiness; coordinate with Maintenance on preventive care and rapid issue resolution. Implement training and SOPs for product builds, guest service, food safety, and event execution; verify through spot checks and coaching. Analyze KPIs (throughput, guest satisfaction, labor %, COGS, waste) and lead continuous improvement initiatives. Support menu rollouts, price changes, and product tests; ensure accurate POS setup and crew adoption. Respond to guest feedback and service recoveries professionally; turn insights into actionable fixes. Flex to operational priorities-including weekends, evenings, holidays, and peak event periods. Qualifications: 2+ years of leadership experience in high volume food service ( quick serve , multi unit , catering/banquets, stadiums, or attractions); multi unit experience preferred. Proven success managing labor, and inventory while lifting guest satisfaction and speed metrics. Strong event planning/execution background (BEOs, timelines, service standards, vendor coordination , onsite problem solving ). Working knowledge of health department regulations and food safety; ServSafe Food Manager and ServSafe Alcohol (or ability to obtain). Comfortable with POS and back office tools (scheduling, forecasting, inventory); data driven decision making . Excellent communication and cross functional collaboration skills; calm and decisive under pressure. Ability to stand/walk for extended periods and lift/move products as needed; valid driver's license. Education: High school diploma or equivalent required; Hospitality/Restaurant Management or related education preferred. Equivalent combinations of education, experience, and competencies will be considered.

Overview: Job Status/Type: Full-time, year-round Position Level: Management Shift/Schedule Requirements: Ability to work various shifts and days including weekends and holiday periods to meet business needs. The Assistant Manager, Catering & In Park leads the daily operation and long term performance of a portfolio of quick serve locations, and catered venues. This role ensures outstanding food quality, fast and friendly service, and consistent guest experience while meeting labor and cost targets. The Area Manager develops seasonal leaders, drives execution of menus and catered events, elevates operational standards, and partners cross functionally (Culinary, Maintenance, HR, Finance, Group Sales, Events) to deliver high impact programs and results. Success is measured through guest satisfaction, speed of service , food safety and cleanliness scores, revenue growth, cost control, team engagement, and flawless event delivery. Benefits: 3 weeks paid vacation which increases with tenure (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time associate events and gatherings Responsibilities: Own day to day operations for assigned team member dining facilities and catered events, ensuring locations are guest ready , staffed, and well stocked . Deliver consistent food quality, order accuracy, speed of service , and hospitality standards across all locations and events. Lead, coach, and develop seasonal leaders and supervisors; build strong bench strength and a positive, performance based culture. Plan and execute catered functions, festivals, promotions, and seasonal programs in partnership with Culinary, Events, and Group Sales. Forecast demand; build and manage schedules and deployment to meet service targets and labor plans. Manage cost performance-inventory integrity, waste/ writedown controls, portioning/recipe adherence. Ensure compliance with local/state health codes, ServSafe standards, and company food safety and sanitation procedures. Champion equipment and facility readiness; coordinate with Maintenance on preventive care and rapid issue resolution. Implement training and SOPs for product builds, guest service, food safety, and event execution; verify through spot checks and coaching. Analyze KPIs (throughput, guest satisfaction, labor %, COGS, waste) and lead continuous improvement initiatives. Support menu rollouts, price changes, and product tests; ensure accurate POS setup and crew adoption. Respond to guest feedback and service recoveries professionally; turn insights into actionable fixes. Flex to operational priorities-including weekends, evenings, holidays, and peak event periods. Qualifications: 2+ years of leadership experience in high volume food service ( quick serve , multi unit , catering/banquets, stadiums, or attractions); multi unit experience preferred. Proven success managing labor, and inventory while lifting guest satisfaction and speed metrics. Strong event planning/execution background (BEOs, timelines, service standards, vendor coordination , onsite problem solving ). Working knowledge of health department regulations and food safety; ServSafe Food Manager and ServSafe Alcohol (or ability to obtain). Comfortable with POS and back office tools (scheduling, forecasting, inventory); data driven decision making . Excellent communication and cross functional collaboration skills; calm and decisive under pressure. Ability to stand/walk for extended periods and lift/move products as needed; valid driver's license. Education: High school diploma or equivalent required; Hospitality/Restaurant Management or related education preferred. Equivalent combinations of education, experience, and competencies will be considered.

Overview: Job Status/Type: Full-time, year-round Position Level: Management Shift/Schedule Requirements: Ability to work various shifts and days including weekends and holiday periods to meet business needs. The Assistant Manager, Catering & In Park leads the daily operation and long term performance of a portfolio of quick serve locations, and catered venues. This role ensures outstanding food quality, fast and friendly service, and consistent guest experience while meeting labor and cost targets. The Area Manager develops seasonal leaders, drives execution of menus and catered events, elevates operational standards, and partners cross functionally (Culinary, Maintenance, HR, Finance, Group Sales, Events) to deliver high impact programs and results. Success is measured through guest satisfaction, speed of service , food safety and cleanliness scores, revenue growth, cost control, team engagement, and flawless event delivery. Benefits: 3 weeks paid vacation which increases with tenure (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time associate events and gatherings Responsibilities: Own day to day operations for assigned team member dining facilities and catered events, ensuring locations are guest ready , staffed, and well stocked . Deliver consistent food quality, order accuracy, speed of service , and hospitality standards across all locations and events. Lead, coach, and develop seasonal leaders and supervisors; build strong bench strength and a positive, performance based culture. Plan and execute catered functions, festivals, promotions, and seasonal programs in partnership with Culinary, Events, and Group Sales. Forecast demand; build and manage schedules and deployment to meet service targets and labor plans. Manage cost performance-inventory integrity, waste/ writedown controls, portioning/recipe adherence. Ensure compliance with local/state health codes, ServSafe standards, and company food safety and sanitation procedures. Champion equipment and facility readiness; coordinate with Maintenance on preventive care and rapid issue resolution. Implement training and SOPs for product builds, guest service, food safety, and event execution; verify through spot checks and coaching. Analyze KPIs (throughput, guest satisfaction, labor %, COGS, waste) and lead continuous improvement initiatives. Support menu rollouts, price changes, and product tests; ensure accurate POS setup and crew adoption. Respond to guest feedback and service recoveries professionally; turn insights into actionable fixes. Flex to operational priorities-including weekends, evenings, holidays, and peak event periods. Qualifications: 2+ years of leadership experience in high volume food service ( quick serve , multi unit , catering/banquets, stadiums, or attractions); multi unit experience preferred. Proven success managing labor, and inventory while lifting guest satisfaction and speed metrics. Strong event planning/execution background (BEOs, timelines, service standards, vendor coordination , onsite problem solving ). Working knowledge of health department regulations and food safety; ServSafe Food Manager and ServSafe Alcohol (or ability to obtain). Comfortable with POS and back office tools (scheduling, forecasting, inventory); data driven decision making . Excellent communication and cross functional collaboration skills; calm and decisive under pressure. Ability to stand/walk for extended periods and lift/move products as needed; valid driver's license. Education: High school diploma or equivalent required; Hospitality/Restaurant Management or related education preferred. Equivalent combinations of education, experience, and competencies will be considered.

Job Description Job Description Base Salary 65 - 80K Full Benefits paid at 80+% with 0 out of pocket after (No co-pays) 401K with a 10% match 15 days PTO take it when you want it 5 day work week 50 hours Qtrly Bonus (Merit based) not if, but how much Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do . What you can expect from working with Us: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans starts after 30 days A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting the goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $65,000.00 - $80,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Supplemental Pay: Bonus pay Ability to commute/relocate to Gilbert AZ, Phoenix, AZ area: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 1 year (Preferred) Cooking: 1 year (Preferred) In House Butchery Experience Work Location: One location Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision! Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision!

Job Description Job Description Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do . What you can expect from working with us: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans starts after 30 days A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $60,000.00 - $80,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Supplemental Pay: Bonus pay Ability to commute/relocate: Denver, CO (Park Meadows): Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 1 year (Preferred) Cooking: 1 year (Preferred) In House Butchery Experience Work Location: One location Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision! Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision!

Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location

Are you a passionate culinary leader looking for a career with better work-life balance ? Join our assisted living community as our Director of Culinary Services and lead a team dedicated to creating exceptional dining experiences for our residents. This is more than a kitchen leadership role-it's an opportunity to build meaningful relationships, inspire your team, and make a positive impact every day. Why you'll love this opportunity: Monday-Friday schedule with weekends and evenings typically free Salaried role at $80-$85k annually, depending on experience. Lead all culinary operations, including menu planning, food quality, staffing, budgeting, and regulatory compliance Create restaurant-quality dining experiences in a warm, hospitality-focused environment Competitive pay, benefits, and paid time off Work for an organization that values teamwork, respect, and excellence If you're an experienced culinary professional with a passion for leadership and hospitality, we'd love to hear from you. Join us in creating memorable dining experiences that truly make a difference. Summary of Position The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service. Essential Job Functions Develop, implement and evaluate the Culinary Operations departments' daily schedules and processes. Ensure all culinary personnel follow policy and procedures. Coordinate and provide hot and cold foods for events that the community holds. Create and execute corrective plans that address survey inspection results. Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals. Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety. Comply with established purchasing practices and purchase food strictly from approved vendors. Establish a food service production workflow to ensure meals are prepared timely. Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift. Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner. Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles. Ensure the staff participate in training programs and meet federal, state, and company in-service requirements. Assist in staff development. Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination. Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner. Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals. Ensure hazardous chemicals are properly labeled and stored appropriately. Recommend equipment and supply needs of the department to the Executive Director. Place orders for equipment and supplies using approved vendors and products. Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored. Manage inventory and replenishment of all food items and equipment. Prepare and plan the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval. Perform other job-related duties as assigned. Knowledge and Critical Skills Be able to make independent decisions and follow instructions. Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public. Capable of working with ill, disabled, elderly, and emotionally upset people within the facility. Communicate in a manner that is sufficient for effective communication with supervisors, team members, residents, and families. Fluent in English, verbal and written. Knowledge/proficiency of Microsoft Office Suite. Education and Experience Must meet all applicable state and federal requirements for this position. Associate or Bachelor Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field preferred. Three or more years of management experience in culinary cooking or a directly related hospitality management role. Supervisory Responsibility This position has direct reports or supervisory requirements. Working Conditions and Physical Demands Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals. Physical Requirements - The Physical activities of this position involve: Must be able to frequently lift/carry 30 lbs. and occasionally lift/carry 50 lbs. at times Must be able to frequently push/pull up to 30 lbs. and occasionally push/pull up to 50 lbs. Bending/twisting/stooping Reaching at or below the shoulder Frequently standing or walking Alternating between standing and sitting Cognitive Requirements - The Cognitive activities with or without prosthetics of this position are: Executes tasks independently Ability to express yourself clearly and effectively General computer literacy Environmental Requirements - An individual in this position may be exposed to: May be exposed to heat from kitchen equipment and cold from kitchen freezer Other Requirements - Able to work flexible hours as needed Platinum Service Platinum Service is characterized by a high level of responsiveness delivered in a flawless, timely and caring way. Employees commit to providing courteous, responsive, and quality service to our residents by following the principles of our Platinum Service program. Conclusion All employees are expected to follow all policies and procedures. These policies and procedures can be found in the employee handbook, department policy and procedure manuals and with your supervisor. This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities at any time. Acknowledgement I understand this job description and its requirements, and that I am expected to complete all job-related duties as assigned. I understand the essential functions may be altered from time to time. By signing below, I acknowledge I am able to perform the essential functions of this job with or without a reasonable accommodation. If I require a reasonable accommodation, I will inform the recruiter/hiring manager, my manager, or Human Resources and agree to participate in the interactive process to discuss possible accommodations.