UNKNOWN

ADAPTED_NOW

Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.

<div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Compensation Data</h2></div><div><p>COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.</p><p> </p><p>BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here <a href="https://careers.aramark.com/benefits-compensation" rel="nofollow noopener noreferrer" target="_self" title="">Aramark Careers - Benefits & Compensation</a></p><p> </p><p>There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.</p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Description</h2></div><div><p><strong><u>Position Description</u></strong><strong>:<u></u></strong></p><p>Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.</p><p><strong><u>Scope of Role</u></strong><strong>:</strong></p><p>Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.</p><p> </p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Responsibilities</h2></div><div><ul><li>Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.</li><li>Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.</li><li>Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.</li><li>Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.</li><li>Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.</li><li>Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.</li><li>In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.</li><li>Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.</li><li>Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.</li><li>Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.</li><li>Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.</li></ul><ul><li>Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.</li><li>Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.</li></ul><ul><li>Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.</li><li>Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.</li><li>Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.</li></ul><p> </p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Qualifications</h2></div><div><ul><li>Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.</li></ul><ul><li>Knowledge of food safety and sanitation, food products, and food service equipment.</li><li>Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.</li><li>4-7 years? executive-level culinary management experience required.</li><li>Minimum 2-3 years? culinary management experience in a multi-unit setting required.</li><li>ServSafe Certification.</li><li>Passion for food trends, flavors, innovation, and recipe development.</li></ul></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Education</h2></div><div></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">About Harvest Table Culinary Group</h2></div><div><p><strong>Our Mission</strong></p><p>Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.</p><p> </p></div></div></div>

<p>We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.</P>

<p><b>Innovation inspired by you</b><br>
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. </p>

<p>Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.</p>

<p><b>Beyond great service</b><br>
Another key part of what makes us different is something we call service excellence.</p>

<p>To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.</p>

<p>We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.<p>

<p><b>Our people make all the difference—we make sure of it</b><br>
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.</p>

<p>We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. </p>

<p>The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.</p>

Aramark

Chef de Cuisine - Denison University

Billing

Budget Management

Coaching

Communication Skills

Compensation Analysis

Cook Dishes

Cost Control

Culinary Operations

Customer Support/Service

Equal Employment Opportunity (EEO)

Equipment Maintenance/Repair

Food Flavor

Food Presentation

Food Quality

Food Safety

Food Services

Inventory Levels

Inventory Management

Loss Mitigation

Loss Prevention

Maintain Compliance

Menu Management

Needs Assessment

Operational Support

Operations Management

Performance Management

Quality Assurance Methodology

Quality Metrics

Recipe Development

Regulatory Requirements

Risk

Safety/Work Safety

Sanitation

ServSafe Certification

Training Program

Appcast Exclusive 1

OTHER

FEED

Kindred Spirits Restaurant at The Inn & Spa at Cedar Falls is building a team of passionate, talented, and creative culinary professionals (chefs)and cooks. Because our kitchen is small and our business depends on teamwork, we’re specifically looking for chefs who value versatility, cross-training, and reliability.

<strong>Benefits:</strong><br/><ul><li>Bonus based on performance</li><li>Employee discounts</li><li>Flexible schedule</li></ul><br/><strong>Position Overview</strong><br/>Kindred Spirits Restaurant at The Inn & Spa at Cedar Falls is building a team of passionate, talented, and creative culinary professionals (chefs)and cooks. We’re looking for individuals who care about food, guest experience, and being part of a collaborative work environment.<br/><br/>Join our culinary team in a full-time or part-time capacity for daytime and evening shifts. This is a great opportunity for someone who enjoys working in a welcoming, fast-paced environment that values quality, creativity, organization, and hospitality.<br/><br/>Our scratch, open kitchen allows guests to see and appreciate your craft—so professionalism, pride in your work, and a willingness to interact with guests are a must.<br/><br/>Because our kitchen is small and our business depends on teamwork, we’re specifically looking for chefs who value versatility, cross-training, and reliability. Team members may work breakfast, lunch, and/or dinner depending on business needs and scheduling.<br/><br/><strong>KEY RESPONSIBILITIES:<br/></strong>• Prepare and present food in an attractive, consistent, and timely manner.<br/>• Maintain a clean and organized workstation, following all health, safety, and sanitation standards.<br/>• Support service across breakfast, lunch, and dinner through cross-training and station flexibility.<br/>• Stock and organize food trucks, receive and put away incoming inventory, and ensure proper rotation of stock (FIFO method).<br/>• Properly store, label, and date all food items; ensure leftovers are handled and stored appropriately at the end of each shift.<br/>• Clean kitchen surfaces, equipment, and utensils after each shift to maintain a sanitary work environment.<br/>• Take out trash and recycling as needed throughout and at the end of each shift.<br/>• Communicate clearly and promptly with the Chef de Cuisine / BOH Manager regarding any issues, shortages, or concerns.<br/>• Support additional tasks as needed by management or ownership to meet business needs and maintain the guest experience.<br/><br/><strong>QUALIFICATIONS:</strong><br/>• Strong prep and organizational skills; able to prep recipe components accurately and on time.<br/>• Able to work independently or collaboratively in a fast-paced kitchen environment.<br/>• Capable of following recipes and preparation instructions consistently.<br/>• Physically able to lift, push, and pull up to 50 lbs and navigate stairs throughout the shift.<br/>• Basic knowledge of food handling and food safety practices.<br/>• Willingness to learn, take direction, and adapt to new procedures or menu items.<br/>• A genuine passion for food, quality, and the guest experience.<br/>• Flexible schedule, including availability on weekends and holidays.<br/><strong><br/></strong><br/><br/>

The Inn at Cedar Falls Inc

Cook/Chef

FIFO

Food Handling Practices

Lift/Move 50 Pounds

Organizational Skills

Recycling

Restaurant

Safety Standards

Small Business

Stock Rotation

Team Building

Team Lead/Manager

Team Player

Time Management

Be a Team Player \u2013 The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy. Depending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles.

<p>Cooks</p><p>You are the culinary artist who transforms the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity but you thrive in such an environment, while working safely and following the established protocols. You are a professional \u2013 knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean kitchen, and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness while learning new skills and developing your expertise. In the role of Cook you will:</p><ul><li>Be Great at What You Do \u2013 If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. As a Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If a Pantry/Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile \u2013 an important job.</li><li>Be a Team Player \u2013 The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.</li><li>Be an Everything Clean and Organized Fanatic \u2013 Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.</li><li>Be a Safety & Security Agent \u2013 following your hotel's established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.</li></ul><p>Job Requirements</p><p>Depending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles. Culinary training in a college setting preferred. Physical requirements include the ability to use various pieces of kitchen equipment efficiently and safely. This job must perform medium work \u2013 exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - the ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English.</p>

New Castle Hotels & Resorts

Cook

Budgeting

Detail Oriented

English Language

Housekeeping/Cleaning

Multitasking

Physical Demands

Policy Development

Procedure Development

Safety Process

Training/Teaching

PART_TIME

HOUR

Be a Team Player – The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy. Depending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles.

<p><strong>Cooks </strong></p><p>You are the culinary artist who transforms the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity but you thrive in such an environment, while working safely and following the established protocols. You are a professional – knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean kitchen, and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness while learning new skills and developing your expertise. In the role of <strong>Cook</strong> you will:</p><p><strong>• Be Great at What You Do</strong> – If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. As a Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If a Pantry/Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile – an important job.</p><p><strong>• Be a Team Player</strong> – The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.</p><p><strong>• Be an Everything Clean and Organized Fanatic</strong> – Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.</p><p><strong>• Be a Safety & Security Agent</strong> – following your hotel’s established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.</p><p> </p><p><strong>Job Requirements</strong></p><p>Depending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles. Culinary training in a college setting preferred. Physical requirements include the ability to use various pieces of kitchen equipment efficiently and safely. This job must perform medium work – exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - the ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English.</p>

Newark OH Hotel Management LLC

Chef Jobs in Avondale, OH

Chef Jobs in Avondale, OH

Resume Resources

Similar Job Searches

Get noticed by top employers!

Chef Jobs in Avondale, OH

Chef de Cuisine - Denison University Aramark

Cook/Chef The Inn at Cedar Falls Inc

Cook New Castle Hotels & Resorts

Cook Newark OH Hotel Management LLC

Resume Resources

Similar Job Searches