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Job Description Job Description Executive Chef - Morrow Hospitality Location: New Orleans, LA (On-site) Position Type: Full-Time, Executive Culinary Leadership About Morrow Hospitality Group Morrow Hospitality Group is a premier, New Orleans-based collective of unique, highly lauded restaurants, bars, and nightlife ventures that celebrate and elevate the rich culinary and cultural traditions of our city. Our diverse, experience-driven portfolio consists of 5 distinctively different concepts, including Morrow's (our high-volume neighborhood anchor), Spicy Mango , Sun Chong , and the upscale Morrow Steak . We invite a visionary culinary artist to join our family as we guide our guests on a memorable journey through flavor, culture, and unmatched hospitality. This is not just another job. Morrow Hospitality is not just another company. We build legacies. Position Overview We are seeking a seasoned, high-caliber Executive Chef to assume total culinary command and operational accountability for our diverse restaurant portfolio. Moving beyond daily line cooking, the Executive Chef will drive the gastronomic vision, menu innovation, and back-of-house (BOH) excellence across our distinct brands. Reporting directly to executive ownership and working in close symmetry with the General Manager, you will lead, mentor, and build an elite culinary team of Sous Chefs, Line Cooks, and Prep teams. The ideal candidate possesses a proven track record of managing multi-million dollar food operations, mastering high-volume scratch kitchens, and blending classic New Orleans heritage with complex global flavor profiles-specifically integrating advanced Asian cuisine techniques and modern steakhouse execution. Executive Responsibilities BOH Financial Management & Prime Cost Controls: Assume full accountability for back-of-house financial targets. Engineer menus and purchasing systems to optimize food costs, manage labor margins, minimize waste, and hit strict profitability metrics. Talent Architecture & Kitchen Culture: Lead the recruitment, selection, onboarding, training, and continuous mentorship of all kitchen personnel. Cultivate a positive, professional, and hyper-efficient kitchen environment built on mutual respect and high accountability. Supply Chain & Sourcing Excellence: Establish and manage high-level relationships with premium local and international vendors. Secure top-tier, consistent ingredient sourcing that respects both budget allocations and uncompromised quality standards. Quality Control & Consistency Auditing: Implement rigorous standards for prep execution, flavor profiles, portion controls, and visually stunning plating techniques to guarantee a 5-star guest experience on every single shift. Compliance & Elite Safety Standards: Direct and audit flawless sanitation, cleanliness, and organizational systems across all kitchens. Ensure 100% compliance with all local, state, and federal health and safety regulations. Desired Qualifications & Core Competencies Proven Experience: Minimum of 5-7 years of progressive culinary leadership experience as an Executive Chef or high-volume Executive Sous Chef within an acclaimed, multi-concept restaurant group or premium fine-dining establishment. Culinary Versatility: Mastery of diverse culinary disciplines, including high-volume scratch cooking, premium steakhouse operations, and a deep, working command of authentic and modern Asian cuisine techniques, ingredients, and flavor profiles. Education: A Culinary Arts degree from an accredited institution or equivalent elite-tier professional apprenticeship is highly preferred. Leadership Excellence: A documented history of supervising, motivating, and retaining a diverse back-of-house team under high-volume, fast-paced, and high-pressure dinner services. Technical & Analytical Acumen: Advanced proficiency in modern kitchen management tech, including inventory tracking software, recipe costing platforms, and POS system analytics (e.g., Toast). Compliance Credentials: Must hold a valid, advanced Food Safety Manager Certification. Comprehensive knowledge of Louisiana health codes and safety practices is mandatory. What We Offer Highly competitive executive salary commensurate with experience. Performance-based bonus structures tied directly to back-of-house cost targets and profitability. Comprehensive health, dental, and vision benefits. Generous Paid Time Off (PTO) and corporate vacation packages. The creative autonomy to shape the culinary landscape of one of New Orleans' most celebrated hospitality groups. To Explore This Career Milestone: Please submit your executive resume, portfolio of recent work, and a brief summary of your multi-concept culinary philosophy to our recruitment team. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

Job Description Job Description About Aeon Senior Living: Aeon Senior Living in Sammamish offers seniors a state-of-the-art community with beautiful natural surroundings. Our residents enjoy expansive outdoor spaces, light-filled residences with high-ceiling living room, and breathtaking views of the serene environment. In addition to the peaceful setting, we provide gourmet cuisine, engaging activities, and a robust wellness program designed to enhance well-being. With a focus on holistic care and a vibrant, supportive community, Aeon Senior Living is a place where residents can thrive, surrounded by the tranquility of Sammamish's lush landscapes. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets. Schedule: 10AM - 6PM, Tuesday to Saturday Private Chef Job Description Purpose: The Cook provides full-scope, hands-on production cooking in the Culinary Services Department. Responsible for always maintaining superior quality service and cleanliness, utilizing appropriate food handling and preparation techniques, and safe and sanitary practices. RESPONSIBLE TO : Director of Resident Care Services Minimum Eligibility Requirements: Minimum of 2 years applicable food service experience Must have previous line cook experience in hotel/restaurant or senior living settings. Culinary Training Certification or Degree in Culinary Arts Preferred Must have a strong commitment to customer service and desire to exceed customer expectations. Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Must meet all health-related and food handling requirements pertaining to local and state regulatory agencies. Must maintain current CPR/First Aid credentials Must maintain current Food Handlers credentials Must maintain annual Continuing Education Credits Must have experience with menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of the local Health Department, OSHA, and other regulatory agencies relevant to culinary services Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Willingness to be available for any/all emergencies regarding the community Is able to prepare and understand techniques required to cook all items on the menu as instructed. Subject to pre-employment screening including physical, TB testing and criminal background check. Essential Functions: Food Preparation May be responsible for grocery procurement and shopping Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure Follows recipes as instructed and follows proper procedures to cook all foods to Signature Dining standards Ensures that all foods are prepared within allotted Signature Dining standards, while maintaining freshness and appropriate temperatures Ensures that all foods are attractively presented as per Signature Dining standards Exhibit cooking standards of speed, accuracy, and efficiency Responsible for proper food storage including covering, labeling, and dating all items, and placing in appropriate location of food storage areas. Ensures safe food handling technique at all times. Completes meal production records in an accurate and timely manner. Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs Host Responsible for seating residents, families, and guests Greets all residents, families, and guests immediately upon arrival working with the full dining service team to ensure all residents receive the full Signature Dining experience Responsible for creating an inclusive environment working with the full dining service team to ensure Signature Dining standards are met or exceeded. Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance Meal Service Attends pre-meal meetings to become familiar with menu items being served. Assists in seating of residents in assigned section of dining room. Greets all residents immediately upon being seated, working with the full dining service team to ensure all residents receive the full Signature Dining experience Notes and reports to Supervisor all residents from assigned section that missed the meal Maintains accurate records of meals served to residents and guests in assigned section and submits to Supervisor, or accurately enters information into system Reports immediately to Supervisor any unusual occurrences or changes in resident behavior or eating habits occurring in assigned section. Serves meals in accordance with proper serving techniques and ensures that food is presented in an attractive manner. Assists with other dining room duties such as restocking condiments, filling salt and pepper shakers, folding napkins, etc., as assigned by Supervisor. Dining Room Cleaning Assists with cleaning, organizing, and maintaining all service areas in assigned section. Ensures that tables, chairs, and carpet in assigned section are cleaned after each meal and prepared for the next meal in a timely manner. Assists with other cleaning duties as assigned. Kitchen Cleaning Responsible for cleaning and sanitizing their work areas and equipment before and after each use. Ensures that all kitchen surfaces including floors, counters, sinks, cabinets, and walk-in freezer and refrigerator remain clean and sanitary during assigned shift. Completes deep cleaning procedures according to deep cleaning schedule and as assigned Other Attends all required team member meetings and in-service training sessions. Upholds Residents' Rights as defined by state regulations and by Company policy, at all times. Supports and upholds all other Company policies, and the service philosophy. Reliable and predictable attendance Ability to assist with resident care and provide support during emergency situations. Other duties as assigned. Working Conditions Must be able to work full-time or part-time as agreed upon, on assigned shift, including weekend and holiday rotations Physical/Sensory Requirements Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands, and walks frequently Medium work - exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Must be able to see well enough to write and read, and to visually interact with residents, families, and staff. Must be able to speak and hear well enough to verbally interact with residents, families, and staff. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets.

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.

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.

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.

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 About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation's first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients', colleagues', and community's visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations at Wollman Rink and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. Responsibilities Culinary Excellence & Kitchen Operations Ensure the timely preparation, freshness, quality, and consistency of all dishes served. Maintain high standards for food presentation, plating, and execution across all services. Assist with menu development, recipe creation, and seasonal culinary initiatives. Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment. Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers. Coordinate staff schedules, assignments, and daily workflow to meet operational needs. Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation Maintain strict compliance with all food safety, sanitation, and health department regulations. Implement and enforce hygiene, cleanliness, and workplace safety procedures. Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment. Submit purchase orders and maintain accurate inventory and cost controls. Purchase products from company-approved vendors while ensuring quality and budget expectations are met. Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution. Address guest or client concerns related to food quality and service in a professional and timely manner. Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications Minimum of 2 years of restaurant management experience in a high-volume hospitality environment. Strong culinary background with professional references required. Knowledge of food safety, sanitation standards, and kitchen operations best practices. Proficiency in Microsoft Office, including Microsoft Excel. Strong leadership, coaching, and team development skills. Excellent organizational, multitasking, and problem-solving abilities. Ability to communicate and collaborate effectively with kitchen, service, and leadership teams. Professional demeanor with a positive attitude and strong work ethic. NYC Food Handler's Certificate preferred. Location: Wollman Rink, 830 5th Avenue, New York, NY 10065 Position Type: Full-Time, On-Site Base salary: $ 85,000 - $90,000 year, based on experience Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description Job Description Sous Chef - Join Our Culinary Team at Fete Fraiche The Opportunity We're seeking a talented Sous Chef to join our passionate culinary team-someone who's ready to finally have their creativity recognized and valued. Unlike traditional restaurant kitchens, this role offers primarily day shifts. When we have catering events on nights or weekends, you'll know in advance so you can plan your life accordingly. You'll work with the finest seasonal ingredients, have genuine creative input in menu development, and grow alongside a company dedicated to excellence and warm hospitality. If you've been waiting for a role where you can be a part of culinary vision and company growth, this is it. About Fete Fraiche At Fete Fraiche, we craft moments and create memories through exceptional culinary experiences. As a woman-owned catering company in the Bay Area, we combine seasonal, locally sourced ingredients with personalized service to create unforgettable dining experiences. From intimate private celebrations to sophisticated corporate events and our signature Maison Meals program, we bring restaurant-quality dining to every occasion. What You'll Create Menu Development & Culinary Excellence Collaborate on weekly menu planning with emphasis on seasonal, farm-to-table, scratch cooking Develop creative menu items while accommodating various dietary needs and preferences Execute quality control for all food including garnishing, taste, and presentation Scale recipes seamlessly from intimate meals to grand celebrations Event Catering Plan and execute exceptional food preparation for events of all sizes Oversee on-site setup, service, and breakdown at catering venues Maintain our signature standards for quality and presentation at every touchpoint Coordinate with clients and event partners on details and special requests Manage catering equipment and logistics with precision Kitchen Leadership Lead and inspire kitchen team members in daily operations and special events Train and manage kitchen staff Create staff schedules and delegate effectively during high-volume preparation Manage inventory and purchasing to ensure the finest ingredients are always available Maintain Health Department compliance and oversee kitchen organization Foster a positive, energetic environment where passion meets precision Operations & Cost Management Partner on food cost management and catering pricing strategies Implement thoughtful cost controls while upholding our quality standards Track expenses and communicate operational needs Assist in developing compelling catering proposals Client Experience Honor client guidelines meticulously, especially regarding allergies and specific preferences Deliver meals to clients as needed Be on-site for catering events to ensure seamless, memorable experiences Represent Fete Fraiche with professionalism and warm hospitality What We're Looking For Essential Qualifications 3+ years of culinary experience (fine dining preferred) Valid and current food handler's certification Deep knowledge of farm-to-table practices and international cuisines Expertise in ingredient substitutions and dietary accommodations Excellent knife skills and food safety knowledge Experience with commercial kitchen standards and catering operations Proficiency in menu planning and cost management Strong organizational skills and attention to detail Excellent communication and team leadership abilities Valid driver's license and access to your own vehicle Ability to lift 30+ lbs Comfort with technology (Apple/Microsoft systems, smartphones, Perfect Venue, Google Drive) Flexibility to work evenings, weekends, and variable hours The Ideal Candidate Takes pride in using seasonal and locally-sourced ingredients Thrives in a fast-paced environment with minimal supervision Brings creativity and adaptability to changing menus and client needs Values precision, presentation, and creating memorable experiences Embraces a professional, client-focused approach What We Offer Starting at $26 Part of the tipping pool (supplemental pay) Opportunity to transition to full-time salary position as we grow 401(k) for qualified candidates with company match Work with premium, locally sourced seasonal ingredients Creative freedom in menu development Be part of a woman-owned business that values excellence, hospitality, and community Grow with a company expanding services including weekly meal delivery and grab-and-go offerings Join Our Team If you're passionate about creating exceptional culinary experiences and want to be part of a team where every detail matters, we'd love to hear from you.

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.

Cook/Driver- Commissary Part Time Delivery Driver/Cook Location: St Peter Minnesota What makes this position special? Weekends 2:00pm-6:00pm, weekdays occasionally Daily Pay Available! We are seeking a person to deliver bulk meals to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to work on their feet for extended periods of time. Experience in cooking and kitchen tasks is required for this position. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Ability to advance in the company Health benefits Sick pay Responsibilities: Meal preparation Food preparation and proper storage Assist maintaining all health code regulations in kitchen Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Requirements: Valid Drivers license Positive attitude and excellent customer service skills Ability to work on feet for extended periods of time Ability to follow recipes Understanding of basic cooking techniques Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans. PIe71a6e7d0fb0-1426