<h3>Job Description</h3>
Start a new career as a Chef at Parkshore Place, an Assisted Living Facility!
Passionate about delighting people with your culinary skills? Join our team as a Chef.
Apply today and receive a response within 48 hours!
Why choose Parkshore Place?
<ul>
<li>Work alongside this established and experienced team</li>
<li>Strong employee recognition program and discounted employee meals</li>
<li>Work with residents, who love where they live</li>
<li>Established reputation in the area</li>
<li>Great Benefits Package Available</li>
<li>Starting wage is $21/hour | Credit for experience will be given</li>
</ul>
How you will make an impact:
We are seeking a talented Chef to be part of our culinary team. As a Chef, you will play a pivotal role in ensuring the highest quality food and service standards for our residents. Scratch cooking is our specialty; you will be an active participant in menu planning and will have the opportunity to create and serve meals that you truly enjoy. If you are looking for a career where you can have autonomy to contribute to recipe development, impact the well-being of seniors in your community, and have room for growth, our team is the place for you. 
This is a full-time position, Monday - Friday 6am - 2:30pm and working every third weekend.
What you will need:
<ul>
<li>High school diploma or GED preferred.</li>
<li>At least one year of cooking experience with a focus on breakfast foods and scratch cooking</li>
</ul>
Benefits Available:  
<ul>
<li>Medical Healthcare</li>
<li>Dental and Vision Insurance</li>
<li>Voluntary life and AD&amp;D</li>
<li>Accident Insurance</li>
<li>Legal Shield</li>
<li>Paid Time Off</li>
<li>Holiday Pay</li>
<li>Health Savings Account</li>
<li>Retirement Plans</li>
<li>Nice Healthcare (virtual and in-home visits)</li>
<li>Short &amp; Long-term Disability</li>
<li>Critical Life Insurance</li>
<li>LifeLock ID Theft w/ Norton Cyber Security</li>
<li>Pet Insurance</li>
</ul>
Parkshore Place is an equal employment opportunity/affirmative action &amp; veteran friendly employer.
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799DfKMv4F

Chef

<h3>Job Description</h3>
Benefits:
<ul>
<li>Competitive salary</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Free food &amp; snacks</li>
<li>Free uniforms</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
<li>Wellness resources</li>
</ul>
Otaku Ramen Izakaya is looking for a CHEF to lead our kitchen team in East Nashville
EXPERIENCE IN JAPANESE or ASIAN cuisine is required
Otaku Ramen Managers #1 job is to maintain a healthy and strong service for employees &amp; guests through the systems and support of the Leaders to deliver on the company mission of serving happiness one bowl at a time 
Key Characteristics of OTAKU MANAGERS
<ul>
<li>LISTENER Ability to clearly communicate to your Crew</li>
<li>INSPIRED Ability to motivate Crew day to day</li>
<li>ORGANIZED Ability to run a positive service through systems</li>
<li>TEACHER Ability to train new employees on their pathway</li>
<li>TEAM PLAYER Willingness to pinch hit for your team when needed</li>
<li>ACCOUNTABLE Ability to improve with feedback from Leaders and co-Managers</li>
<li>FUN Knowing that at the end of the day, your team wants to love their job</li>
</ul>
Primary Responsibilities:
<ul>
<li>Ordering, receiving and overall organization of cooler and dry storage</li>
<li>Follow up line level employee checklists</li>
<li>Run preshift and discuss changes, 86d items, or specials</li>
<li>Maintain hygiene and food safety standards in all stages of food preparation</li>
<li>Coordinate PREP to meet restaurant demand</li>
<li>Daily recap of the days progress by writing a daily log</li>
<li>Minimize labor costs by cutting hourly labor whenever necessary</li>
<li>Ensure Key Holders are performing daily</li>
<li>Maintain food ordering and food cost goals</li>
<li>Comps below 3%</li>
<li>Train incoming and existing Crew with internal tools provided</li>
<li>Manage scheduling of all Crew Members</li>
<li>Manage time off requests and schedule changes</li>
<li>Maintain line level labor on budget</li>
<li>Attend weekly management meetings</li>
<li>Maintain order guides and prep lists</li>
<li>Monthly inventory</li>
<li>Maintain equipment and report any malfunction to #repairs</li>
</ul>
BENEFITS
<ul>
<li>Health, vision and dental (100% coverage)</li>
<li>Daily Employee meals</li>
<li>Parking Pass (if applicable)</li>
<li>Free Soup sent by delivery to you on sick days (because that's when you need it)</li>
</ul>
Duties include but are not limited to: 
Guest Service - we are Fun Fast Loud Hospitality
<ul>
<li>Create a positive environment for guests with great hospitality</li>
<li>Use music and lights to maintain the vibe day to night</li>
<li>Drive sales through great hospitality</li>
<li>Work on floor providing assistance to guests &amp; service staff</li>
<li>Take care of VIPs, regulars, Otaku employees &amp; industry friends</li>
<li>Deal with all guest issues of both positive &amp; negative natures</li>
<li>Be solution oriented rather than problem focused</li>
</ul>
Facilities
<ul>
<li>Exterior walkthrough including street fronts, windows, sidewalks, entryways</li>
<li>Interior walkthrough including all areas of the restaurant plus employee area, hallways, trash room, bathrooms, office</li>
<li>Turn lights up to appropriate levels &amp; adjust throughout service</li>
<li>Ensure placement of chairs &amp; tables in dining room for service, adjusting when necessary</li>
<li>Ensure placement of seating at bar, checking for orderliness</li>
<li>Double check floor areas and windows to ensure cleanliness</li>
<li>Work with kitchen managers to maintain clean &amp; safe working environments for all staff</li>
<li>Double check stocking of all soaps, toiletries, etc. to ensure guest &amp; staff comfort</li>
</ul>
Admin and Office
<ul>
<li>Check email, forward messages, return emails</li>
<li>Enter financial information into R365</li>
<li>Maintain clean and organized office cage</li>
<li>Update ordering platforms with 86s, time changes, etc</li>
<li>Help with Bar inventory/ Bar Ordering</li>
</ul>

<h3>Job Description</h3>
New Seafood Restaurant Launching in Downtown FXBG!
Are you a passionate, energetic, and talented Chef, driven by ambition and a desire for success?
A new vibrant seafood restaurant, The Port Oysteria and Brewery, is preparing to launch in Downtown Fredericksburg and is currently seeking a committed Chef to join its energetic team. The ideal candidate should have a deep love for cooking, a commitment to excellence, and a drive to provide guests with an unforgettable dining experience. This is an exceptional opportunity for a culinary enthusiast to establish their reputation in the culinary industry. Additionally, there will be a chance to collaborate closely with local suppliers to deliver the fresh, local seafood our patrons crave.
Key Responsibilities:
<ul>
<li>Develop and implement innovative menu concepts that highlight creativity and culinary skills.</li>
<li>Source top-quality ingredients and establish strong relationships with local suppliers.</li>
<li>Guide and support kitchen staff, promoting a culture of excellence and ongoing growth.</li>
<li>Supervise kitchen operations during service hours to maintain a seamless workflow.</li>
<li>Willing to pitch in and assist with kitchen tasks during peak periods.</li>
<li>Ensure adherence to health and safety regulations at all times.</li>
<li>Work with management to craft a memorable dining experience for our guests.</li>
<li>Inspect plated food for quality and accuracy, while meeting company ticket times.</li>
<li>Monitor staff compliance with food and safety guidelines set by the local health department and the company.</li>
</ul>
Qualifications:
<ul>
<li>Proven experience as a Chef with strong Seafood knowledge.</li>
<li>Experience in launching new restaurants, including menu development and implementation</li>
<li>Extensive knowledge of culinary techniques, ingredients, and flavor profiles.</li>
<li>Excellent communication and interpersonal abilities.</li>
<li>Strong focus on detail, committed to delivering top-notch food quality and presentation.</li>
<li>Capable of thriving in fast-paced environments and handling pressure gracefully.</li>
<li>Familiarity with food safety regulations and best practices.</li>
<li>Preferably holds a culinary degree or equivalent certification, though practical experience is also acceptable.</li>
<li>Exceptional verbal, written, and computer proficiency.</li>
<li>Skilled in creating innovative menus and introducing new dining venues.</li>
</ul>
Skills:
<ul>
<li>Leadership</li>
<li>Food Management</li>
<li>Kitchen Operations</li>
<li>Restaurant Management</li>
<li>Menu Planning Expertise</li>
</ul>
If you are an enthusiastic chef with excellent leadership abilities and a passion for crafting exceptional culinary experiences, we invite you to reach out to us.
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<h3>Job Description</h3>
The Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. May assist with the supervision of kitchen personnel to guide and train production team. These responsibilities may differ slightly depending on business necessities and client requirements.
•    Prepares, cooks and presents food to order following established company standards, guidelines and recipe specifications •    Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock •    Maintains proper food temperatures in accordance with federal, state and local regulations •    Prepares special orders as requested •    Maintains stock to shift par levels •    Organizes and maintains work areas, coolers and storage areas •    Assists as needed with product inventory and deliveries •    Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment •    Adheres to all safe food handling principles •    Completes side work and deep cleaning assignments correctly and in a timely manner •    Possesses strong product and menu knowledge

<h3>Job Description</h3>
Salary: $23 - $25 per hour
JOB SUMMARY:  
Responsible for preparing guest meals within safety, quality, quantity, and budgetary guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 
<ul>
<li> Responsible for the daily Guest Dining operations of any assigned kitchen location. </li>
<li> Supervises the preparation and delivery of banquet meals while adhering to organizational standards, including but not limited to menu guidelines, standardized recipes, and meal presentation. </li>
<li> Responsible for ensuring the safe use and proper cleaning of kitchen equipment in any assigned location.</li>
<li> Monitors food preparation to ensure high quality meals with proper quantities are served to guests.</li>
<li> Inspects and maintains kitchen areas in a clean and safe manner and follows departmental and San Bernardino County Department of Health code requirements.</li>
<li> Trains staff as needed.</li>
<li> Reviews and communicates staffing and equipment needs to supervisor.</li>
<li> Performs other duties as assigned.</li>
</ul>

EDUCATION and/or EXPERIENCE REQUIRED: 
<ul>
<li> Associate degree in culinary arts and a minimum of four years of related experience or equivalent combination of education and experience.</li>
<li> Well-rounded culinary experience, with an emphasis on leading, and training.</li>
<li> Valid San Bernardino County food handler card; ServSafe preferred.</li>
</ul>

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.
<ul>
<li> Uphold and support the Mission, Vision and Core Values of Forest Home </li>
<li> Ability to hear from God and pray for people, both in person or on the phone </li>
<li> Actively supports and participates in the staff spiritual life activities </li>
<li> Signed statement of faith.</li>
</ul>
<ul>
<li>A self-starter.</li>
</ul>
<ul>
<li> Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor </li>
<li> Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the department or Forest Home and its policies and procedures.  </li>
<li> Demonstrates the ability to perform high quality, detailed work. </li>
<li> Work weekends and nights, varied shifts. </li>
<li> Able to lift heavy objects up to 50 lbs. on a daily basis. </li>
<li> Has reliable means to be able to get to Forest Home in all types of weather conditions.   </li>
<li> Regular, timely attendance. </li>
<li> Responsible, focused and aware of surroundings. </li>
<li> Must be comfortable and confident in possible high stress situation.</li>
</ul>
SUPERVISORY RESPONSIBILITIES: This position supervises Guest Dining staff in any assigned kitchen location.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions.
While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate small and large kitchen utilities and appliances. Requires medium to heavy physical work; some lifting, pushing, or pulling of objects over 50 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone.
ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times.
FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home’s at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook.
FOREST HOME CORE VALUES

Surrender to Christ (Romans 12:1-2)
<ul>
<li>Abide with the Lord daily through study of His Word and prayer</li>
<li>Surrender to the Lord daily through obedience to His Word</li>
<li>Worship the Lord with the Forest Home Community</li>
<li>Commit to grow in your faith through regular attendance at a local church</li>
<li>Prioritize God, Family, and Work appropriately</li>
<li>Be prepared to share your testimony with staff or guests</li>
</ul>
·      Walk in Biblical purity (1 Timothy 4:12) by rejecting one’s sinful nature 

Love (I Corinthians 13)
<ul>
<li>Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22)</li>
<li>Be respectful to others</li>
<li>Demonstrate compassion</li>
</ul>
Serve (Philippians 2:3-11)
<ul>
<li>Give generously to God and others through time, talent and treasure</li>
<li>Seek to put others’ needs above your own</li>
<li>Demonstrate humility in both spirit and deed</li>
<li>Actively look for ways to serve</li>
</ul>
Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27)
<ul>
<li>Show loyalty to others, even when they are not present</li>
<li>Do the right thing, even when others are not present</li>
<li>Extend trust and seek to believe the best in others</li>
<li>Ask for forgiveness quickly when necessary</li>
<li>Be truthful and transparent with others</li>
</ul>
Strive for Excellence (Colossians 3:23-24)
<ul>
<li>Demonstrate accountability with time and resources</li>
<li>Request and receive training</li>
<li>Desire to improve, and challenge others to do the same</li>
<li>Commit to exceeding guest expectations</li>
<li>Refuse mediocrity</li>
</ul>
Engage in Community (I Thessalonians 5:11-13)
<ul>
<li>Seek first to understand before being understood</li>
<li>Communicate clearly, empathetically and respectfully</li>
<li>Work through conflict Biblically (Matthew 18-15-17)</li>
<li>Participate in intentional and purposeful community activities</li>
<li>Partner with teammates for the goal of unity and team effectiveness</li>
<li>Play and appreciate “campy” fun</li>
<li>Faithfully pray for one another</li>
</ul>
Innovate (Ephesians 3:20-21)
<ul>
<li>Dream Big</li>
<li>Proactively seek solutions</li>
<li>Think outside the box</li>
<li>Dream, plan and execute new ideas</li>
<li>Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)</li>
</ul>

<h3>Job Description</h3>
For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. 
Here's What We'll Bring To The Table for Executive Chef/Chef:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.
 Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
 Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.
Essential Responsibilities:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li>
</ul>

Executive Chef/Chef

<h3>Job Description</h3>
Benefits:
<ul>
<li>401(k)</li>
<li>401(k) matching</li>
<li>Bonus based on performance</li>
<li>Competitive salary</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Paid time off</li>
</ul>
Job Description: We are looking for a motivated Chef to join our team! In this role, you will be responsible for the comprehensive management of kitchen operations, including overseeing service, food preparation, inventory management, and facility maintenance. The ideal candidate is a proven leader with significant supervisory experience and a background in high-volume cooking environments. You should possess strong mentoring abilities, fostering development of junior kitchen staff through hands-on guidance. Passionate about culinary excellence, you are committed to surpassing quality standards to deliver unforgettable dining experiences. Adaptability is key as you juggle multiple tasks while fostering a collaborative and positive team environment. A valid ServeSafe or Food Handlers certification is required to ensure compliance with food safety regulations.
Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements an scheduling, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with state and local laws and safety regulations Control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory, and equipment and replenish supplies in a timely and efficient manner while minimizing waste Kitchen Operations: Lead kitchen staff, ensuring smooth operations, quality control, and timely service Hiring and Training: Recruit, train, and develop kitchen staff to maintain high standards of food preparation and safety. Cost Management: Optimize the cost of goods through effective ordering, inventory management, and pricing strategies. Vendor Relationships: Establish and maintain strong relationships with suppliers to secure high-quality ingredients at the best prices. Reporting: Collaborate with the General Manager to report on kitchen performance, budget adherence, and other key metrics.
Qualifications: Proven experience in menu design, kitchen management, and staff supervision. Strong skills in cost control, order sheet management, inventory, and pricing strategies. Strong leadership abilities to guide and motivate the kitchen team. Some college and/or advanced training in food and beverage management plus 3-4 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handlers certification, or willingness to obtain Must have knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy

<h3>Job Description</h3>
Benefits:
<ul>
<li>Flexible schedule</li>
<li>Opportunity for advancement</li>
</ul>
Benefits/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, youll 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.
Responsibilities:
<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:
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers 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>
Benefits:
<ul>
<li>401(k)</li>
<li>Bonus based on performance</li>
<li>Company parties</li>
<li>Competitive salary</li>
<li>Employee discounts</li>
<li>Free food &amp; snacks</li>
<li>Paid time off</li>
</ul>
Description Exit 4 Food Hall is the only food hall in Westchester with 9 food stations. If you have a passion for food this might be a great place to show your talent. We are open 7 days per weeks. Chef goals:
<ul>
<li>Learn restaurant 365, including ordering, hiring, scheduling, recipes.</li>
<li>Finalize all recipes and import into 365</li>
<li>Work on systems with owner to connect everything to get a daily, weekly and end of the month snapshot of the operation.</li>
<li>Work on menu to add and delete items that will increase business and profits</li>
<li>Food cost of 27 percent</li>
<li>Manage kitchen efficiency, safety and cleanliness</li>
<li>Communicate well and be respected by staff</li>
<li>Train staff to become better at their jobs</li>
<li>Looking for a person that has vision to change the future of food and bring Exit 4 to a new level of success.</li>
</ul>
If you are passionate about food and people and are looking for a great challenge, please apply.

<h3>Job Description</h3>
OVERVIEW: 
Gosnold, Inc. has been a nationally accredited non-profit leader in the prevention, treatment and recovery of mental health and substance use disorders for over 50 years. We offer a full, end-to-end continuum of care offering a wide range of treatment options. Highly regarded for innovation, we offer a comprehensive patient centered continuum of care tailored to fit the needs of each individual. Gosnold welcomes like-minded individuals who are passionate about our mission to support people and families affected by these disorders, and to promote lasting recovery.
SUMMARY:
The Chef oversees the daily food preparation while adhering to all standards and requirements of JCAHO, Department of Public Health and Town Health Departments, and also according to Gosnold’s policies and procedures. This role requires planning and directing food preparation and culinary activities. The Chef must have a willingness and temperamental capacity for respecting and enjoying people, working with and understanding persons with substance abuse and/or mental health problems. 
ESSENTIAL JOB FUNCTIONS/DUTIES/RESPONSIBILITIES:
<ul>
<li>Participate, direct and coordinate all food preparation and cooking.</li>
<li>Assist the Director of Food Services with cycle menu and function planning.</li>
<li>Ensure that proper ordering procedures are followed, and within budgetary constraints.</li>
<li>Assist the Director of Food Services with scheduling of dietary staff. </li>
<li>Inspect and oversee food product deliveries to ensure that products are of sufficient quality.</li>
<li>Maintain the care and use of supplies, equipment, etc. Maintain the appearance of work areas; inspect food service areas for sanitation, order and safety.</li>
<li>Assist the Director of Food Services in developing, implementing and coordinating department policies and procedures.</li>
<li>Solicit feedback from patients to ensure patient satisfaction.</li>
<li>Participate in the recruitment, hiring and training of dietary staff. </li>
<li>Direct supervision of the dietary staff.</li>
<li>Attend and participate in continuing in-service trainings</li>
<li>Perform all other duties as assigned.</li>
</ul>
SUPERVISORY RESPONSIBILITIES: N/A
MINIMUM KNOWLEDGE, Experience, AND SKILLS REQUIRED:
The requirements listed below are representative of the knowledge, skills, and/or abilities required to perform the job. 
<ul>
<li>Education: Associate’s degree in culinary arts, or equivalent culinary training and/or experience working in the field.</li>
<li>Experience: Minimum of five (5) years of experience as a Chef.</li>
<li>Skills: Ability to plan successful and exciting menus. Able to bend, stoop, lift (up to 60 lbs.), stand and move intermittently throughout the work day.</li>
<li>Certificates, Licenses, and Registrations: Must maintain current ServSafe certification.</li>
<li>BENEFITS (based on full-time employment):
<ul>
<li>Blue Cross &amp; Blue Shield health and dental insurance</li>
<li>Vision insurance</li>
<li>Medical and dependent care flexible spending accounts </li>
<li>Generous paid vacation, sick, and holiday time</li>
<li>403b retirement savings plan with employer match </li>
<li>Personal financial management services</li>
<li>Life and supplemental life insurance</li>
<li>Critical illness and accident insurance </li>
<li>Family First caregiver benefit</li>
<li>Employee Assistance Program</li>
<li>Pet insurance</li>
<li>Tuition assistance</li>
<li>Payroll deductions for home and automobile insurance Gosnold is an Equal Opportunity Employer. COVID-19 Statement: In accordance with CDC guidelines, Gosnold maintains strict standards when it comes to protecting our staff, patients, and residents, and offers a variety of personal protective equipment to ensure a safe and stress-free workplace.</li>
</ul>
</li>
</ul>

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