Night Shift Chef Supervisor Job at 14forty (Kettering)

Food Runner

A food runner will be in charge of running food from the kitchen expo area to th...

Location

United States , Chicago

Salary:

12.62 - 14.00 USD / Hour

Land and Sea Dept.

Expiration Date

June 25, 2026

Requirements

At least 18 years old
Experience is a plus
Ability to work quickly while maintaining safety standards and procedures
Ability to work day and night, often into the late hours of the night
Ability to work consistent schedule at least 4 days per week
Communication Skills
Teamwork
Time Management
Customer Service Orientation
Problem Solving Skills

Job Responsibility

Run food from the kitchen ensuring proper presentation and delivery to guests according to designated tables, bars and/or seat/position numbers
Clear plates and silverware when delivering food and restock the table with new plates and silverware as needed
Ensure Guests have everything they need once food has been delivered
Assist the server throughout the course of the meal in any way necessary to ensure a positive guest experience
Assist chef or expo position in organizing, garnishing, packaging and expediting food from the kitchen
Clean and sweep/mop the kitchen expo area and, packing/dispatch, or as directed by chef manager or expo position
Maintain cleanliness in all areas of the restaurant including counters, sinks, utensils, shelves and storage areas
Restock ice bins as needed throughout the shift
Assist the restocking and replenishment of restaurant inventory and supplies
Help bus tables as needed or directed

What we offer

tips

Culinary Supervisor

The Culinary Supervisor is a pivotal leadership role responsible for overseeing ...

Location

United States , Horseshoe Bay

Salary:

20.00 USD / Hour

DoubleTree by Hilton Orlando at SeaWorld

Expiration Date

Until further notice

Requirements

1–3 years of progressive culinary experience in a high-volume, upscale resort or fine-dining environment
Must possess a valid ServSafe Manager Certification and Texas Food Handlers Certificate
Advanced knife skills and proficiency across all kitchen stations
Ability to lift to 50 lbs and stand for extended shifts in a high-temperature environment
Availability to work nights, weekends, and holidays as business demands

Job Responsibility

Direct the line staff's daily activities, ensuring prep lists are completed, and stations are ready for service
Monitor the production of all food items to ensure they meet the Executive Chef’s standards for flavor, temperature, and aesthetic presentation
Serve as a mentor to Line Cooks
assist in training new associates on property standards, station techniques, and equipment safety
Act as a liaison between the heart-of-house and front-of-house teams
coordinate with dining room staff to ensure seamless service and guest satisfaction
Expertly perform all methods of cookery, including sauté, grill, roast, braise, and wok work
Execute and enforce strict adherence to standardized recipes and portion control to ensure consistency and cost management
Review Banquet Event Orders (BEOs) and daily specials to organize production schedules and minimize waste
Inspect all raw and cooked ingredients

What we offer

Subsidized associate housing and dedicated shuttle service available
Limited access to our world-class golf courses and resort amenities (occupancy-based)
Weekly meal subsidies and significant discounts at over 100 Crescent Hotels & Resorts properties nationwide
Access to our specialized Manager in Training (MIT) program with scheduled performance reviews and merit-based raises
Premium Medical, Dental, and Vision insurance plans
401k retirement plan with competitive employer matching
Coverage options for Short and Long-Term Disability, Critical Illness, and Accident insurance
Access to the Associate Relief Fund for unexpected hardships

Fulltime

Sous Chef

Flying Post Camp and Logistics in partnership with ARAMARK Remote Workplace Serv...

Location

Canada , Timmins/Sudbury

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

Stand for long periods of time with scheduled breaks
Short and long distance walking required
Use of step stools and stairs
Use force when push/pulling carts that weigh an average of 22.5kg
Operate kitchen machinery, not exceeding approximately 10.5kg
Frequently lift an average weight of approximately 12kg with a maximum of 16kg. On occasion where weight may be greater than 16 kg assistance from another person or a manual lifting aid is mandatory
Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction
Perform repetitive movements at the wrist including side to side/up or down and multiple grasps of an average 5kg with a maximum of 10kg. Simple, power and fine finger manipulation for duration of scheduled shift
Red Seal Certification
Please note all candidates considered for hire will be required to successfully pass a criminal background check

Job Responsibility

Accountable for maintaining a Safety First culture at the site, including participation in safety meetings and adherence to Aramark and client emergency response procedures
Work collaboratively with the Chef, Camp Manager, Site Supervisor, Food Service Director, and management team to support operational success
Plan, prepare, and present high‑quality meals, pastries, and catered events according to menu specifications, crew size, and scope of work
Produce and maintain work schedules, serving schedules, menu plans, and production packets (including recipes and production sheets) to ensure accurate and efficient food production
Direct daily food service operations to ensure meals are prepared, served, and delivered on time, including occasional night and weekend catered events
Supervise, schedule, train, mentor, coach, and evaluate culinary and food service staff
promote employee growth, efficiency, morale, teamwork, and professionalism
Provide leadership in the absence of the Chef, including staff supervision, scheduling, daily communication, and conducting toolbox talks as required
Ensure all guests and clients receive superior customer service and promote positive public relations at the site
Maintain food safety, quality, and sanitation standards in compliance with HACCP, FIFO, health regulations, and Aramark policies and procedures

What we offer

Comprehensive benefit packages are offered
Transportation is provided out of Timmins or Sudbury, ON
Rotation are 14 days on/ 14 days off

Fulltime

Level 3 Cook

As a Level 3 Cook you can earn up to $30/hr as the most experienced and efficien...

Location

United States , Newry

Salary:

22.00 - 31.00 USD / Hour

Boyne Resorts

Expiration Date

Until further notice

Requirements

7-10 years' experience, a two-year degree, or a combination
Strong leadership skills
Ability to operate all stations of a kitchen
Ability to lead other cooks, check timing on tickets, and manage quality control
Ability to work with the Chef in managing inventory, prepare orders and place orders when needed
Ability to lead shifts in the absence of Chef
Requires little to no supervision
Ability to prep, cook, and lead for any and all meal periods as needed for banquets, restaurants, and cafeterias
Ability to work on your feet, work with your hands, and work as part of a team
Ability to work day and night shifts, nights, weekends and holidays as needed

Job Responsibility

Prepare stocks, soups, and sauces
Make salads, vinaigrettes and dressings
Prepare various hors d'oeuvres and appetizers
Prep, trim, and portion all protein items
Break down whole fishes, shellfish, and crustaceans
Grill meats to exact specifications
Roast, braise, poach, and sauté foods to exact specifications
Assist the Chef in assembling daily prep lists
Communicate effectively with all department personnel
Provides constant and efficient feedback to Chef

What we offer

Free Golf Pass and access to other Boyne Resorts
Resort discounts on dining, retail, lodging, and spa
Eligibility for affordable team member housing
On-the-job training and career development
Opportunities for professional growth and advancement

Steward Manager

The Steward Manager, Anaheim Convention Center, manages the daily kitchen stewar...

Location

United States , Anaheim

Salary:

75000.00 - 80000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

Ability to stand for extended periods
Ability to walk
Use hands to finger, handle, or feel
Reach with hands and arms
Ability to stoop, kneel, crouch, or crawl
Ability to lift and/or move up to 50 pounds
Work in kitchen areas and ballrooms or hallways with exposure to heat, fumes, and steam
Evenings, holidays, and/or weekend work required
Extended hours and irregular shifts may be required

Job Responsibility

Manages the daily kitchen stewarding operations and staff
Manages dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, China/silverware/glassware inventory management, and food running
Works to continually improve guest and team member satisfaction while maximizing financial performance
Responsible for total maintenance and sanitation in all food production service areas
Ensure all food and beverage outlets have sufficient equipment
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and health standards are achieved
Oversees all food preparation, food service, and support areas
Manages the stewarding function in all kitchen areas to promote overall cleanliness, sanitation, and compliance with regulations
May assist with other duties as needed which may include assisting with food dish-up and completing set-ups

What we offer

Medical
Dental
Vision
Work/life resources
Retirement savings plans like 401(k)
Paid days off such as parental leave and disability coverage

Fulltime

Sous Chef

The Sous Chef supports the Executive Chef in overseeing all culinary operations ...

Location

United States , Excelsior Springs

Salary:

65000.00 - 70000.00 USD / Year

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Minimum of 3–5 years of progressive culinary experience in a hotel, resort, or high-volume restaurant environment
Previous Sous Chef or strong Kitchen Supervisor experience preferred
Culinary degree or equivalent professional training preferred
Strong leadership, organization, and time-management skills
Solid understanding of food safety, sanitation, and HACCP standards
Ability to work a flexible schedule including weekends, holidays, and evenings
Passion for hospitality, teamwork, and continuous improvement

Job Responsibility

Assist the Executive Chef in managing daily kitchen operations across all food outlets, banquets, events, and room service
Ensure consistent execution of menus, recipes, plating, and presentation standards
Lead food preparation and service during assigned shifts, including nights, weekends, and holidays
Participate in menu development, tastings, seasonal offerings, and special events
Monitor food quality, freshness, and proper portioning at all times
Supervise, train, and mentor kitchen colleagues to foster a positive, accountable, and high-performing culture
Assist with onboarding, scheduling, coaching, and performance feedback for culinary team members
Model professionalism, teamwork, and a people-first leadership approach
Step in as acting Executive Chef when needed
Ensure compliance with all local, state, and federal health regulations

What we offer

Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays
Ongoing training and development opportunities
Comprehensive training programs
Opportunities for advancement

Fulltime

Culinary Supervisor

The Culinary Supervisor position will report to the venue Chef de Cuisine and/or...

Location

United States

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

Must be at least 18 years of age
Must have two (2) to three (3) years working in a fast-paced, high-end club, or restaurant
Professional training through culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility
full service casual dining preferred
Ability to interact well with co-workers
Ability to evaluate guest satisfaction
Ability to ensure compliance with company service standards, company inventory and cash control procedures
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Must be professional, safe, and efficient
Ability to multitask in a fast paced, team orientated setting

Job Responsibility

Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors
Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results
Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards
Ensure completion of all opening and closing duties
Responsible for ensuring that the replenishment and rotation of stock is completed
High level of sanitation awareness and conscientiousness
Ability to follow directions precisely and consistently
Ensure proper food storage
Adheres to company guidelines and house rules, always exceeds guest expectations
Encourages teamwork with fellow associates and other departments within the facility

Fulltime

Culinary Supervisor

The Culinary Supervisor will report to the Executive Chef and will be responsibl...

Location

United States , New Orleans

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

Must be at least 18 years of age
Professional training through a culinary education or working in a fast-paced, high volume fine dining restaurant/catering facility
full service casual dining preferred
Ability to interact with co-workers
Extensive knowledge of food and beverage menu, specials and services offered
Ability to assure compliance with company service standards and company inventory requirements
Basic knowledge of food and beverage preparations, service standards, guests relations and etiquette
Ability to multi-task in a fast paced, team-oriented setting
Ability to read, speak and write English
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds

Job Responsibility

Set up and prepare all food items
opening and closing duties
replenishment and rotation of stock as directed by the Executive Chef
Set up non-food items for shift
high level of sanitation awareness and conscientiousness
professional, safe, and efficient manner
Inputting daily event sheets and daily reports
Production of menu items in a timely manner and in accordance with company standards
Ability to follow directions precisely and consistently maintain work area and proper food storage
opening and closing duties

Parttime

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Night Shift Chef Supervisor

Job Description

Job Responsibility

Requirements

What we offer

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