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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 supporting the Chef de Cuisine in managing all aspects of culinary operations for 1933 Restaurant and Tavern at The Hotel Hershey. Responsibilities include supporting other culinary operations as needed or assigned. 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 Duties (Items marked with an asterisk are essential functions of this position): Establish positive professional relationships that support excellence in culinary execution. Lead, supervise, motivate, guide, train, counsel and discipline (when needed) culinary team members on a continuous basis. Contribute to menu development, including all support materials for training and consistent execution. Maintain high standards of food quality and presentation through continuous monitoring and inspection. Resolve guest and employee concerns. Manage inventory of food and non-food supplies in partnership with the restaurant team, the storeroom, and vendors as needed. Demonstrate, inspect, evaluate and correct food safety, sanitation, and work safety standards. Demonstrate, monitor, and reinforce compliance with company, property, and department policies and procedures. Perform other duties as assigned. Qualifications: Minimum of 3 years of related Food & Beverage experience. 18 years of age or older. Associate's degree. Relevant work experience can be substituted for education - 2 years Knowledge, Skills, and Abilities: Strong technical knowledge and capability in applying classical cooking fundamentals. Excellent communication skills. Understanding of and ability to manage food and labor cost. Pre-Employment - ServSafe Manager certification is required Job Demands: 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 supporting the Chef de Cuisine in managing all aspects of culinary operations for 1933 Restaurant and Tavern at The Hotel Hershey. Responsibilities include supporting other culinary operations as needed or assigned. 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 Duties (Items marked with an asterisk are essential functions of this position): Establish positive professional relationships that support excellence in culinary execution. Lead, supervise, motivate, guide, train, counsel and discipline (when needed) culinary team members on a continuous basis. Contribute to menu development, including all support materials for training and consistent execution. Maintain high standards of food quality and presentation through continuous monitoring and inspection. Resolve guest and employee concerns. Manage inventory of food and non-food supplies in partnership with the restaurant team, the storeroom, and vendors as needed. Demonstrate, inspect, evaluate and correct food safety, sanitation, and work safety standards. Demonstrate, monitor, and reinforce compliance with company, property, and department policies and procedures. Perform other duties as assigned. Qualifications: Minimum of 3 years of related Food & Beverage experience. 18 years of age or older. Associate's degree. Relevant work experience can be substituted for education - 2 years Knowledge, Skills, and Abilities: Strong technical knowledge and capability in applying classical cooking fundamentals. Excellent communication skills. Understanding of and ability to manage food and labor cost. Pre-Employment - ServSafe Manager certification is required Job Demands: 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 supporting the Chef de Cuisine in managing all aspects of culinary operations for 1933 Restaurant and Tavern at The Hotel Hershey. Responsibilities include supporting other culinary operations as needed or assigned. 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 Duties (Items marked with an asterisk are essential functions of this position): Establish positive professional relationships that support excellence in culinary execution. Lead, supervise, motivate, guide, train, counsel and discipline (when needed) culinary team members on a continuous basis. Contribute to menu development, including all support materials for training and consistent execution. Maintain high standards of food quality and presentation through continuous monitoring and inspection. Resolve guest and employee concerns. Manage inventory of food and non-food supplies in partnership with the restaurant team, the storeroom, and vendors as needed. Demonstrate, inspect, evaluate and correct food safety, sanitation, and work safety standards. Demonstrate, monitor, and reinforce compliance with company, property, and department policies and procedures. Perform other duties as assigned. Qualifications: Minimum of 3 years of related Food & Beverage experience. 18 years of age or older. Associate's degree. Relevant work experience can be substituted for education - 2 years Knowledge, Skills, and Abilities: Strong technical knowledge and capability in applying classical cooking fundamentals. Excellent communication skills. Understanding of and ability to manage food and labor cost. Pre-Employment - ServSafe Manager certification is required Job Demands: 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 supporting the Chef de Cuisine in managing all aspects of culinary operations for 1933 Restaurant and Tavern at The Hotel Hershey. Responsibilities include supporting other culinary operations as needed or assigned. 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 Duties (Items marked with an asterisk are essential functions of this position): Establish positive professional relationships that support excellence in culinary execution. Lead, supervise, motivate, guide, train, counsel and discipline (when needed) culinary team members on a continuous basis. Contribute to menu development, including all support materials for training and consistent execution. Maintain high standards of food quality and presentation through continuous monitoring and inspection. Resolve guest and employee concerns. Manage inventory of food and non-food supplies in partnership with the restaurant team, the storeroom, and vendors as needed. Demonstrate, inspect, evaluate and correct food safety, sanitation, and work safety standards. Demonstrate, monitor, and reinforce compliance with company, property, and department policies and procedures. Perform other duties as assigned. Qualifications: Minimum of 3 years of related Food & Beverage experience. 18 years of age or older. Associate's degree. Relevant work experience can be substituted for education - 2 years Knowledge, Skills, and Abilities: Strong technical knowledge and capability in applying classical cooking fundamentals. Excellent communication skills. Understanding of and ability to manage food and labor cost. Pre-Employment - ServSafe Manager certification is required Job Demands: 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 Hersheypark Entertainment Complex, an award-winning property featuring Hersheypark amusement park, GIANT Center arena, Hersheypark Stadium, ZooAmerica North American Wildlife Park, and Hershey Theatre. Thrilling roller coasters, action-packed Hershey Bears hockey games, thrilling live entertainment, and one-of-a-kind events are a day in the life of our team members. This position is responsible for assisting in the oversight of food production and presentation of designated areas determined by the Executive Sous Chef or their designee with a strong focus on the events that are executed throughout locations on the Hersheypark Entertainment Complex, including Hersheypark, Hersheypark Stadium, Hersheypark Arena, GIANT Center, and the Hershey Theatre. The position serves as a link between the culinary supervisors, cooks, and the Executive Sous Chef and/or Executive Chef to ensure all communication, standards, policies, and expectations are communicated to the culinary team and executed flawlessly. 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 Duties (Duties marked with an asterisk are essential functions of this job): Assist with training and development of culinary team through leading, motivating, delegating, counseling, and disciplining culinary team members. Maintain a high standard of food quality and presentation for all locations and production areas. Anticipate and resolve guest and employee needs. Order, requisition, and maintain inventory control of food products as needed. Assist with menu development, creation, and utilization of standardized recipes as well as nutrition analysis for all designated locations. Ensure proper use of kitchen equipment by maintaining kitchen safety and sanitation standards from the Department of Agriculture. Monitor and keep equipment in good working order by submitting regular service and repair requests. Attend designated department and company meetings. Perform other duties as assigned by Executive Sous Chef and Executive Chef. Qualifications: Minimum of 3 years of related Food & Beverage experience. Minimum of 1 year supervisory experience. 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts Pre-Employment - ServSafe Certification and ServSafe Allergen Certificate preferred. Current ACF Certification preferred (Certified Culinarian or above) Post-Employment - Must obtain RAMP Certification. Knowledge, Skills, and Abilities: Strong knowledge and experience in upscale casual or club dining restaurants and concession operations. Previous experience in Stadium, Arena, and Theme Park Food and Beverage operations preferred. Ability to convey information, work with strict guidelines, multitask, and react quickly and effectively to challenges. Ability to lead a team of employees utilizing proven organizational and communication skills. Skilled in the use of Microsoft Office applications, including Excel and Word. Must embody Hershey Entertainment and Resorts core values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others). Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Lifting Occasional ( Reaching Overhead Occasional ( Hand/Eye Coordination Frequent (34-66%) Stooping Occasional ( Bending Occasional ( Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) 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 extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to extreme cold. Temperatures typically below 32 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to both environmental conditions. Activities occur inside and outside. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Schedule will vary according to operating needs, but will include days, evenings, 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 and 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 Hersheypark Entertainment Complex, an award-winning property featuring Hersheypark amusement park, GIANT Center arena, Hersheypark Stadium, ZooAmerica North American Wildlife Park, and Hershey Theatre. Thrilling roller coasters, action-packed Hershey Bears hockey games, thrilling live entertainment, and one-of-a-kind events are a day in the life of our team members. This position is responsible for assisting in the oversight of food production and presentation of designated areas determined by the Executive Sous Chef or their designee with a strong focus on the events that are executed throughout locations on the Hersheypark Entertainment Complex, including Hersheypark, Hersheypark Stadium, Hersheypark Arena, GIANT Center, and the Hershey Theatre. The position serves as a link between the culinary supervisors, cooks, and the Executive Sous Chef and/or Executive Chef to ensure all communication, standards, policies, and expectations are communicated to the culinary team and executed flawlessly. 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 Duties (Duties marked with an asterisk are essential functions of this job): Assist with training and development of culinary team through leading, motivating, delegating, counseling, and disciplining culinary team members. Maintain a high standard of food quality and presentation for all locations and production areas. Anticipate and resolve guest and employee needs. Order, requisition, and maintain inventory control of food products as needed. Assist with menu development, creation, and utilization of standardized recipes as well as nutrition analysis for all designated locations. Ensure proper use of kitchen equipment by maintaining kitchen safety and sanitation standards from the Department of Agriculture. Monitor and keep equipment in good working order by submitting regular service and repair requests. Attend designated department and company meetings. Perform other duties as assigned by Executive Sous Chef and Executive Chef. Qualifications: Minimum of 3 years of related Food & Beverage experience. Minimum of 1 year supervisory experience. 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts Pre-Employment - ServSafe Certification and ServSafe Allergen Certificate preferred. Current ACF Certification preferred (Certified Culinarian or above) Post-Employment - Must obtain RAMP Certification. Knowledge, Skills, and Abilities: Strong knowledge and experience in upscale casual or club dining restaurants and concession operations. Previous experience in Stadium, Arena, and Theme Park Food and Beverage operations preferred. Ability to convey information, work with strict guidelines, multitask, and react quickly and effectively to challenges. Ability to lead a team of employees utilizing proven organizational and communication skills. Skilled in the use of Microsoft Office applications, including Excel and Word. Must embody Hershey Entertainment and Resorts core values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others). Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Lifting Occasional ( Reaching Overhead Occasional ( Hand/Eye Coordination Frequent (34-66%) Stooping Occasional ( Bending Occasional ( Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) 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 extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to extreme cold. Temperatures typically below 32 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to both environmental conditions. Activities occur inside and outside. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Schedule will vary according to operating needs, but will include days, evenings, 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 and 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 Hersheypark Entertainment Complex, an award-winning property featuring Hersheypark amusement park, GIANT Center arena, Hersheypark Stadium, ZooAmerica North American Wildlife Park, and Hershey Theatre. Thrilling roller coasters, action-packed Hershey Bears hockey games, thrilling live entertainment, and one-of-a-kind events are a day in the life of our team members. This position is responsible for assisting in the oversight of food production and presentation of designated areas determined by the Executive Sous Chef or their designee with a strong focus on the events that are executed throughout locations on the Hersheypark Entertainment Complex, including Hersheypark, Hersheypark Stadium, Hersheypark Arena, GIANT Center, and the Hershey Theatre. The position serves as a link between the culinary supervisors, cooks, and the Executive Sous Chef and/or Executive Chef to ensure all communication, standards, policies, and expectations are communicated to the culinary team and executed flawlessly. 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 Duties (Duties marked with an asterisk are essential functions of this job): Assist with training and development of culinary team through leading, motivating, delegating, counseling, and disciplining culinary team members. Maintain a high standard of food quality and presentation for all locations and production areas. Anticipate and resolve guest and employee needs. Order, requisition, and maintain inventory control of food products as needed. Assist with menu development, creation, and utilization of standardized recipes as well as nutrition analysis for all designated locations. Ensure proper use of kitchen equipment by maintaining kitchen safety and sanitation standards from the Department of Agriculture. Monitor and keep equipment in good working order by submitting regular service and repair requests. Attend designated department and company meetings. Perform other duties as assigned by Executive Sous Chef and Executive Chef. Qualifications: Minimum of 3 years of related Food & Beverage experience. Minimum of 1 year supervisory experience. 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts Pre-Employment - ServSafe Certification and ServSafe Allergen Certificate preferred. Current ACF Certification preferred (Certified Culinarian or above) Post-Employment - Must obtain RAMP Certification. Knowledge, Skills, and Abilities: Strong knowledge and experience in upscale casual or club dining restaurants and concession operations. Previous experience in Stadium, Arena, and Theme Park Food and Beverage operations preferred. Ability to convey information, work with strict guidelines, multitask, and react quickly and effectively to challenges. Ability to lead a team of employees utilizing proven organizational and communication skills. Skilled in the use of Microsoft Office applications, including Excel and Word. Must embody Hershey Entertainment and Resorts core values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others). Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Lifting Occasional ( Reaching Overhead Occasional ( Hand/Eye Coordination Frequent (34-66%) Stooping Occasional ( Bending Occasional ( Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) 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 extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to extreme cold. Temperatures typically below 32 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to both environmental conditions. Activities occur inside and outside. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Schedule will vary according to operating needs, but will include days, evenings, 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 and 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 Hersheypark Entertainment Complex, an award-winning property featuring Hersheypark amusement park, GIANT Center arena, Hersheypark Stadium, ZooAmerica North American Wildlife Park, and Hershey Theatre. Thrilling roller coasters, action-packed Hershey Bears hockey games, thrilling live entertainment, and one-of-a-kind events are a day in the life of our team members. This position is responsible for assisting in the oversight of food production and presentation of designated areas determined by the Executive Sous Chef or their designee with a strong focus on the events that are executed throughout locations on the Hersheypark Entertainment Complex, including Hersheypark, Hersheypark Stadium, Hersheypark Arena, GIANT Center, and the Hershey Theatre. The position serves as a link between the culinary supervisors, cooks, and the Executive Sous Chef and/or Executive Chef to ensure all communication, standards, policies, and expectations are communicated to the culinary team and executed flawlessly. 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 Duties (Duties marked with an asterisk are essential functions of this job): Assist with training and development of culinary team through leading, motivating, delegating, counseling, and disciplining culinary team members. Maintain a high standard of food quality and presentation for all locations and production areas. Anticipate and resolve guest and employee needs. Order, requisition, and maintain inventory control of food products as needed. Assist with menu development, creation, and utilization of standardized recipes as well as nutrition analysis for all designated locations. Ensure proper use of kitchen equipment by maintaining kitchen safety and sanitation standards from the Department of Agriculture. Monitor and keep equipment in good working order by submitting regular service and repair requests. Attend designated department and company meetings. Perform other duties as assigned by Executive Sous Chef and Executive Chef. Qualifications: Minimum of 3 years of related Food & Beverage experience. Minimum of 1 year supervisory experience. 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts Pre-Employment - ServSafe Certification and ServSafe Allergen Certificate preferred. Current ACF Certification preferred (Certified Culinarian or above) Post-Employment - Must obtain RAMP Certification. Knowledge, Skills, and Abilities: Strong knowledge and experience in upscale casual or club dining restaurants and concession operations. Previous experience in Stadium, Arena, and Theme Park Food and Beverage operations preferred. Ability to convey information, work with strict guidelines, multitask, and react quickly and effectively to challenges. Ability to lead a team of employees utilizing proven organizational and communication skills. Skilled in the use of Microsoft Office applications, including Excel and Word. Must embody Hershey Entertainment and Resorts core values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others). Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Lifting Occasional ( Reaching Overhead Occasional ( Hand/Eye Coordination Frequent (34-66%) Stooping Occasional ( Bending Occasional ( Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) 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 extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to extreme cold. Temperatures typically below 32 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to both environmental conditions. Activities occur inside and outside. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Schedule will vary according to operating needs, but will include days, evenings, 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 and 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.

Cook Cook Location: Buffalo, Mn What Makes This Location Special- Great low stress Kitchen, serving 20 to 50 people a day. Interchanging weekends and flexible schedule. And NO late nights! Daily Pay Available! We are seeking a cook 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. Why Join New Horizon Foods? When you join our team, you're not just cooking-you're caring. You'll be part of a supportive, mission-driven company that values teamwork, integrity, and a passion for service. We take pride in serving communities across the country, and we're looking for cooks who care as much as we do. 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: Flexible hours NO Late Nights! Ability to advance in the company Health benefits for Full Time employees PTO for Full Time employees 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: 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 No experience required Equal Opportunity Employer, including disabled and veterans. PI61feab129f48-5046

Cook Cook Location: Waconia What Makes This Location Special: NO LATE NIGHTS We are seeking a cook 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: Flexible hours NO Late Nights! Ability to advance in the company Health benefits for Full Time employees PTO for Full Time employees 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: 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 No experience required Compensation details: 18-20 PI2bcc8d678c82-7396

Description: The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not limited to: Maintain the highest standards of food preparation and recipe execution Show off your passion and knowledge about pairing great food and great beer together Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen Lead and build a collaborative culinary team by directing professional development with active coaching Self-discipline, initiative and leadership ability Motivate employees to work as a team to ensure that food and service meet appropriate standards Strong communication skills with a passion for team building Motivate the team and recognize their success Be our go to person for effective kitchen operations Continue your professional growth by attending events and seminars to learn industry best practices. Professional work ethic; being present for work, on time and for every scheduled shift Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Requirements: 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality Team-oriented personality with interest and experience in beer cuisine Ability to drive hospitality and inspire others to do so Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion Compensation details: 0 Yearly Salary PIaf9fa8347f6b-8069

Sous Chef Salisbury Country Club - Midlothian, VA Full-Time Weekends, Evenings, and Holidays as Needed Join Our Culinary Team at Salisbury Country Club Salisbury Country Club is seeking a talented and motivated Sous Chef to join our culinary leadership team. We are looking for a chef with private club or resort experience who understands how to deliver consistent, high-quality food in a hospitality-driven environment. This position is ideal for a chef who leads by example, works in a clean, organized manner, communicates well with the team, and can help execute both à la carte dining and banquet events at a high level. The strongest peer postings for this level of role consistently emphasize daily leadership, standards, staff development, and multi-format execution rather than pure creativity. Responsibilities Assist the Executive Chef with daily kitchen operations across club dining, banquets, and special events Lead and support cooks during prep and service while maintaining quality, consistency, and timing Help manage production flow, prep lists, station organization, and daily readiness for service Train, coach, and develop line cooks and junior culinary team members Maintain high standards for food presentation, flavor, portioning, and sanitation Assist with ordering, inventory, receiving, and proper product storage Help monitor cleanliness, organization, and safe food handling throughout the kitchen Support banquet execution, member events, holiday programming, and other club functions Work stations as needed and assist with expediting during busy service periods Contribute to menu execution, daily features, and ongoing improvement of kitchen systems Qualifications Previous experience as a Sous Chef, Junior Sous Chef, or strong Lead Cook in a private club, resort, hotel, or upscale dining environment Experience with both banquet production and à la carte service Strong leadership skills with the ability to train and motivate a team Solid understanding of food safety, sanitation, and organized kitchen systems Ability to manage multiple priorities in a fast-paced hospitality environment Strong communication skills and professional presence Willingness to work a flexible schedule, including weekends, evenings, and holidays A culinary degree is a plus, but strong, relevant experience is equally valued What We Offer Competitive salary Employee meals Professional, team-oriented kitchen culture Opportunities for growth within club operations Benefits available for eligible full-time team members Work Location In person - Midlothian, VA Apply Today If you have club or resort experience, strong culinary standards, and the leadership skills to help drive a high-performing private club kitchen, we'd love to hear from you. PI5f3616ffd9f3-8100

Description: Line Cook - Full Time Grand Villa of Sarasota is seeking a dedicated and skilled full-time Line Cook to join our dynamic team at our assisted living community. This role offers an excellent opportunity to contribute to a caring environment by preparing nutritious and appealing meals for our residents, ensuring their comfort and satisfaction. Key Responsibilities: - Prepare and cook meals according to established recipes and dietary guidelines - Ensure all food is prepared in a timely manner to meet service schedules - Maintain cleanliness and organization of the kitchen and cooking areas - Follow food safety and sanitation standards at all times - Assist with inventory management and proper storage of ingredients - Collaborate with kitchen staff and management to ensure quality and efficiency - Adapt to special dietary needs and preferences of residents Skills and Qualifications: - Proven experience as a line cook or similar role in a professional kitchen - Knowledge of food safety and sanitation standards - Ability to work efficiently in a fast-paced environment - Strong attention to detail and organizational skills - Excellent communication and teamwork abilities - Flexibility to work various shifts, including weekends and holidays - Culinary certification or relevant training is a plus At Grand Villa of Sarasota, we foster a warm, supportive community where our staff can grow and thrive. Join us in making a meaningful difference in the lives of our residents through quality food service and compassionate care. This position requires a background screening as mandated by Florida law. For more information on background screening requirements, please visit Requirements: PIa084da1449dc-8544

Job Purpose The Sushi Chef prepares and presents sushi rolls, nigiri, sashimi, and specialty dishes with precision, creativity, and attention to detail. This role ensures every dish meets Trapper's Sushi standards for quality, freshness, presentation, and consistency while maintaining a clean, safe, and guest-focused work environment. Duties & Responsibilities Prepare sushi rolls, nigiri, sashimi, and specialty dishes according to company standards and recipes. Ensure all ingredients are properly stored, labeled, and rotated following FIFO (First In, First Out) procedures. Maintain a clean and organized workstation and uphold all sanitation and food safety requirements. Provide exceptional guest interactions at the sushi bar, answering questions and creating a memorable experience. Collaborate with kitchen and front-of-house teams to maintain smooth service flow and accurate order execution. Monitor inventory, restock supplies, and assist with prep work as needed. Uphold Trapper's Sushi's TRAPCHK core values: Teamwork, Respect, Accountability, Passion, Honesty, and Kindness. Support training of new sushi staff members and contribute to team morale through leadership by example. Perks & Benefits Competitive pay ($19.75-$22.75/hr. DOE) Medical insurance - 80% employer paid after 60 days (with qualifying hours) 401(k) with company match (eligible after 1 year of service) Voluntary dental and vision coverage Employee Assistance Program (EAP) Paid sick leave (per WA state/local laws) Employee meal discounts Opportunities for advancement within a growing restaurant group Supportive, team-oriented culture Experience & Qualifications 1-3 years of professional sushi preparation experience preferred. Strong knife skills and in-depth knowledge of sushi preparation techniques. Ability to work efficiently in a fast-paced, high-volume environment. Excellent attention to detail and consistency. Positive attitude, strong teamwork, and communication skills. Washington State Food Handler's Permit required prior to hire. Must be available to work evenings, weekends, and holidays as business needs require. Physical Demands & Work Environment Regularly required to stand for extended periods in a busy kitchen or sushi bar. Use hands and arms for repetitive chopping, rolling, and plating motions. Occasionally lift or carry up to 30 pounds (ingredients, containers, etc.). Exposure to varying temperatures, food allergens, sharp tools, and moderate noise levels. Compliance & Equal Opportunity This position is classified as non-exempt under the Fair Labor Standards Act (FLSA), meaning employees are eligible for overtime pay for hours worked over 40 in a workweek (or applicable state law).Trapper's Sushi provides equal employment opportunities (EEO) to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other status protected by law. Compensation details: 19.75-22.75 Hourly Wage PIf26ac4b32d73-1583

Sous Chef Salisbury Country Club - Midlothian, VA Full-Time Weekends, Evenings, and Holidays as Needed Join Our Culinary Team at Salisbury Country Club Salisbury Country Club is seeking a talented and motivated Sous Chef to join our culinary leadership team. We are looking for a chef with private club or resort experience who understands how to deliver consistent, high-quality food in a hospitality-driven environment. This position is ideal for a chef who leads by example, works in a clean, organized manner, communicates well with the team, and can help execute both à la carte dining and banquet events at a high level. The strongest peer postings for this level of role consistently emphasize daily leadership, standards, staff development, and multi-format execution rather than pure creativity. Responsibilities Assist the Executive Chef with daily kitchen operations across club dining, banquets, and special events Lead and support cooks during prep and service while maintaining quality, consistency, and timing Help manage production flow, prep lists, station organization, and daily readiness for service Train, coach, and develop line cooks and junior culinary team members Maintain high standards for food presentation, flavor, portioning, and sanitation Assist with ordering, inventory, receiving, and proper product storage Help monitor cleanliness, organization, and safe food handling throughout the kitchen Support banquet execution, member events, holiday programming, and other club functions Work stations as needed and assist with expediting during busy service periods Contribute to menu execution, daily features, and ongoing improvement of kitchen systems Qualifications Previous experience as a Sous Chef, Junior Sous Chef, or strong Lead Cook in a private club, resort, hotel, or upscale dining environment Experience with both banquet production and à la carte service Strong leadership skills with the ability to train and motivate a team Solid understanding of food safety, sanitation, and organized kitchen systems Ability to manage multiple priorities in a fast-paced hospitality environment Strong communication skills and professional presence Willingness to work a flexible schedule, including weekends, evenings, and holidays A culinary degree is a plus, but strong, relevant experience is equally valued What We Offer Competitive salary Employee meals Professional, team-oriented kitchen culture Opportunities for growth within club operations Benefits available for eligible full-time team members Work Location In person - Midlothian, VA Apply Today If you have club or resort experience, strong culinary standards, and the leadership skills to help drive a high-performing private club kitchen, we'd love to hear from you. PI2b5569bd89ba-8100