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

FEED

Excellent communication skills (written and verbal).Strong technology skills including usage of email, student information system, and learningmanagement system. Position PurposeThe Rescue Kitchen Executive Chef & Logistics Director is responsible for the management andoperations of the 740 Rescue Kitchen.

YEAR

Executive Chef & Logistics CoordinatorSalary: $55,000.00 per yearI. Position PurposeThe Rescue Kitchen Executive Chef & Logistics Director is responsible for the management andoperations of the 740 Rescue Kitchen. This person will supervise the Sous Chef, the OperationsCoordinator, and any students and volunteers that are participating in the Rescue Kitchen's activities.This person will oversee the flow of food from donation, to preparation, to packaging, and to delivery.II. Core ResponsibilitiesLead the day-to-day operations of the kitchen and ensure meals are prepared safely and on time.Coordinate with vendors, farmers, and food donors to manage incoming supplies.Oversee deliveries and routes, making sure food gets where it needs to go efficiently.Supervise and work alongside the Sous Chef to plan menus based on rescued ingredients andcommunity needs.Train and supervise kitchen staff, interns, and volunteers in safe food handling and qualitystandards.Uphold compliance with ServSafe and other food safety regulations.Represent the Rescue Kitchen in the community, whether that's building partnerships, talking todonors, or helping at events.Step into the kitchen and behind the wheel when needed-this role is about leadership throughaction.Assist with campus events when needed.Other related duties as assigned.Hocking College - Executive Chef & Logistics DirectorIII. Qualifications - Education, Experience, and Skills.An associate's degree in a related field or 10 years of experience in food service and/or theculinary arts profession.Excellent communication skills (written and verbal).Strong technology skills including usage of email, student information system, and learningmanagement system.Organizational, record-keeping, and interpersonal skills.Knowledge of subject area.Knowledge of educational theory and application.Knowledge of learners and individual learning styles.Interest in and commitment to the learner-centered educational process.Educational technology skills.Confidentiality.Caring attitude toward students.Learning and self-motivation skills.Willingness to extend self to help students succeed.Knowledge of College resources available to students.Knowledge of organizational structure.Current knowledge of programs, objectives, and requirements.Openness to suggestions for improvement.Attention to detail.Flexibility in dealing with others.Ability to work as a team member.Ability to prioritize work.Behaves in accordance with Hocking College and Academic Affairs mission, goals, andvalues.Positive attitude.Knowledge of safe working conditions.Reasonable accommodations may be requested and reviewed according to the Americans withDisabilities Act (ADA).

Hocking Technical College

Executive Chef & Logistics Coordinator

Academic Affairs

Detail Oriented

Educational Technology

Establish Priorities

Food Preparation

Funding

Information Technology & Information Systems

Interpersonal Skills

Leadership

Logistics

Organizational Skills

People Management

Presentation/Verbal Skills

Record Keeping

Regulations

Team Player

Time Management

Transportation Routing

Writing Skills

IRecruitee

The Food & Beverage Manager is responsible for leading all day-to-day food and beverage operations at the Granville Inn, ensuring exceptional guest experiences while maintaining strong financial performance, operational discipline, and team engagement. The Granville Inn is a historic property located in the heart of Granville, Ohio, proudly serving both our hotel guests and the wider Denison University community through our long-standing partnership.

<strong>FOOD & BEVERAGE MANAGER: THE GRANVILLE INN</strong><br/><br/><strong>Who We Are</strong><br/><br/>The Granville Inn is a historic property located in the heart of Granville, Ohio, proudly serving both our hotel guests and the wider Denison University community through our long-standing partnership. The Inn's food and beverage program reflects its heritage while embracing a modern approach to hospitality. The Food & Beverage leadership plays a critical role in bringing this vision to life each day.<br/><br/><strong>The Role</strong><br/><br/>The Food & Beverage Manager is responsible for leading all day-to-day food and beverage operations at the Granville Inn, ensuring exceptional guest experiences while maintaining strong financial performance, operational discipline, and team engagement.<br/><br/>This is a hands-on leadership role that requires active floor presence, clear communication, and the ability to coach and develop teams in real time. The Food & Beverage Manager partners closely with the General Manager, Director of F&B, Executive Chef, and broader leadership team to uphold service standards, support campus and community events, and continuously strengthen the Inn's hospitality culture.<br/><br/><strong>Operations</strong><br/><ul><li>Lead daily food and beverage operations across all outlets, ensuring service, quality, and consistency standards are met</li><li>Monitor sales, labor, and departmental performance</li><li>Support profitability through effective scheduling, labor management, and cost control</li><li>Ensure compliance with company policies, health and sanitation standards, and all local liquor laws</li><li>Maintain departmental SOPs and ensure consistent training and adherence across the team</li><li>Prepare and submit required reports accurately and on time</li><li>Collaborate on menus and programming</li><li>Maintain product consistency through ongoing inspections of food quality, portions, and presentation</li></ul><br/><strong>Service & Guest Experience</strong><br/><ul><li>Maintain a strong floor presence during service periods</li><li>Deliver a consistently warm, professional, and memorable guest experience</li><li>Communicate daily with staff regarding menus, specials, service focuses, and guest expectations</li><li>Oversee cleanliness, organization, and presentation of all front-of-house spaces</li><li>Enforce uniform, grooming, and professional appearance standards</li><li>Anticipate guest needs and resolve service issues with professionalism and care</li><li>Build repeat business through genuine guest engagement and relationship-building</li><li>Support and oversee special events and banquets to ensure seamless execution</li></ul><br/><strong>Leadership, Culture & Team Development</strong><br/><ul><li>Recruit, train, develop, and retain a high-performing front-of-house team</li><li>Set clear expectations and foster a culture of accountability, teamwork, and hospitality</li><li>Provide ongoing coaching, feedback, and performance development</li><li>Conduct performance reviews and support growth opportunities for supervisors and team members</li><li>Collaborate effectively with culinary leadership to ensure aligned service and operational execution</li><li>Promote employee engagement, recognition, and a positive work environment</li></ul><br/><strong>Collaboration & Partnerships</strong><br/><ul><li>Work closely with the General Manager, Director of Food & Beverage, Executive Chef, Sales, and Banquets teams</li><li>Support Denison University partnerships, campus events, and community programming</li><li>Participate in leadership meetings and contribute to property-wide planning and initiatives</li></ul><br/><strong>Qualifications & Experience</strong><br/><ul><li>Bachelor's degree preferred; equivalent experience considered</li><li>Minimum of three years of food and beverage or restaurant management experience, preferably in a hotel or upscale dining environment</li><li>Working knowledge of food and beverage operations, health department regulations, and liquor laws</li><li>Proven ability to lead, coach, and develop teams</li><li>Strong communication, organizational, and problem-solving skills</li><li>High attention to detail with a focus on quality and consistency</li><li>Computer proficiency required; experience with hotel systems preferred</li><li>Flexible availability, including nights, weekends, and holidays</li></ul><br/><strong>Physical Requirements</strong><br/><ul><li>Ability to stand and walk for extended periods</li><li>Ability to lift and move items up to 50 pounds</li><li>Ability to navigate all areas of the hotel and food & beverage outlets</li></ul>

Charlestowne Hotels

Food and Beverage Manager

Community Programs

Community Support

Computer Skills

Corporate Policies

Financial Operations

Food and Beverage Industry

Health Department

Lift/Move 50 Pounds

Performance Reviews

Physical Demands

Problem Solving Skills

Profit & Loss

Restaurant

Sales

Standard Operating Procedures (SOP)

Team Building

As a Food and Beverage Line Cook, you will be responsible for setting up and stocking stations, preparing ingredients, cooking dishes to order and maintaining a clean and organized kitchen environment. This position will help drive repeat business by ensuring a high level of consistency in dishes and demonstrating impeccable food presentation to surpass guest expectations.

<strong>JOB SUMMARY</strong><br/><br/>As a Food and Beverage Line Cook, you will be responsible for setting up and stocking stations, preparing ingredients, cooking dishes to order and maintaining a clean and organized kitchen environment. This position will help drive repeat business by ensuring a high level of consistency in dishes and demonstrating impeccable food presentation to surpass guest expectations.<br/><br/>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.<br/><br/><strong>PRIMARY RESPONSIBILITIES</strong><br/><ul><li>Complete foodprep and portioning prior to service.</li><li>Weigh and measure ingredients for cooking.</li><li>Ensure set up stations and collect all necessary mis en place to prepare dishes for service.</li><li>Maintaining and restocking sufficient levels of food on the line.</li><li>Cook and prepare a variety of foods including meat, seafood, poultry, vegetable, cold food items, etc. in accordance with Chef's standards.</li><li>Ensure the correct temperature of food to make it attractive and tasty.</li><li>Taste all food items for quality purpose before serving.</li><li>Prepare sauces and garnishes for allocated station.</li><li>Cover, date and correctly store all food items as per safe food-handling procedures.</li><li>Return dirty food preparation utensils to the appropriate areas.</li><li>Inform chef in advance of likely shortages.</li><li>Inspect and accept the delivery of food and supplies.</li><li>Make sure all products are stored appropriately.</li><li>Use and maintain all kinds of tools, appliances, and equipment in accordance with manufactures instructions.</li><li>Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager</li><li>Cleans kitchen before and after shift.</li><li>Close the kitchen correctly and follow the closing checklist for kitchen stations</li><li>Maintain an organized, tidy, clean and sanitized work area at all times, including refrigerators and storerooms.</li><li>Constantly use safe and hygienic food handling practices.</li><li>Perform record keeping and reports generation duties</li><li>Maintain outstanding working relationships with staff, guests and supervisors</li><li>Assist staff with other duties as assigned by kitchen manager</li><li>Perform all reasonable job duties as requested by Supervisors/Managers</li></ul><br/><strong>JOB REQUIREMENTS</strong><br/><br/>EDUCATION AND EXPERIENCE<br/><ul><li>High School graduate or equivalent vocational training.</li><li>At least 1 year of related experience required.</li><li>Proper food safety training and certification as described by law or the ability to obtain.</li></ul><br/>KNOWLEDGE, SKILLS, AND ABILITIES<br/><br/>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.<br/><ul><li>Excellent knowledge of food safety, sanitation and handling practices.</li><li>Strong written and verbal communication skills.</li><li>Positive upbeat attitude / personality.</li><li>Punctuality and regular and reliable attendance.</li><li>High level of professionalism.</li><li>Interpersonal skills and the ability to work well with co-workers and the public.</li><li>Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum of supervision.</li></ul><br/>PHYSICAL DEMANDS AND WORK ENVIRONMENT<br/><br/>The physical demands and work environment 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.<br/><ul><li>Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 50 lbs.</li><li>Occasionally lifting, moving, or carrying objects up to 60 lbs.</li><li>Regularly requiring motor coordination in combination with finger dexterity to grasp, handle, feel, reach, extending arms overhead, etc.</li><li>Frequently required to bend, stoop, etc.</li><li>Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.</li></ul><br/>This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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Chef de Cuisine - Denison University Aramark

Executive Chef & Logistics Coordinator Hocking Technical College

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Line Cook Charlestowne Hotels

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