<h3>Job Description</h3>
Job Description Summary The Willow School offers a full food program of quality meals and snacks for children 12 months and older. All meals are prepared fresh daily from scratch and include fresh, whole and organic ingredients as much as possible. Highly processed, canned and/or frozen foods are minimally used. The menu is vegetarian and utilizes protein sources other than meat and poultry. The Willow Kitchen serves approximately 170 children and 40 staff each day. Willow Kitchen staffing includes the Chef, Assistant Chef and a Kitchen Assistant. Duties The Chef is responsible for the following duties: ·Creating healthy and well balanced menus that include breakfast, lunch and afternoon snack based on USDA guidelines. ·Menus should be created monthly and submitted to director for approval at least one week in advance of the end of the month. ·Once menus are approved they should be uploaded to the website and posted in appropriate areas in the school. ·Keeping track of children with allergies to ensure they have “safe” food. ·Making grocery and supply lists based on kitchen inventory to ensure waste is kept to a minimum. ·Place orders with suppliers for Friday delivery. ·Direct kitchen staff to ensure all tasks are met daily. ·Prepare meals and snacks daily at specified times. ·Clean up after meals as necessary. ·Keep kitchen in good order with safety and hygiene as the top priority. ·Complete training as required by state licensing regulations. Requirements The ideal candidate must have the following: 
<ul>
<li>Experience and skill as chef and cook.</li>
<li>Experience cooking for more than 100 people.</li>
<li>Knowledge of nutritional needs of children.</li>
<li>Experience with vegetarian and whole food cooking.</li>
</ul>
 Nice To Haves The ideal candidate would have the following: 
<ul>
<li>Educational credential in culinary arts and/or nutrition.</li>
<li>ServSafe certification or similar training.</li>
</ul>
 Benefits Employee Benefits We are pleased to offer the following benefits to all full-time employees for the 2025-26 school year. All benefits go into effect after 90-days of employment. Paid Time Off – The Willow School calendar follows the City Schools of Decatur calendar with regards to school closings and holidays. All breaks and holidays are paid (26 days for the 2025-26 school year). In addition, employees receive 5 paid days off for personal time and 5 days for paid sick time (a total of 10 days per year). If all paid days have been used and you need to be out of work, the deduction for unpaid time will be $156 per day. Paid time off must be used during the school calendar year (August-July) and does not carry over from year to year. Health Wellness Benefits – The school offers the following voluntary health and wellness benefits for all full-time salaried employees: ·Dental ·Vision ·Life Insurance ·Supplemental Cancer Insurance ·Short Term Disability Employees can choose coverage that meets their individual/family needs. The Willow School will reimburse employees for up to $150 per month for any combination of the above choices. Employees that choose not to utilize any of the offered insurance benefits will forfeit the $150 reimbursement benefit. Employee Assistance Program – Employees have access to mental health benefits and counseling at no cost. 401K Retirement Plan – The school offers this savings/investment option to employees at no cost. The 401K Plan is offered through the payroll platform of ADP and can be accessed through payroll app. Employee Children Scholarship – Employees whose child(ren) attend the school will receive a 50% tuition scholarship based on the school day rates of the enrolled class. Charges for registration fee, tuition deposit and aftercare will be waived.

Chef

<h3>Job Description</h3>
Job Description
Job Type: Full-time
Salary Range $63,000 - $65,000
Chef Responsibilities
Overall responsibility for the provision of a high-quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff.
Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing.
Chef Essential Functions:
1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals.
2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service.
3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents can enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience.
4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure the best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account.
6. HR - Staff hiring, training and supervision: ensure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews.
7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses.
8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation.
9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc.
Secondary Functions:
1. Participate in Family and Community events as directed.
2. Participate in the evening and weekend Manager on Duty (MOD) rotation.
3. Collaborate with the Life Enrichment Coordinator for special events and theme days
4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum
5. Maintain a clean, safe and well-organized desk and workspace.
6. Proper utilization of email and internet,
7. Complies with, and enforces, the NO GOSSIP policy,
8. Compliance with HIPAA for resident and employee health information.
9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled.
10. Comply with Life Safety policies and participate in periodic drills.
11. Participate in educational and training opportunities.
12. Report safety and health hazards to your supervisor or the Maintenance Supervisor
13. Report any observed concerns or changes in a resident to the Shift Supervisor
This is a salaried position.
COVID-19 considerations: Daily employee screening, temperature checks halfway through shift, limited visitors, mandatory weekly COVID testing for staff, social distance meals and activities (when allowed), increased sanitation practices, mandatory masks.
#INDGP

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
&nbsp; Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create menus according to season and customer research</li>
<li>Set up the kitchen with necessary tools and equipment</li>
<li>Prepare food and present it in an appealing manner</li>
<li>Supervise and delegate tasks to other team members</li>
<li>Maintain appropriate levels of inventory and restock when necessary</li>
<li>Follow all food safety regulations</li>
</ul>
 Qualifications:&nbsp;
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent time management skills</li>
<li>Strong leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
General Description:
The Chef provides leadership, training, and hands-on management of the kitchen staff. The candidate must be proficient in various cooking techniques, know about Food and Labor cost management, and provide quality and consistent products to the guests.
Essential Functions:
<ul>
<li>Manage all aspects of daily operations within their control</li>
<li>Ensures that the standards of quality and service are maintained at the brand level</li>
<li>Maintain the Quality and consistency of all food preparation and presentation.</li>
<li>Maintain cost controls through proper scheduling, ordering, and waste management</li>
<li>Maintain and enforce all state and local health regulations</li>
<li>Instill and demonstrate proper cooking techniques for students and staff</li>
<li>Ensure a safe environment for staff and students to work and develop</li>
<li>Development of menu ideas, including seasonal changes and specials</li>
<li>Provide continued development to students and staff through mentoring, coaching, and positive reinforcement.</li>
<li>Ability to multitask in an ever-changing environment</li>
<li>Show patience and compassion towards students, staff, and guests</li>
<li>Perform other tasks reasonably aligned with the assigned job functions.</li>
</ul>
Minimum Qualifications:
Associate Degree in Culinary Arts AND five (5) years of experience as a chef in a restaurant, hotel/casino, or catering. Experience working with diverse learners, basic computer skills, including use of Microsoft Office, Eatec (ordering), and ADP (payroll) (preferred). 
Experience and Education Substitutions:
<ul>
<li>None</li>
</ul>
Licensing and Certification:
<ul>
<li>Valid driver's license</li>
<li>SNHD Food Manager Card</li>
<li>Must be able to show proof of insurability on vehicles</li>
<li>ServSafe Food Handler Certification (preferred)</li>
</ul>
Note: An associate’s degree is required from an accredited educational institution to meet minimum qualifications.

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create menus according to season and customer research</li>
<li>Set up the kitchen with necessary tools and equipment</li>
<li>Prepare food and present it in an appealing manner</li>
<li>Supervise and delegate tasks to other team members</li>
<li>Maintain appropriate levels of inventory and restock when necessary</li>
<li>Follow all food safety regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent time management skills</li>
<li>Strong leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
Baldwin-Wallace University
Department of Human Resources
Chef 1

Department: Food Service
Incumbent:
Classification: Service Specialist (C)
Status: Full-time, Non-exempt
Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.
Date:
Control#:
Job Summary: Prepare high quality food for all areas following recipes based off the cycle menu, HACCP and sanitation procedures. 
Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position.
<ul>
<li>Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures by assisting service specialist. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs.</li>
<li>Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified. </li>
<li>Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.</li>
<li>Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training.</li>
<li>Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.</li>
<li>Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously.</li>
<li>Use your initiative to help your department run efficiently and to make decisions. Communicate with others to relay pertinent information.</li>
</ul>
Qualifications
<ul>
<li>Must be Servsafe certified.</li>
<li>Basic knowledge of food service terminology and usage.</li>
<li>Knowledge of cooking techniques.</li>
<li>Knowledge of measurements for dry, liquid and metric.</li>
<li>Knowledge of culinary math.</li>
<li>Ability to use all kitchen equipment.</li>
<li>Must be able to read and follow and adjust recipes as needed.</li>
<li>Good communication skills-written and verbal.</li>
<li>Ability to multi-task and work in a busy environment.</li>
<li>Ability to lift a minimum of 50#.</li>
</ul>
 
 Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs – <a href="http://www.bw.edu/about/diversity/" target="_blank">www.bw.edu/about/diversity/</a>

Chef 1

<h3>Job Description</h3>
Job DescriptionWant to cook great food and still have a life? We're searching for a Chef at the corporate headquarters of a global company. All-scratch, as local and sustainable as possible food program. Great benefits and growth!

<h3>Job Description</h3>
Job Description
Job Description&nbsp; Unbridled Hospitality Group, a dynamic full-service hospitality company encompassing two distinctive restaurants, three vibrant bars, a historic boutique hotel, and exciting future ventures, all rooted in the core values of character, change, credibility, and community, dedicated to reigniting the spirit of hospitality along Main Street in Cañon City, Colorado. Overview: Unbridled Hospitality Group is seeking a passionate and skilled Chef to lead our culinary team in delivering exceptional dining experiences across our diverse venues in Cañon City, CO. This role is pivotal in upholding our commitment to high-quality cuisine, innovative menu offerings, and outstanding guest satisfaction in a fast-paced, community-driven environment. The ideal candidate will be a proactive leader with advanced culinary expertise, adept management skills, and a strong dedication to mentoring kitchen staff while maintaining operational excellence. Key Responsibilities:
<ul>
<li>Leadership &amp; Team Management: Take on a leadership role in managing the culinary team, promoting a high-performing and motivated kitchen culture. Lead, train, and mentor kitchen staff across multiple locations, ensuring adherence to operational standards and core values.</li>
<li>Culinary Execution with Superior Knife Skills: Demonstrate advanced knife skills to prepare high-quality dishes with precision and consistency. Ensure that dishes meet the presentation standards and taste profiles that reflect Unbridled Hospitality Group's unique dining experience.</li>
<li>Menu Development &amp; Costing: Collaborate with other culinary leaders to create and cost menus that align with profitability targets. Regularly analyze food costs and adjust recipes to maintain budgetary targets without compromising quality.</li>
<li>Inventory Management: Oversee inventory management across multiple venues, including ordering, receiving, and tracking stock effectively to minimize waste and ensure cost efficiency. Implement systems for robust inventory audits and stock rotation.</li>
<li>Food Safety Compliance: Maintain a current ServeSafe Certification and ensure that all kitchen operations comply with food safety regulations and best practices. Conduct regular inspections and enforce strict sanitation standards.</li>
<li>Assist in Daily Operations: Support daily kitchen operations, including food preparation, plating, and quality control, while taking charge in the absence of the Executive Chef.</li>
<li>Menu Planning: Contribute to menu planning and recipe development, incorporating seasonal ingredients and accommodating dietary restrictions to meet guest needs.</li>
</ul>
Qualifications:
<ul>
<li>5+ Years of Kitchen Management Experience: Proven leadership and extensive experience in a supervisory role within a high-volume kitchen, successfully managing teams and driving operational success in a restaurant or hospitality setting.</li>
<li>ServeSafe Certification: Current certification and strong understanding of food safety regulations and best practices.</li>
<li>Exceptional Culinary Skills: Demonstrated expertise with a focus on creativity and precision in preparing diverse menu items. Knife and culinary skills will be assessed during the hiring process.</li>
<li>Strong Organizational Skills: Proven experience in inventory control and menu costing to ensure operational efficiency and profitability.</li>
<li>Excellent Leadership and Communication Skills: Passionate about training and people management, capable of building and leading a collaborative kitchen team.</li>
<li>Ability to Thrive in Fast-Paced Environments: Experience in a dynamic, multi-venue environment aligning with Unbridled Hospitality Group's community-focused culture. Flexible work schedule including evenings, weekends, and holidays is a must.</li>
<li>Culinary Degree (Preferred): A culinary degree or equivalent professional experience is preferred, with experience in a hospitality group emphasizing multiple dining concepts being a plus.</li>
</ul>
Why Join Unbridled Hospitality Group?
<ul>
<li>Competitive salary range of&nbsp;$55,000 - $75,000&nbsp;with opportunities for career growth within our expanding hospitality portfolio.&nbsp;</li>
<li>Be part of a dynamic, community-driven company dedicated to reigniting hospitality along Main Street in Cañon City, CO.&nbsp;</li>
<li>Work in a vibrant environment across our restaurants, bars, and historic boutique hotel, with a focus on quality, creativity, and guest satisfaction.&nbsp;</li>
<li>Enjoy comprehensive training, employee discounts, and a supportive team culture rooted in our core values of character, change, credibility, and community.&nbsp;</li>
</ul>
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P03Tlq2pdY

<h3>Job Description</h3>
Job Description
<ul>
<li>We are hiring immediately for a CHEF position.</li>
<li>Location: Charlie's Cafe &amp; Catering - 3802 N 91st Avenue, Phoenix, AZ 85037.&nbsp;Note: online applications accepted only.</li>
<li>Schedule: Full time schedule: Monday - Friday. Some nights and weekends.</li>
<li>Requirement: Catering, Short order cooking &amp; management experience required. Multi-tasking and organization skills highly preferred.&nbsp;</li>
<li>Salary: $50,000.00</li>
<li>Perks: Free parking, meal included, uniform provided, training opportunities! *Internal Employee Referral Bonus Available</li>
</ul>
We Make Applying Easy!&nbsp;Want to apply to this job via text messaging? Text JOB&nbsp;to 75000&nbsp;and search requisition ID number&nbsp;1453646.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:&nbsp;<a href="http://olivia.paradox.ai/moSkg" target="_blank">http://olivia.paradox.ai/moSkg</a>
 Diversity&nbsp;of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
 Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit&nbsp;<a href="http://www.ChartwellsK12.com" target="_blank">www.ChartwellsK12.com</a>.
Job Summary
Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Essential Duties and Responsibilities:
<ul>
<li>Provides frontline culinary resources and support.</li>
<li>Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.</li>
<li>Assists with planning and creating menus.</li>
<li>Produces and executes catering events.</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team.</li>
<li>Assists with managing cost controls and control expenditures for the account.</li>
<li>Performs other duties as assigned.</li>
</ul>
Qualifications: 
<ul>
<li>1 to 3 years of culinary management experience.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Hands-on chef experience is required.</li>
<li>Extensive catering experience is preferred.</li>
<li>High volume batch cooking and complex food service operations experience is preferred.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.</li>
<li>ServSafe Certification is preferred.</li>
</ul>
<ul>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
Associates at Chartwells K-12&nbsp;are offered many fantastic benefits.
Both full-time and part-time positions offer the following&nbsp;benefits to associates:
<ul>
<li>Retirement Plan</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li>
</ul>
In addition, full-time positions also offer the following benefits to associates:
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/AD</li>
<li>Disability Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
About Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. &nbsp;
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.&nbsp;Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.&nbsp;
Applications are accepted on an ongoing basis.
Chartwells K-12 maintains a drug-free workplace.&nbsp;

CHEF

<h3>Job Description</h3>
Job Description
Summary: The chef is responsible for the preparation, cooking, and presentation of a wide variety of authentic dishes. The ideal candidate will have extensive knowledge of spices, cooking techniques, and regional cuisines. They will work as part of a kitchen team to ensure high standards of food quality, hygiene, and customer satisfaction.
Responsibilities:
<ul>
<li>Prepare and cook a range of dishes including curries, rice, breads, appetizers, and desserts</li>
<li>Follow recipes and ensure consistency in taste, texture, and presentation.</li>
<li>
Maintain a clean and organized work station, following all food safety and sanitation guidelines.
</li>
<li>Monitor food stock levels and assist with inventory management and ordering.</li>
<li>
Ensure that all food is prepared and served in a timely manner.
</li>
<li>
Adhere to all health and safety regulations.
</li>
<li>Handle special dietary requests and allergies with care and attention.</li>
<li>Train and mentor junior kitchen staff as needed.</li>
<li>Operate standard kitchen equipment safely and efficiently</li>
</ul>
Qualifications:
<ul>
<li>Food Manager and Handler certificate</li>
<li>Previous experience in cooking, culinary arts, or other related fields</li>
<li>In-depth knowledge of spices, herbs, and cooking methods.</li>
<li>Knowledge of kitchen equipment and cooking techniques</li>
<li>Ability to work in a fast-paced environment and handle pressure.</li>
<li>Ability to work independently and teamplayer&nbsp;</li>
<li>Knowledge of food safety and sanitation regulations.</li>
<li>
Flexibility to work evenings and weekends.
</li>
</ul>

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