Title/Desc.Part-time Baker and Line Cook-Part-time Baker and Line Cook
Experience: 2-5 years
Location: 177 East Washington St.
Contact: Two Foundation, 330.806.0887/cecelia@twofoundation.com
Here you'll find a list of career opportunities submitted to us by various employers.
DISCLAIMER
ICASI Career Services Department job postings are provided free of charge to employers and to student job seekers. All hiring and compensation for work performed by student employees is handled directly between the student and the employer. ICASI does not perform background checks on students applying for jobs, nor on employers posting job opportunities. Employers and students are encouraged to request reference information from each other as needed to establish qualifications, credentials and overall fit between the employer and the student applicant. All job listings are posted at the discretion of the Career Services Director. ICASI will not post jobs that appear to discriminate against applicants on the basis of race, color, religion, creed, age, national origin, veteran status, sexual orientation, disability, or gender. ICASI also reserves the right to refuse to post jobs that do not support the interests of ICASI. The ICASI Career Services Department makes no particular recommendations regarding employers. ICASI makes no representations or guarantees about positions posted by this office. We are not responsible for safety, wages, working conditions, or any other aspect of off-campus employment. Students are urged to perform due diligence in researching employers when applying for or accepting private, off-campus employment. Career Services staff members are available for consultation on how to research prospective employers. ICASI reserves the right to post any and all information provided by the employer and will treat the information as public information. Please be aware all information provided may be provided to including but not limited to ICASI students, graduates and others on ICASI mailing lists. ICASI does not guarantee employment but will provide interested parties with the information provided.
Title/Desc.Part-time Baker and Line Cook-Part-time Baker and Line Cook
Experience: 2-5 years
Location: 177 East Washington St.
Contact: Two Foundation, 330.806.0887/cecelia@twofoundation.com
Title/Desc.Sauté Chef-We are looking for a skilled culinary chef (or one in training) looking to take our kitchen to the next level with creativity. We welcome hard working dedicated chefs eager to create new dishes with our weekly specials. We offer flexible scheduling and a family-like atmosphere.
Experience: We welcome any chef or chef in training to apply. Our kitchen has a friendly learning environment and we are willing to train as well.
Location: 15439 west high street, middlefield, Ohio 44062
Contact: 4403219637, 440.321.9637/Vinnysofmiddlefield@gmail.com
Title/Desc.Crew Member-Crew Member Job Description Key Responsibilities - Responsible for food preparation, plating and packaging - Maintaining cleanliness and sanitation standards throughout the restaurant - Following all safety and health regulations - Assisting with inventory and stock management - Demonstrating Teamwork and Communication - Working effectively as part of a team to achieve common goals - Communicating effectively with colleagues and supervisors - Following instructions and adhering to restaurant policies - Providing Excellent Customer Service - Greeting guests warmly and efficiently - Taking accurate food and beverage orders - Delivering food and beverages promptly and accurately - Answering guest questions and addressing any concerns promptly - Maintaining a clean and welcoming dining area - Contributing to other restaurant operations
Experience: Culinary Arts certificate or 5+ years restaurant experience in high ticket environment Ohio ServSafe Certification
Location: 125 Barrington Town Square, Aurora OH 44202
Contact: Quinton Cutler, 978-449-1507/quinton@jaqcafellc.com
Title/Desc.Dietary Services Manager-Are you a seasoned dietary manager with a passion for food quality, team leadership and operational excellence? Join our mission-driven team and lead multiple dining operations with confidence and care.
Experience: 3-5 years in food service management Strong leadership and communication skills Working knowledge of state and federal food regulations
Location: 13000 Auburn Rd
Contact: Sisters of Notre Dame, USA, 440.279.1164/cdlugos@sndusa.org
Title/Desc.Dietary Services Manager-Are you a seasoned dietary manager with a passion for food quality, team leadership and operational excellence? Join our mission-driven team and lead multiple dining operations with confidence and care.
Experience: 3-5 years in food service management Strong leadership and communication skills Working knowledge of state and federal food regulations
Location: 13000 Auburn Rd
Contact: Sisters of Notre Dame, USA, 440.279.1164/cdlugos@sndusa.org
Title/Desc.Server, Linecook, Dishwasher-Now hiring all positions! As a family-focused, health-minded company, our mission is to provide guests with experiences that fulfill their every need, both on their plates and beyond. That means hiring passionate team members who are willing ot go the extra mile to make every dining experince perfect and unique. Do you enjoy creating friendships with guests? Are you addicted to hummus? Do you love to make others happy? If you said yes to any of the above, a career with Aladdin's is for you.
Experience: N/A
Location: 14518 Detroit Ave. Lakewood, OH 44107
Contact: Anna Hertelendy, 216.226.2020/anna@aladdins.com
Title/Desc.Event Chefs and support staff-We are looking for a part time event chef and also have positions for assistants for an event May 25. Position will be reoccurring part time summer seasonal.
Experience: We will train. Serve safe certificate preferred.
Location: 8396 Mayfield Rd Chesterland OH 44026
Contact: Jeff Fanger, 440.725.9843/jfanger@fangerlaw.com
Title/Desc.Weekly Meal Prep Cook-Seeking a reliable and motivated culinary student to assist with healthy weekly meal prep in the North Olmsted area. Meals will include high-protein breakfasts, lunches, dinners and snacks. To start, groceries and menus will be provided and your roll would be to cook, portion, and clean up. Responsibilities are subject to change depending on the experience level and the fit for the family. There is a strict no-nut dietary restriction, so applicants should be mindful and knowledgeable about avoiding cross-contamination. This is a great opportunity for a student looking to gain real-world experience with flexible hours. I'm also open to supporting any efforts to receive school credit for the work. Requirements: - Experience preparing nutritious, high-protein meals - Knowledge of dietary restrictions (specifically nut-free meals) - Ability to work independently and follow a menu plan - Reliability and professionalism Compensation: $18-$25/Hour based on experience Schedule: Once a week to start (may increase depending on family fit) Start date: ASAP Contact
Experience: Looking for a culinary student with basic to moderate kitchen experience. Must be confident in preparing meals independently, following a menu, and working with dietary restrictions (Nut-Free). Ideal for someone who's completed some hands-on coursework or has practical kitchen experience.
Location: North Olmsted, Ohio 44070
Contact: (216)650-6603, 216.650.6603/sophia.paige09@gmail.com
Title/Desc.Sous Chef / Line Cook-Maintain a clean & orderly kitchen while utilizing recipes provided to ensure proper portioning and food costing. Working together with Chef to create daily specials and provide our guests the meals they have come to love for over 20 years.
Experience: The desire and passion to learn far outweighs the knowledge already gained.
Location: 70 N. Saint Clair
Contact: Keith Koenig, 440.352.7070/bistro70@gmail.com
Title/Desc.Line Cook-Requires ability to prepare and cook menu items efficiently, while also emphasizing the knowledge of cooking techniques, food safety and hygiene.
Experience: Entry level or experienced
Location: 22000 South Woodland Road
Contact: Antonio Veira/Jerry Risner, 216.561.1000/jrisner@canterburygc.org/ antonioveira216@gmail.com
Title/Desc.Resort Executive Chef - Year Round-Jackson Hole Mountain Resort JOB DESCRIPTION Position Title: Resort Executive Chef Department: Food & Beverage Classification: Year Round GENERAL PURPOSE The Resort Executive Chef is responsible for the supervision of all Resort Culinary Operations to ensure the Food & Beverage department is providing a superior dining experience for all JHMR guests and achieving both department and company-wide goals. ESSENTIAL FUNCTIONS * Responsible for the creation, implementation and update of all Resort Culinary policies and procedures. This will include but not limited to operating manuals, order guides, par sheets, inventory guides and job descriptions for all positions. * Develop all menu items and supported recipes for every JHMR Food & Beverage outlet. * Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability. * Responsible for consistent delivery of high quality product, presentation and service in all aspects of the culinary operations of JHMR. * Responsible for health inspections, restaurant cleanliness, maintaining health code standards and consistent sanitation through out all outlets and kitchens. * Responsible for ensuring proper hiring, training, supervising, and evaluating of all Culinary team-members. * Day to day management of all Resort Culinary operations including food cost, labor cost, ordering and inventory procedures. * Responsible for communicating with Assistant FB Director, other FB venues, other departments, to assure quality product, services, logistics and strong relations with the entire company. * Responsible for the Culinary team’s Sustainability Initiatives as directed by the FB Director. * Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. * Work alongside Food & Beverage Distribution Center to ensure food products are received, processed, and distributed across the outlets in a safe and timely manner. * Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. * Maintains kitchen budget. * Sets prices for food items on the menu. OTHER FUNCTIONS * Responsible for BOH safety issues, ranging from County health codes to OSHA regulations. * Work with Asst. FB Director and FB Director in developing budget for back of house operations. * Assist with physical inventory process * Work with groups and internal departments to organize events. * Works in any capacity within any of the restaurant locations as needed, while also ensuring proper staffing levels to operate all outlets. * Performs any other duties that may be assigned. -- Employees are held accountable for all duties of this job-- Competencies KNOWLEDGE, SKILLS & ABILITY * Excellent guest service abilities with a commitment to high quality service standards. * Strong leadership and management skills with ability to motivate staff and develop an effective team culture. * Excellent verbal and written communication skills. * Strong computer abilities with a proficiency in Microsoft Office Suite and ability to learn new software systems for inventory management, point of sale, budgeting, etc. * Organized with strong attention to detail. Strong understanding of kitchen equipment to ensure proper use and maintenance. * Business acumen with capability to manage to a budget and understand restaurant financials. * Works well under pressure and deadlines; ability to multitask. * Ability to maintain budgets and manage inventory. * Strong understanding of POS and inventory management software * Thorough understanding of company policies and practices. Required Education and experience * Formal culinary training required * Minimum 5 years of culinary management experience * Minimum 3 years of experience in catering/banquet culinary operations * Bachelor’s degree in Hospitality, Business Management, or related field preferred, but less formal education with more on-the-job experience may be substituted. * Previous experience managing fast paced restaurant in a tourist location * Previous experience in a Multi-Unit Management position. * Serve safe certification Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Apply Here: https://www.click2apply.net/MLpgpkfJXB6kwT1wDTeK8m PI267071226
Experience: Senior Level
Location: 3395 Cody Lane Teton Village, WY 83025
Contact: Morgan DeMuth, 307.739.2728/hr@jacksonhole.com
Title/Desc.FB: Pastry Sous Chef - Year Round-Jackson Hole Mountain Resort JOB DESCRIPTION Reports To: Executive Sous Chef Department: Food Beverage Classification: Year Round Full Time FLSA Status: Exempt GENERAL PURPOSE To assist the Executive Sous Chef in providing a fine dining experience for every customer. Experienced in fine dining, a great team leader and able to uphold only the finest standards as set by the Management Team. ESSENTIAL FUNCTIONS * Assist Executive Sous Chef in day to day operations. * Ensure proper sanitation techniques are followed. * Making sure all food items are fresh, FIFO, labeled and dated. * Making sure all temperature logs, prep lists and all checklists are followed and completed daily. * Ensure proper daily set up of your assigned areas. * Ensure recopies are being followed as well as plate presentation. * Tasting all food items that are being prepared to ensure excellent quality. * Keeping pars on all food items as requested by Executive Sous Chef. * Uphold all Culinary Standards in absence of Executive Sous Chef. * Excellent attitude always. OTHER FUNCTIONS * Ensuring all kitchen employees are clean and in proper uniform. * Assist Executive Sous Chef with daily shift meetings for front and back of the house. * Ensuring all cooks are ready for service everyday as determined by the * Management Team. * Communicating well with Management Team and all employees. KNOWLEDGE, SKILLS & ABILITY: * Knowledge of all back of house operations. * Excellent Culinary Skill Set * Ability to handle large volume as well as a large crew. * Able to work the line proficiently, be a team player and be able to motivate your crew daily EDUCATION OR FORMAL TRAINING: Culinary degree preferred but not required. EXPERIENCE: * Minimum of two years in a sous chef or other supervisory position in the kitchen. * Requires experience in all aspects of the kitchen. * Good track record or previous work experience. WORKING ENVIRONMENT/PHYSICAL ACTIVITIES: * Able to lift 50 pounds. * Able to stand and work for long periods of time if requested. * Capable of riding gondola to get to work each day. * Able to handle changes of temperature. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Apply Here: https://www.click2apply.net/WJarE4F7XeM4RiW8ZHO4nQ PI267070830
Experience: Mid Senior Level
Location: 3395 Cody Lane Teton Village, WY 83025
Contact: Morgan DeMuth, 307.739.2728/hr@jacksonhole.com
Title/Desc.Line Cook/Prep Cook-Prepare and cook menu items to company specifications and standards. Ensure all food is prepared in compliance with food safety guidelines and regulations. Maintain cleanliness and organization of the kitchen workspaces, including proper food storage practices. Operate kitchen equipment safely and effectively, including knives, grills, ovens and fryers. Collaborate with other kitchen staff to ensure timely meal preparation and service. Monitor inventory levels and any shortages or needs to management. Adhere to all health and safety regulations within the kitchen environment.
Experience: Experience preferred but willing to train the right candidate.
Location: 17021 Chillicothe Rd. Chagrin Falls, OH 44023
Contact: Sandra Banyacky, 407.997.1101/Sandy.Banyacsky@MillenniumHotels.com
Title/Desc.Chef-Work with a team to produce great food in an established restaurant
Experience: Any
Location: 5503 Chapel Road, Madison, OH 44057
Contact: Jenny Luhta , 231.944.0133/Marinetrader@gmail.com
Title/Desc.Chef/Cook-The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling and sanitation procedures.
Experience: Entry level and/or experienced
Location: 13000 Auburn Rd
Contact: Sisters of Notre Dame, USA, 440.279.1164/cdlugos@sndusa.org