OTHER

FEED

UNKNOWN

Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary.

Sous Chef

[AW]-iCims

Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package;  additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.

DIG INN Restaurant Teams

Chef Operator

greenhouse_via_bold

Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.

Dig Inn

ea_via_bold

Dig Inn Restaurant LLC

FULL_TIME

YEAR

Join our dynamic team as a Banquet Sous Chef at FTK Hospitality, an upscale steakhouse and event space located in the charming suburbs outside of Philadelphia. If you have a solid background in broiler steakhouse cuisine and a track record of success, we invite you to bring your talent to our iconic space, renowned for its fun and engaging atmosphere.

FTK Hospitality Philadelphia

Sous chef

staffedup

You’ll help lead a manageable 5–10 person BOH team in a 120-seat restaurant, with service ranging from approximately 40–75 covers during typical periods and reaching up to 250 covers during higher-volume periods. We’re looking for a chef who wants to be involved in the operation, works well with others, and can take ownership of execution, organization, food safety, ordering, receiving, inventory, and the day-to-day details that keep a kitchen running well.

Mis en Place

Sous Chef | $65K-$75K + Bonus | Philadelphia, PA

Crelate

Nine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens.  . Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift.  .

Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

HOUR

Sous Chef, Jenkintown

A highly anticipated new restaurant is opening in Allentown, PA and is seeking a passionate and driven Chef de Cuisine to lead its culinary program from day one. Ensure proper mise en place, efficient station setup, and smooth ticket times – stepping on the line when needed.

Marty Tarabar

Chef de Cuisine | New Opening, Scratch Kitchen | $95-105k | Allentown, PA

Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift.

The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen. With more than 300 in-terminal dining and retail locations across 11 airports, OTG and its 5,000+ Crewmembers serve millions of travelers each year.

So, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Sous Chef - Acrisure Stadium

Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems. Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.

Boyd Gaming Corporation

SOUS CHEF-BANQUETS

Valley Forge Casino Resort

SmartRecruiters_Organic_Non_Easy_Apply

The Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, food quality, team leadership, and service execution. This role serves as the second-in-command of the kitchen and assumes leadership responsibilities when the Chef de Cuisine is not present.

DeVita & Hancock Hospitality

As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers.

HHB Restaurant Recruiting

Restaurant Sous Chef - Full Service - Philadelphia, PA

As a Restaurant Sous Chef , your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers.

Executive Chef Jobs in Pennsylvania

Sous Chef AMF

Chef Operator DIG INN Restaurant Teams

Chef Operator Dig Inn

Chef Operator Dig Inn Restaurant LLC

Sous chef FTK Hospitality Philadelphia

Sous Chef | $65K-$75K + Bonus | Philadelphia, PA Mis en Place

Sous Chef DIG INN Restaurant Teams

Sous Chef, Jenkintown DIG INN Restaurant Teams

Chef de Cuisine | New Opening, Scratch Kitchen | $95-105k | Allentown, PA Marty Tarabar

Sous Chef, Jenkintown Dig Inn Restaurant LLC

Sous Chef Dig Inn

Sous Chef, Jenkintown Dig Inn

Sous Chef Dig Inn Restaurant LLC

Sous Chef OTG

Sous Chef - Acrisure Stadium Aramark

SOUS CHEF-BANQUETS Boyd Gaming Corporation

SOUS CHEF-BANQUETS Valley Forge Casino Resort

Sous Chef DeVita & Hancock Hospitality

Restaurant Sous Chef - Full Service - Philadelphia, PA HHB Restaurant Recruiting

Restaurant Sous Chef - Full Service - North Wales, PA HHB Restaurant Recruiting

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