Title/Desc.Baker-Performs all tasks related to the baking process. Reports to Food Service Mgr., or General Manager. Minimum of (2) two years baking experience, or completion of a vocational education program in commercial baking. Must acquire Ohio Department of Health Level two certification within the probationary period.

Experience: Two years of experience or completion of a vocational training program in commercial baking

Location: 635 Loop Road, Heer Hall

Contact: Kent State University, 330.672.8079/chowlet2@kent.edu

Title/Desc.line chef-Lead line chef to run line and sauté, train and manage employees . Starting pay for the right applicant in the mid $20's

Experience: 2 years fine dining culinary experience

Location: 1261 som center rd

Contact: Piccolo Authentic Italian, 440.646.1383/chrislicht74@gmail.com

Title/Desc.Sautee Chef, Chef de Partie, -Sautee Chef/Chef de Partie for a perennial award winning scratch kitchen in Downtown Willoughby. Hot line sautee and prep skills a must. We daily prepare our menu and do not have a freezer. We are a close knit tight kitchen looking to add to our award winning culinary team as we look to scale our business. Position is heavy part time, possibly full time.

Experience: Hot line and Prep experience a must.

Location: 4125 Erie St

Contact: Chaz Bloom, 330.780.6988/cbloomhcms@hotmail.com

Title/Desc.LEAD COOK -Cooks foods in production quantities; serves as lead worker over assigned crew. Reports to Food Service Mgr, GM, or other designated. Supervises and instructs cooks, food service workers, and student employees. Assigns and monitors work activities of crew members, reports irregularities and shortages, the need for additional assistance, supplies, food requirements, monitors service lines, carts, storage of goods, general cleaning & maintains appropriate records. preassembles/assembles & cooks soups, sauces, casseroles, meats, fish poultry, game etc. Determines serving quantities, gathers ingredients weighs, measures, cuts to correct style, blanches, marinates season, par cooks etc. Operates standard food service kitchen equipment. Uses technical cooking skills and knowledge to ensure finished product meets accepted culinary standards.

Experience: HS or equivalent Completion of a culinary training program, a minimum of (2) two years of recipe-based cooking experience in a commercial or high-volume environment, to include banquet prep. Or a minimum of (5) five years of recipe-based cooking experience in a commercial or high-volume environment. Must know culinary terminology and techniques and appropriate safety practices. Demonstrate physical dexterity and lift 50lbs. (lift test required) Basic math and communication skills to interact with university students and personnel. Accurately follow oral and written instructions, including computer generated production sheets.   Must successfully complete & remain current in, Nutrition and Management Courses as outlined by the National Restuarant Association and the American Culinary Federation. Must obtain the Ohio Department of Health's Level TWO certification in food processing during the probationary period. Full job description can be found on: jobs@kent.edu

Location: 635 Loop Rd. Heer Hall, main campus

Contact: Carol Howlett, 330.672.8079/chowlet2@kent.edu

Title/Desc.Manager University Culinary Services-Manage a retail unit or component of a large dining operation service operation.

Experience: Associate degree in management, business, or relevant field-OR-a degree from a recognized culinary institute-or 4 years of experience in food service mgt or a relevant field

Location: 635 Loop Rd HEER HALL, Kent, Ohio 44224

Contact: Carol Howlett, 330.672.8079/chowlet2@kent.edu

Title/Desc.Line Cook-We offer a variety of training and development to help you grow within our company. Job responsibilities for Cook and Preps Preparing Pork bone broth, Beef soup, roasted pork, cut, marinated chicken, and rolled pork belly for pork chashu. Cooking stir-fry dishes, ramen assembly Can work under pressure in a fast-paced environment can lift 50 lbs Learn how to Open, clean properly and close the station

Experience: Cooking 1 year (required) Restaurant Experience 2 years (Required) Asian cuisine restaurant experience preferred

Location: 9853 JOHNNYCAKE RIDGE RD Unit 15

Contact: 216-269-2245 , 440.853.1332/nikkinorris0314@gmail.com

Title/Desc.Baker/ cake decorator/ donut fryer-Many positions available The shift is 4am till noon for baker and donut fryer. Cake decorator shifts vary

Experience: Not required

Location: 17800 Chillicothe rd Chagrin falls Ohio 44023

Contact: Heather Harris, 440.543.7978/Cakebaby888@gmail.com

Title/Desc.Line Cook -Setting up and operating a kitchen station while maintaining sanitation standards for the entire kitchen; as well as Chefs quality standards for food. The station would vary based on experience and performance.

Experience: A couple positions are open, all experience levels will be reviewed.

Location: 200 Park Ave. Suite 130

Contact: Randy Rogers, 216.279.7700/rrogers@redpinecrest.com

Title/Desc.Line Cook- The Berkeley City Club is a historic hotel, event space, restaurant and bar, and social club. Originally opened in 1930 as the Berkeley Women’s City Club, our architect Julia Morgan’s unique Moorish-gothic vision comes to life through soaring arches, ornamental architecture, inviting courtyards, and a breathtaking indoor pool. We are proud to be one of the City of Berkeley’s historical landmarks conveniently located in the Southside district, just one block from the UC Berkeley Campus. Stay the night in one of our cozy time-honored rooms. Host an unforgettable event or wedding in our private event spaces. Enjoy a unique dining experience at Julia’s Restaurant and Morgan’s Bar & Lounge. Members can take advantage of exclusive member perks including special discounts, members’ only events and activities, and daily use of our pool and fitness room. To learn more about everything we have to offer, visit berkeleycityclub.com. We are looking for an efficient multi-tasker who has a passion for food to join our stellar kitchen team. In this role, you will work well in a fast-paced environment executing food preparation and production as well as other kitchen-related responsibilities. You will not only communicate with fellow team members in the kitchen but also with other team members from various departments throughout the day. Who You Are: - Self-starter who has a passion for food and cooking - Open and willing to work in a multicultural environment - Highly organized with the ability to efficiently manage multiple tasks and projects simultaneously - Excellent communication and interpersonal skills with team members - High attention to detail - Willingness to learn new tasks What You’ll Bring: - 2-4 years of hands-on experience in the food service industry - High school diploma - ServSafe certification is highly preferred Why You’ll Love Us: - Health benefits (company-paid for employee) - Dental and vision benefits - 401k - Paid sick leave - Paid vacation leave - Life insurance - Complimentary employee meals The Berkeley City Club is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), and sexual orientation. Apply Here: https://www.click2apply.net/Bzwo1NhAOoeM5fYyJFBL8g PI230834528

Experience: 2-3 Years

Location: 2315 Durant Ave, Berkeley, CA 94704, US

Contact: Madison August, 510.848.7800/info@berkeleycityclub.com

Title/Desc.Cook-Manage all functions of culinary preparation, execution, and serving according to established menus and recipes. Maintain established meal times by having all items prepared on time. Maintain all necessary records and documentation. Label, date, cover, and store all food items correctly. Control food and material waste. Have knowledge of and ensure compliance with all sanitary and food preparation procedures. Record refrigerator and freezer temperatures, and take corrective action if temperatures are incorrect. Clean and monitor all kitchen and food preparation equipment to ensure proper working order and quality. Ensure proper food preparation accuracy, timeliness, presentation, and temperatures for all food items.

Experience: Technical training and prior work experience, in a healthcare environment are preferred but not required.

Location: 620 Water Street

Contact: Communicare Chardon Healthcare Center, 440.285.9400/amy.martin1@chs-corp.com

Title/Desc.SOUS CHEF-PREPARE FOOD FOR HIGH VOLUME CARRYOUT DELI AND CATERING COMPANY. PRODUCTION COOK FOR REGULAR INSTORE ITEMS: ROASTED AND PAN-SEARED MEATS, FISH, SALADS, SOUPS, DAILY SPECIALS AND HOUSE-MADE SAUCES, CONDIMETS AND DRESSINGS. MUST OVERSEE INVENTORY AND PURCHASING. MUST DELEGATE WORKLOAD AND MANAGE OTHER EMPLOYEES. MUST BE FAMILIAR WITH CATERING, MENU PLANNING AND PRESENTATION.

Experience: WILLING TO TRAIN, HOWEVER, CANDIDATE MUST HAVE PRIOR EXPERIENCE WITH FOOD HANDLING, CATERING, MENU PLANING, COSTING, INVENTORY, ORDERING, EMPLOYEE MANAGEMENT.

Location: 2072 MURRAY HILL RD CLEVELAND, OH 44106

Contact: MICHELE BUCKHOLTZ, 216.355.7555/mbuckholtz56@gmail.com

Title/Desc.Cook-Cooking menu items according to the recipe. Making sure all food items are always fresh before cooking. Knowledge of various cooking procedures and measures (grilling, baking, boiling, etc.) Ability to work in a team. Very good communication skills.

Experience: High School Diploma or GED

Location: 6055 Som Center Rd. Willoughby, Ohio 44094

Contact: Angela Miller, 440.516.1765/angmiller0110@gmail.com

Title/Desc.Sous Chef-Work alongside the executive chef to execute all aspects of a food service department in senior living

Experience: Strong cooking knowledge required, willing to train aspects of senior living

Location: 9500 Broadview Rd. Broadview heights, Ohio 44146

Contact: Mike Lipnos, 216.684.9015/mlipnos@danburyseniorliving.com

Title/Desc.Head Line Cook-The Head Line Cook is responsible for preparing all of the Vietnamese pho that comes out of the kitchen. They are responsible for ensuring that our prep cooks prepare all the necessary ingredients that go in our pho and other Vietnamese dishes. They will also supervise other positions to ensure the highest level of quality, cleanliness, and food safety throughout the kitchen.

Experience: 1-2 years in a busy kitchen

Location: 3030 Superior Ave. Suite 105, Cleveland, OH 44114

Contact: Chris Nguyen, 440.227.4416/contact@superiorpho.com

Title/Desc.Line Cook-At Kalahari Resorts & Conventions hone, learn, and show off your culinary flair in one of our four signature restaurants: Sortino's Italian Kitchen, B-Lux Grill & Bar, Banquets Kitchen, Great Karoo Breakfast Buffet. Open Positions include prep-cook and line cook.

Experience: Preferred 1 year of culinary experience in a hotel restaurant / food outlet facility or related field helpful.

Location: 7000 Kalahari Drive, Sandusky, OH 48870

Contact: Judith Hoty, 419.433.1531/sanduskyhr@kalahariresorts.com