Top 8 Chef Jobs in Huron, Oh

Kitchen Chef: Hrly, FT
Firelands Health —Sandusky, OH
- Full-time
- Hospital
- Mid-level
- Leadership
- Tuition reimbursement
- Retirement plan
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4d
Sous Chef - Sawmill Creek Resort
Sawmill Creek Resort —Sandusky, OH
- Weekends as needed
- Mid-level
- Leadership
- Restaurant
11d
Full-Time Banquet Chef - Sawmill Creek Resort
Sawmill Creek Resort —Sandusky, OH
- Weekends as needed
- Background check
- 18 years or older
- Pass drug screening
- Paid holidays
- Health insurance
Assistant Kitchen Manager
Texas Roadhouse —Elyria, OH
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave

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Chef de Cuisine
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The Chef de Cuisine will be responsible for the day-to-day management of kitchen operations and will play a key leadership role in maintaining culinary…
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Head Chef
Restaurant —Columbus, OH
Lead, train, and develop culinary staff while maintaining accountability and performance standards. Manage food cost, labor cost, inventory, and purchasing…
$100,000 - $110,000 a year
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Sous Chef
tonys italian ristorante —Columbus, OH
Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
$58,033 - $62,090 a year
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Kitchen Chef: Hrly, FT

Firelands Health -
Sandusky, OH

Quick Apply

Job Details

Full-time
4 days ago

Benefits

Tuition reimbursement
Retirement plan

Qualifications

Employee training
Institutional kitchen experience
Kitchen staff training
Managing kitchen staff
Hospital experience

Full Job Description

Position Highlights:

Shift: Varies
Employee-centric: Competitive pay, excellent benefits, tuition assistance, retirement plan matching, recognition program, local discounts.
Stability: Serving Erie and surrounding counties since 1876.
Lifestyle: Sandusky was voted “Best Coastal Small Town in America”. You will have the opportunity to enjoy living and working in this growing area along the beautiful shores of Lake Erie.
Work/life: You will find support to help you manage your personal life while building a career.

What You Will Do:

Under the Director of Nutritional Services, provides training to the cooks and the food production staff. Provides oversight for food quality, quantity, and control measures for the food production staff. Oversees the sanitation of the food production area and leads cleaning projects with the staff. Seasons and prepares food for FRMC patients, employees, and visitors.
Oversees the quality of the food produced by the staff and provides guidance to maintain and improve quality. Including food tasting, temperature testing, and appearance of food.
Oversees the quality and quantity of the food prepared in advance in preparation for the tray-line.
Oversees the equipment sanitation in all the hot food production areas in the kitchen.
Provides training for all cooks on the correct food production procedures for the patient food line.
Works closely with the Director of Nutritional Services to develop opportunities to improve recipes, menus, and job routines.
Functions efficiently as a shift cook on the patient room service line.
Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
Plans cooking schedule in conjunction with Director of Nutritional Services to ensure that food will be ready at specified times.
Prepares food by washing, trimming, cooking and seasoning for each meal by following menus and production sheets.
Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc. Bakes, roasts, broils and steams meats, fish and poultry. Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
Prepares portions of food for individual servings and prepares distribution of food to serving our patients. Follows menus and production sheet for proper portion size.
Responsible for retail food as directed by Director of Nutritional Services or Supervisor.
Responsible for setting-up and breaking down the Room Service line.
Responsible for finish cooking and plating Room Service meals in the allotted time frames.

What You Will Need:

Must have one year of demonstrated leadership skills and training staff in a hot food production environment.
Must have 2 years’ experience in industrial or institutional cooking.
Related prior work experience with some hospital, institution, or restaurant cooking.
Successful completion of a 90 day probationary period.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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chef jobs in huron, oh

Kitchen Chef: Hrly, FT

Sous Chef - Sawmill Creek Resort

Full-Time Banquet Chef - Sawmill Creek Resort

Assistant Kitchen Manager

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