<h3>Job Description</h3>
Job Description
We are seeking an Executive Chef for our award-winning restaurant&nbsp;with a wood-fired oven.&nbsp;We are looking for the right culinary leader and visionary who wants to move to the deep south who has a&nbsp;great upbringing through the countries best kitchens, someone with a great sense of creativity, and the ability to execute flawlessly. Do you have a passion for Northern Italian Cooking?
 
The position is ideal for a recent Executive Chef or Chef de Cuisine or Executive Kitchen Manager who is ready to step into a lead culinary role.&nbsp;The Head Chef/Executive Chef will inherit a clear menu direction from the founder.&nbsp;This is a unique opportunity for an ambitious, yet team-centric professional chef to enter a dynamic culinary environment and growth from the ground up.
 
This position requires relocation to another city in the South and we're looking for the right person to start immediately.&nbsp;&nbsp;
 
We will offer our Executive Chef:
<ul>
<li>Competitive&nbsp;salary</li>
<li>Relocation to the area</li>
<li>State-of-the-art kitchen</li>
<li>The support and commitment to become an award-winning chef</li>
<li>Benefits (70% medical paid), bonus, PTO</li>
<li>Future growth</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job Description
Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic. The ideal candidate will be able to... Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience. Job Responsibilities • Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards. • Responsible for quality, sanitation and waste prevention through best practices. • Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes. • Monitors and maintains the cleanliness and appearance of the restaurant. • Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests. • Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation. • Forecasts workloads production staff and does advanced preparation according to forecast. • Displays a positive attitude and practices teamwork to help other team members execute at a high level. • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations. • Demonstrates core values of company every shift. • Maintains high-level of knowledge regarding the company’s products and happenings. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors. • Understands and utilizes all safety and sanitation practices. • Adheres to all company policies and procedures. SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older. EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience. CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth. 
<h3>Company Description</h3>
Switchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.

Sous Chef

<h3>Job Description</h3>
Job Description
THIS POSITION IS IN PHILADELPHIA PA - RELOCATION TO PHILADELPHIA PA IS REQUIRED
 
A high-volume neighborhood restaurant in Philadelphia with a focus on American food traditions is seeking an Executive Chef to lead breakfast, lunch, and dinner operations. This role oversees three Sous Chefs and a team of cooks, ensuring consistency, creativity, and collaboration in a fast-paced kitchen. We’re looking for a calm, organized leader who communicates clearly, inspires their team, and leaves ego at the door.
Benefits &amp; Compensation
<ul>
<li>Competitive salary</li>
<li>Benefit Package</li>
<li>50–60 hour work week</li>
<li>PTO</li>
<li>Dining Discounts</li>
</ul>
Requirements &amp; Qualifications
<ul>
<li>Proven experience managing a high-volume kitchen (200–800 covers daily)</li>
<li>Ability to lead, train, and mentor Sous Chefs and cooks</li>
<li>Strong organizational skills and experience with kitchen systems and vendor management</li>
<li>Ability to maintain food costs </li>
<li>Clear, proactive communicator with FOH/BOH teams</li>
<li>Calm, collaborative leadership style under pressure</li>
<li>Publish staff schedules 3 weeks in advance</li>
<li>Conduct regular staff reviews with written feedback and recommendations</li>
<li>Manage vendor accounts and ensure timely payments</li>
</ul>
Preferred Background &amp; Skills
<ul>
<li>Experience in both casual and elevated dining environments</li>
<li>Knowledge of American regional cuisines and traditions</li>
<li>Strong financial and analytical skills</li>
<li>Track record of building inclusive, collaborative kitchen cultures</li>
<li>Ability to create and refine systems as the operation grows</li>
</ul>

<h3>Job Description</h3>
Job Description
Blueplate is currently seeking full time breakfast&nbsp;chefs.
We are looking for&nbsp;chefs&nbsp;passionate about food and ingredients. Our food is known for seasonal ingredients and&nbsp;&nbsp;big flavors.&nbsp;
Qualified candidates will need: 1 year of experience cooking breakfast or brunch&nbsp;in&nbsp;&nbsp;high-volume restaurant. We are looking for motivated, hard working and team-oriented individuals to be part of our team.
Company Description20 Years in business, long time employees. We are a friendly, family business who owners and employees love what they do! 
<h3>Company Description</h3>
20 Years in business, long time employees. We are a friendly, family business who owners and employees love what they do!

Breakfast Chef

<h3>Job Description</h3>
Job Description
Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic. The ideal candidate will be able to... Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience. Job Responsibilities • Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards. • Responsible for quality, sanitation and waste prevention through best practices. • Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes. • Monitors and maintains the cleanliness and appearance of the restaurant. • Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests. • Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation. • Forecasts workloads production staff and does advanced preparation according to forecast. • Displays a positive attitude and practices teamwork to help other team members execute at a high level. • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations. • Demonstrates core values of company every shift. • Maintains high-level of knowledge regarding the company’s products and happenings. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors. • Understands and utilizes all safety and sanitation practices. • Adheres to all company policies and procedures. SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older. EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience. CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
Company DescriptionDulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you! 
<h3>Company Description</h3>
Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!

<h3>Job Description</h3>
The position of Sous Chef consists of working with Executive Chef on day-to-day operations, managing the daily preparation of food for all stations or specific area in the kitchen and placing food orders in an efficient, healthful, and attractive manner. Also responsible for overseeing the kitchen in Chefs’ absence. 
Duties/Responsibilities:
<ul>
<li>Present food using proper plate presentation techniques.</li>
<li>Coordinate completion of specific dishes with expo during service.</li>
<li>Prepare work checklist and organize workstation for each shift.</li>
<li>Take proper care of all cold food to be used to cook (follow s.o.p.).</li>
<li>Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.</li>
<li>Take proper care of knives and utensils.</li>
<li>Requisition of food with necessary approval from the Chef. </li>
<li>Wash, peel, cut, and seed fruits and vegetables and seafood to prepare them for consumption.</li>
<li>Work in a team-oriented environment and under demanding conditions.</li>
<li>Work fast and in a clean manner during service.</li>
<li>Take proper care of ranges, ovens, broilers, fryers, and other equipment.</li>
<li>Prepare and cook meat, fish, pasta and shellfish.</li>
<li>Prepare raw seafood (oysters, tuna, salmon)</li>
</ul>
 
 Required Skills/Abilities: 
<ul>
<li>Have prior experience with shucking, cutting, and working with oysters, raw fish, and vegetables.</li>
<li>Must be able to manage line cooks, dishwashers, and bussers.</li>
<li>Must have some knowledge of simple culinary terms, (ala minute, mise en place).</li>
<li>Open availability schedule. </li>
<li>Placing food orders.</li>
<li>Understand food cost, labor cost, writing schedules, and working on weekly specials.</li>
<li>Be able to clearly communicate with all staff and guests. </li>
<li>Ability to give full attention to what other people are saying. </li>
<li>Ability to lift fifty pounds.</li>
<li>Must have basic knife skills.</li>
<li>Able to read and understand a recipe.</li>
<li>Food handlers’ card.</li>
</ul>
 
 Open Kitchen requirements
<ul>
<li>Self-control: the open kitchen requires the Sous Chef to maintain composure, keep emotions in check, control anger, and avoid aggressive behavior, even in very difficult situations.</li>
<li>Attention to detail: this job requires being careful about detail and thorough in completing tasks.</li>
<li>Knowledge: this job requires full knowledge of all shellfish (what is a shellfish, where did it come from, flavor, taste, etc.).</li>
<li>Interactive: this job requires the shucker to be interactive with our guests, to be upbeat and pleasant, and display a good-natured cooperative attitude.</li>
<li>Clean and proper: our open kitchen requires you to be clean (no foul odder, dirty on hands or under nails, clean and washed hair, uniform to be clean and ready for service).</li>
</ul>
 
UNIFORM:
Chef coat and uniform will be provided.

<h3>Job Description</h3>
Job Description
Baldwin Wallace University
Department of Human Resources
Chef 2- Allergy Friendly Zone 

Classification: Craft Person (D)
Status: Full-time, Non-exempt
Work Schedule: Monday-Friday, every other weekend, and special events. You may 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, 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. 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. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information.</li>
<li>Responsible for assisting with monthly inventory</li>
<li>Can give direction to others in the absence of a supervisor</li>
<li>Highly active with catered events</li>
</ul>
Qualifications
<ul>
<li>Must be Servsafe certified.</li>
<li>Must have a valid driver’s license, with safe driving record</li>
</ul>
<ul>
<li>Ability to demonstrate physical dexterity and lift 50 pounds</li>
</ul>
<ul>
<li>Ability to read, write and accurately follow oral and written instructions.</li>
<li>Basic knowledge of food service terminology and usage.</li>
<li>Able to work independently as well as with team.</li>
<li>Able to multi-task and direct diverse groups of employees</li>
<li>Promote good public relations by always offering the best possible service</li>
</ul>
<ul>
<li> Presents oneself in a professional manner, following proper conduct and dress code</li>
<li>Good communication skills-written and verbal</li>
</ul>
<ul>
<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>
</ul>
<ul>
<li>Able to develop and test new recipes</li>
</ul>
Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
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="https://www.bw.edu/about/diversity/" target="_blank">https://www.bw.edu/about/diversity/</a> 
 Monday- Thursday 11-7:30 pm Everyother weekend

Chef 2

<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>

Chef

<h3>Job Description</h3>
Job DescriptionJob Summary: We are seeking an experienced Executive Chef or Sous Chef to join our the culinary team at Crossed Keys Estate, a luxury wedding venue! Responsibilities include overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Minimum Qualifications: 
<ul>
<li>Proven experience as a Head Chef, Executive Chef or Sous Chef</li>
<li>In-depth knowledge of menu planning, food production, and kitchen management.</li>
<li>Strong leadership and communication skills.</li>
<li>Ability to manage food costs and inventory.</li>
<li>Knowledge of food safety and sanitation guidelines.</li>
</ul>
Preferred Qualifications: 
<ul>
<li>Culinary degree or equivalent certification.</li>
<li>Experience with banquet and catering.</li>
<li>Experience managing a team of culinary professionals.</li>
<li>Experience with international cuisine.</li>
</ul>
Responsibilities: 
<ul>
<li>Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals.</li>
<li>Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation.</li>
<li>Manage food costs and inventory to ensure that we are operating within budget.</li>
<li>Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills.</li>
<li>Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines.</li>
</ul>
Skills: You will be using your exceptional culinary skills and knowledge of kitchen management to lead our team in creating exceptional dining experiences for our couples and their guests. Your strong leadership and communication skills will be essential in leading and mentoring our culinary team to success. Benefits:
<ul>
<li>401k plan with matching benefit</li>
<li>2 weeks paid vacation days</li>
<li>7 sick days</li>
</ul>

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